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| Rich and creamy baked rice pudding topped with whipped cream and cinnamon |
Creamy Baked Rice Pudding – A Classic Comfort Dessert
There’s something truly comforting about a warm, creamy dessert that feels like it came straight from your grandmother’s kitchen, and this Creamy Baked Rice Pudding is exactly that kind of timeless treat. Rich, soft, and delicately sweet, this classic dessert has been loved for generations for its simple ingredients and incredibly satisfying texture. Whether served warm fresh out of the oven or chilled for a refreshing bite, rice pudding is one of those recipes that never goes out of style.
What makes this baked version special is its perfect balance between a silky custard base and a slightly golden, caramelized top layer. As it bakes slowly, the rice absorbs the creamy mixture of milk, eggs, and sugar, creating a soft and luscious consistency that melts in your mouth. The hint of vanilla and cinnamon adds warmth and depth, making every spoonful feel cozy and indulgent.
This recipe is also wonderfully versatile. You can enjoy it as a comforting dessert after dinner, a sweet breakfast option, or even a snack during the day. It’s budget-friendly, made with pantry staples, and easy enough for beginners while still delivering a bakery-quality result. Plus, it’s a great way to use leftover rice, turning something simple into something truly special.
Whether you top it with whipped cream, sprinkle it with cinnamon, or add a touch of nutmeg or raisins, this Creamy Baked Rice Pudding is guaranteed to become a favorite in your home. It’s the kind of recipe that brings warmth, nostalgia, and delicious flavor all in one dish.
Ingredients
- 1 cup cooked white rice
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter (melted)
- Optional: raisins or nutmeg
Instructions
-
Preheat the oven:
Set your oven to 180°C (350°F) and lightly grease a baking dish. -
Prepare the mixture:
In a large bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and salt until smooth. -
Add rice:
Stir in the cooked rice and mix well to combine. -
Assemble:
Pour the mixture into the prepared baking dish and drizzle melted butter over the top. -
Bake:
Bake for 40–50 minutes, or until the top is golden and the center is set but still slightly creamy. -
Cool slightly:
Let the pudding cool for about 10 minutes before serving. -
Serve:
Serve warm or chilled, topped with whipped cream and a sprinkle of cinnamon if desired.
Tips for Best Results
- Use whole milk for a richer, creamier texture.
- Stir once halfway through baking for an even consistency.
- Add raisins for a traditional touch.
- Don’t overbake—this keeps the pudding soft and creamy.
FAQ
Can I use leftover rice?
Yes, this recipe is perfect for using leftover cooked rice.
How do I store rice pudding?
Store in the refrigerator for up to 3–4 days in an airtight container.
Can I reheat it?
Yes, reheat gently in the microwave or oven with a splash of milk.
