Creamy Baked Rice Pudding
Learn how to make rice pudding with this super easy, two stir recipe! Creamy, baked rice pudding has to be one of the easiest, swoon-worthy desserts ever made.
This isn’t only a recipe for creamy rice pudding, it’s a super easy recipe for baked rice pudding, too! Learn how to make rice pudding in the easiest way possible!
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Many recipes for this unctuous dessert are made on the stove top which requires quite a bit of time and effort, as in stirring. What if I told you that you only need to stir this dessert once during cooking? Honest, you will put everything in an ovenproof bowl and only stir once in the middle of baking. That’s how easy this is!
“Easy and Delicious! I threw this together in 5 min…in 90 min we had a delicious dessert.” – Leslie
You may also like my comforting chocolate and orange bread pudding recipe.
A lot of the dishes I make are so simple, there are no recipes required. However, I know that this makes some people uncomfortable. Especially if they feel that they don’t have the skills to judge any sort of kitchen activity, let alone putting actual ingredients together to create something edible, so I always do give a recipe with measurements.
Here’s another option: eggnog rice pudding!
I just want you to realize that in a quick and easy dessert, such as this baked rice pudding, the measurements are not critical; i.e. you cannot mess this up! This is a perfect first time dessert for a new cook, or a child who wants to make something “all by himself/herself”.
My mother has always made her baked rice pudding with milk, and since I was a little girl, I’ve always loved it. However, a few years ago, I realized I could make that wonderful creamy dessert even creamier and better by adding, what else, but heavy cream! Of course, this is a decision you will have to make: less creamy (made with only milk) with less calories? Or will you choose to make it more creamy (made with milk and cream) which adds more of those naughty calories and fat?
Why are we made to make such difficult decisions in life? Either way, your creamy baked rice pudding dessert will be delectable and if you’ve never made it, you will learn how to make rice pudding!
How to Make Rice Pudding
(Easiest, Creamiest Recipe)
recipe by Christina Conte serves about 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- white rice (preferably Arborio or Carnaroli)
- milk, or a combination of milk and cream
- sugar
- butter
- nutmeg, ground
Directions
Heat oven to 350ºF (175ºC)
Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using).
Now add the sugar, and stir until it dissolves.
Add a pat of butter, and a little sprinkle of nutmeg.
Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour.
Check the rice pudding after an hour, and you may have to break the skin to check the rice. Continue to cook for up to another half hour, if necessary. The rice pudding is ready when it has started to thicken (it won’t be runny).
Remove the pudding from the oven, and let cool slightly before serving.
Spoon into dishes, and serve with a dash of cinnamon, if desired.
This dessert is also delicious when served cold like this glorified rice recipe. Add some chopped fruit, raisins, or coconut. It’s a very easy dessert to make, and to serve! See, I told you’d learn how to make rice pudding!
Pretty dessert glasses are always a way to add a little pizzazz to your presentation. You can even serve rice pudding to look like an egg, as they do in Italy: just place a peach half on top!
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How to Make Rice Pudding
Ingredients
- ⅓ cup white rice (UNCOOKED - arborio or carnaroli is best)
- 3 cups milk
- 1 cup cream (or half and half)
- 2 ½ Tbsp sugar (this is not very sweet-use more if you like it a little sweeter)
- ½ Tbsp butter (a small pat, and more to butter the dish)
- ⅛ tsp nutmeg (ground)
Instructions
- Heat oven to 350ºF (175ºC)
- Butter the inside edge (no need to do the bottom) of a baking dish, then add the rice and the milk and cream (if using).
- Now add the sugar, and stir until it dissolves.
- Add a pat of butter, and a little sprinkle of nutmeg.
- Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
- After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour.
- Check the pudding after an hour, and you may have to break the skin to check the rice. Continue to cook for up to another half hour, if necessary. The rice pudding is ready when it has started to thicken (it won't be runny).
- Remove the rice pudding from the oven, and let cool slightly before serving. Spoon into dishes, and serve with a dash of cinnamon, if desired.
Notes
- Rice pudding is also delicious when served cold.
- Add some chopped fruit, raisins, or coconut. It's a very easy dessert to make, and to serve.
- You can even serve it to look like an egg, as they do in Italy-just place a peach half on top.
Nutrition
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I just made this today, and it is perfect! Thank you so much. I only have made rice pudding on the stovetop never in the oven- this tasted great and was so much easier to make. Will make it again for sure- maybe even tomorrow!
I love this, Michelle! I’m so happy when I’m able to share treasured recipes with others who will enjoy them and share them with others! Thank YOU!! (PS I will use this as my “Review of the Week” in my newsletter!)
This baked rice pudding was delicious and very comforting. It reminded me of how my gran used to make it when I was growing up in Scotland. It brought back lovely memories and tasted just right. I will definitely make it again. Thanks Christina!
Thanks, Michelle! Using this for my “review of the week” in my newsletter! Yay!
I’m making this recipe tonight, wanted to make single servings though, so I’m trying it with ramekins. For anyone curious, I’d say this recipe is for 8 ramekins (that’s if this experiment goes right!! I will update) as I only have 6 and definitely filled them too high lol. I was careful to divide the mixture as evenly as possible.
It’s in the oven and I’ll check on it in 50 mins. Wish me luck 😅
That’s not easy to do, Bronwen. The milk/cream may dry out before the rice is cooked, too. How did it turn out?
Hi Christina,
I cooked it for two hours, it probably could have used a bit less time in the oven and it would have been creamier, but I was busy with dinner. Definitely not as creamy this way though for sure. 6 ramekins ended up being OK, I thought it would bubble over in the oven but it didn’t.
If I did ramekins again I guess I would try with less rice, but next time I’m just going to do the recipe as written. Made these in single serving pots this time for a certain purpose, just to help me out after wisdom teeth removal.
We love rice pudding in this house and aren’t happy with the supermarket offerings so I will be back ❤️
Sorry to hear about the wisdom teeth, that’s painful! Ah yes, 2 hours in ramekins is a long time. I definitely think you’ll enjoy it much more if made in one dish. In fact, I have too much half and half and am going to make some right now! :) Thanks for the update and happy new year!!
Last time I had a wisdom tooth extracted, the recovery period was beyond horrific. I wanted to make single servings so I could drag my barely-conscious pain-addled carcass out of bed and grab one, no dishing up, but it turns out I didn’t need to. Don’t want to jinx it but I’m day two and it’s not so bad this time.
Enjoy your rice pudding, and Happy New Year! 🥳
I think it depends on if the tooth is impacted or not. My impacted one was HORRIFIC, and the others were a walk in the park! Glad you’re doing well!
p.s. mixing my ramekin puddings with a dash of milk perked them up
Yay!!
I am going to try this I have never done a rice pudding before so here goes and thank you so much joan
Let me know how you like it, Joan!
Chrustina, I’m looking so forwars to making this in an oven! What size baking dish would you recommend using?
Thank you, Kim
Hi Kim, I use one like this (1.6 liter/6+ cups). But anything that has enough room for it to puff and rise above the liquid level will work. Let me know what you think!
I just made this recipe and it is delicious! I didn’t have to cook as long. great recipe!
I love it, too!! Thanks, Sandy!
Help!!! Where are the measurements??????
There are actually two measurements provided, Monica. Scroll down to the printable recipe card, then below the list of ingredients you can choose US standard or Metric. Let me know how it goes!