Creamy Baked Rice Pudding (Custard-Style)

 

There is something incredibly comforting about a warm, creamy rice pudding fresh from the oven. This classic dessert has been loved for generations across many cultures, and for good reason. With its silky texture, delicate sweetness, and beautifully caramelized golden top, baked rice pudding transforms simple pantry ingredients into a rich and satisfying treat. The contrast between the creamy interior and the slightly crisp, browned surface makes every bite irresistible.

Perfect as a cozy family dessert, a holiday favorite, or even a sweet breakfast indulgence, this custard-style baked rice pudding is both humble and elegant. It requires minimal effort yet delivers maximum comfort. The gentle aroma of vanilla and warm milk filling your kitchen while it bakes is reason enough to make it again and again.

Whether served warm with a dollop of whipped cream and a sprinkle of cinnamon, or chilled for a firmer texture, this dessert is guaranteed to please. Let’s dive into this timeless recipe.

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Ingredients

• 1 cup uncooked short-grain rice (such as Arborio or pudding rice)
• 4 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (plus extra for topping)
• 2 tablespoons unsalted butter (for greasing the dish)
• Optional: orange zest for subtle flavor

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Instructions

1. Prepare the Rice

Rinse the rice under cold water until the water runs clear. This removes excess starch and helps create a smoother texture.

2. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a medium baking dish with butter.

3. Warm the Milk

In a saucepan over medium heat, combine the milk and cream. Heat gently until warm but not boiling.

4. Mix the Custard

In a large bowl, whisk together the eggs, sugar, vanilla extract, salt, and cinnamon until smooth. Slowly pour the warm milk mixture into the egg mixture while whisking continuously to prevent curdling.

5. Combine with Rice

Stir the rinsed rice into the custard mixture. If using orange zest, add it now for a light citrus note.

6. Bake

Pour the mixture into the prepared baking dish. Place the dish inside a larger pan and fill the outer pan with hot water halfway up the sides (water bath method). This ensures even cooking and a creamy texture.

Bake for 60–75 minutes, or until the top is golden brown and the center is set but slightly jiggly.

7. Rest and Serve

Remove from the oven and let it cool for at least 20 minutes. The pudding will continue to set as it cools.

Serve warm topped with whipped cream and a sprinkle of cinnamon, or refrigerate for a chilled version.

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Tips for Perfect Rice Pudding

• Use whole milk for the richest texture.
• Don’t skip the water bath—it prevents cracking and overcooking.
• For extra caramelization, broil the top for 2–3 minutes at the end (watch carefully).
• Leftovers can be stored in the refrigerator for up to 4 days.

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Creamy, rich, and beautifully golden, this baked rice pudding is pure comfort in every spoonful. Once you try it, it may just become one of your favorite homemade desserts.