Creamy Baked Rice Pudding
Description
This Creamy Baked Rice Pudding is a rich, comforting dessert with a silky custard base and a beautifully caramelized golden top. Each spoonful is soft, creamy, and slightly sweet with a delicate texture that melts in your mouth. It’s a timeless classic—perfect served warm or chilled, making it ideal for cozy evenings or simple indulgence.
Ingredients
- 1/2 cup uncooked short-grain rice
- 2 cups milk
- 1/2 cup heavy cream
- 1/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
- 1 tbsp butter (for greasing)
Instructions
1. Cook the Rice
In a saucepan, cook rice with 1 cup of milk over medium heat until soft and most liquid is absorbed (about 10–12 minutes).
2. Prepare Custard
In a bowl, whisk together eggs, sugar, remaining milk, cream, vanilla, cinnamon, and salt.
3. Combine
Add cooked rice to the custard mixture and stir well.
4. Bake
Pour mixture into a buttered baking dish or ramekins. Bake at 180°C (350°F) for 30–40 minutes until set and golden on top.
5. Cool & Serve
Let cool slightly. Serve warm or chilled.
Notes
- Short-grain rice gives the creamiest texture
- The top caramelizes naturally during baking
- Thickens more as it cools
Tips
- Sprinkle sugar on top before baking for extra caramel crust
- Add raisins or nutmeg for extra flavor
- Use coconut milk for a twist
- Serve with fresh berries or honey
Servings
- Serves: 3–4 people
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutritional Information (per serving approx.)
- Calories: 280 kcal
- Carbohydrates: 38 g
- Protein: 7 g
- Fat: 10 g
Health Benefits
- Comfort Food: Satisfying and calming
- Calcium-Rich: Supports bone health
- Energy Boosting: Provides quick energy
- Customizable: Can be made lighter or dairy-free
Q&A
Q: Can I use leftover rice?
A: Yes, it works perfectly and saves time.
Q: Can I make it dairy-free?
A: Yes, use plant-based milk and cream.
Q: Why is my pudding too runny?
A: It needs more baking time or cooling time.
Q: Can I refrigerate it?
A: Yes, store up to 3 days in the fridge.
Q: Can I make it less sweet?
A: Reduce sugar to your preference.