Here’s a classic Baked Rice Pudding recipe — creamy, comforting, and lightly sweet with a hint of vanilla and cinnamon:
🍚 Baked Rice Pudding
🛒 Ingredients (Serves 4–6)
- 1 cup uncooked white rice (short-grain or medium-grain preferred)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional, for topping)
- 1/4 cup raisins or sultanas (optional)
🔪 Instructions
1️⃣ Preheat Oven
- Preheat oven to 325°F (160°C).
- Lightly grease a 1.5–2 quart baking dish.
2️⃣ Cook the Rice
- In a medium saucepan, combine rice, milk, cream, sugar, and salt.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally, until rice is partially cooked.
3️⃣ Prepare Egg Mixture
- In a small bowl, beat eggs and vanilla together.
4️⃣ Combine & Bake
- Slowly stir a few tablespoons of the hot rice mixture into the eggs to temper them.
- Pour tempered eggs back into the rice mixture and stir well.
- Add raisins if using.
- Pour mixture into the prepared baking dish.
- Sprinkle cinnamon on top if desired.
- Bake 35–40 minutes until set and lightly golden on top.
5️⃣ Serve
- Serve warm or chilled, plain or with a dollop of whipped cream.
- Optionally drizzle with caramel or sprinkle with extra cinnamon for extra indulgence.
🌟 Tips
- Creaminess: Use whole milk or a mix of milk and cream; avoid skim milk.
- Rice type: Short-grain rice absorbs liquid better and gives a creamier texture.
- Make ahead: Baked rice pudding can be refrigerated for 2–3 days; reheat gently.
- Flavor variations: Add lemon or orange zest, nutmeg, or vanilla bean for a fragrant twist.
If you want, I can also give a “coconut milk baked rice pudding” version that’s dairy-free and has a tropical, rich flavor.
Do you want me to do that?
