🍚 Creamy Baked Rice Pudding
📝 Description
This traditional dessert is made with simple pantry staples like rice, milk, sugar, and eggs. Baking it slowly gives it a velvety texture with a slightly caramelized top. It’s cozy, mildly sweet, and perfect served warm or chilled.
🧾 Ingredients
- 1 cup uncooked white rice (short or medium grain works best)
- 2 cups water
- 4 cups whole milk
- ¾ cup sugar
- 2 large eggs
- 2 tbsp butter (melted)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- ¼ tsp salt
- ½ cup raisins (optional)
👩🍳 Instructions
- Cook the Rice
In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 15–18 minutes until tender. Set aside. - Preheat Oven
Preheat your oven to 170°C (340°F). Lightly grease a baking dish. - Prepare Custard Mixture
In a large bowl, whisk together milk, sugar, eggs, melted butter, vanilla, salt, and cinnamon. - Combine
Stir the cooked rice into the milk mixture. Add raisins if using. - Bake
Pour into the prepared dish. Bake uncovered for 50–60 minutes, stirring once halfway through for even texture. - Finish
The pudding is done when the top is lightly golden and the center is just set. - Cool & Serve
Let it cool slightly. Serve warm or chilled, optionally sprinkled with extra cinnamon.
💡 Tips
- For extra creaminess, replace 1 cup of milk with cream.
- Add a pinch of nutmeg or cardamom for more depth.
- For a caramelized top, sprinkle a little sugar before baking.
❓ Q & A
Q: Can I use leftover rice?
Yes! Use about 2½–3 cups cooked rice and skip the first step.
Q: How do I store it?
Keep in the fridge for up to 4 days. Reheat with a splash of milk.
Q: Can I make it dairy-free?
Yes, substitute with coconut milk or almond milk (flavor will change slightly).
Q: Why is my pudding too dry?
It may be overbaked—remove when the center still has a slight jiggle.
