Creamy rice pudding has to be one of the easiest, swoon-worthy desserts ever made. Oh, that’s because I make this rice pudding in the oven. One stir mid-baking is all it takes. I told you it was easy!
This isn’t only a recipe for creamy rice pudding, it’s a super easy recipe for creamy rice pudding!
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Many recipes for rice pudding 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!
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.
I just want you to realize that in a quick and easy dessert, such as this 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 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 rice pudding 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 rice pudding dessert will be delectable!
How to Make Creamy Rice Pudding
serves about 6 to 8
Ingredients (all measurements are approximate)
- 1/3 cup (2 1/2 oz) of UNCOOKED white rice (Arborio or Carnaroli is preferred, but any white rice will work)
- 4 cups (1 liter) milk, or a combination of milk and cream, or half and half (I used 3 cups milk, and 1 cup of cream)
- 2 1/2 tbsp sugar (this is not very sweet-use more if you like it a little sweeter)
- 1 small pat of butter (more to butter the dish)
- nutmeg, ground
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.
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!
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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Creamy Rice Pudding
The easiest, creamiest, classic British rice pudding recipe you'll ever find. Wonderful when enjoyed both hot and cold.
Ingredients
- 1/3 cup (2 1/2 oz) of UNCOOKED white rice (arborio is best)
- 4 cups (1 liter) milk, or a combination of milk and cream, or half and half (I used 3 cups milk, and 1 cup of cream)
- 2 1/2 tbsp sugar (this is not very sweet-use more if you like it a little sweeter)
- 1 small pat of butter (more to butter the dish)
- 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. 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.
Notes
Nutrition information for recipe when made with half milk and half cream.
Nutrition Information:
Yield: 6 Serving Size: 1 small bowlAmount Per Serving:Calories: 319Total Fat: 25gCholesterol: 0mgSodium: 0mgCarbohydrates: 11gFiber: 0gSugar: 0gProtein: 3g
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Haven’t used the recipe yet but am willing to guess from your ratio of rice to milks that you are using uncooked rice (you fail to specify but really should). Since most oven recipes call for the rice to be precooked, I believe that the “soupy” comments came from people who had used cooked rice (obviously less absorbent also it’s loss of starches would seriously reduce it’s thickening abilities). Just a guess, of course.
OMG, I think you may be right! Because it just doesn’t make sense if they used raw, but I never even thought people would use cooked rice, especially since my photo shows raw rice. However, changing it now, thank you so much!
Fabulous, easy to follow recipe. I made this tonight and there’s none left! Really nice consistency after the 1.5 hr mark. One of the best rice puddings I’ve made.
Yay!! Thank you, Emily! Please leave a 5 star rating if you can (in the printable recipe card above.) THanks again!
made it last night – amazing! lovely and creamy. i had read feedback that said it was runny. it looks like it will be after half an hour however it was perfect after the rest of the cooking. Perfect! 👌
Thanks, Lisa! Yes, after half an hour it is still very runny, but the 1.5 hr mark is, like you said, perfect! THank you and hope you can leave a 5 star rating in the printable recipe card above :) Stay safe!
Hi Cristina :)
My little one is dairy intolerant… can I use either almond milk or oat milk rather than regular milk? Do you think it will still work/taste good?
As an aside, last time I made rice pudding (about 15 years ago!), I made it on the stove top. It was more work (you had to keep stirring), but it was MUCH quicker to make… about 30 minutes or so. I’m still interested in trying your recipe, though…. as it is more “set and forget” ! Always a winner for me now!
love this recipe, made it several times. In a previus post you used eggnog liquor instead of HC, with the option to sub. with regular eggnog. Delicious. Now that xmas is over my spices go to are cinnamon and cardamom. I do make a couple of changes : a pinch of salt and more sugar. While the amount of rice is on target, I do increase it a bit so I can have more of it. The whole family loves it.
That’s so great to hear, July! Sorry I missed seeing this until now. So glad you like this and isn’t it the easiest recipe, ever!?
I was about to try this for my daughter’s birthday breakfast, when I noticed the recipe says 1/3 rice to 4 c. Milk. Can that possibly be right? You mention in the comments that you usually use 1 c. Rice to 3 c. Milk, which is different front what the recipe says.
Hi Jamie, it is absolutely correct, yes. I think you misread the comment as I said I usually use 3 cups of milk and one cup of CREAM (my ratio for the dairy). If you use less rice it will be too runny, more rice and it will be too thick. 1/3 cup is right right for the amount of liquid. Trust me on this and let me know how it turns out :) CC Happy birthday to your daughter!
This is fabulous! I haven’t made rice pudding in years. Back during the time I cooked for a family, they loved desserts, so I made just about every dessert I could find a recipe for, and they loved rice puddings. They never appealed to me much, but then, I don’t crave desserts. But yours sounds really really good!
You’re so lucky! I have many “sweet teeth”! Thanks, Mimi, it’s a really easy and delicious dessert! :)
Followed the 1/3 cup rice…… 3 cups milk + 1 cream
Soup, soup, soup….after 3 1/2 hours???
That is correct, but it would be impossible to still be “soup” after 3.5 hours at 350 F. Is the oven temperature correct? Mine is perfect after 1.5 hours and I’ve made it hundreds of times. Something is definitely awry, Elyse. Not sure what to say.
Cooked with 2 cups milk & 1 cup of heavy cream on 350 for total 2-1/2 hours – came out soupy – trying to cook some more to see
what happens.
Goodness, that’s strange as I usually do 3 cups of milk and 1 cup of cream. It does thicken up as it cools, so I hope you didn’t cook it much longer, Patricia! How was it in the end?
Tried the pudding today. Very Good and as easy as You said. I added raisins at the 30 minute mark. Will use it again. Thanks for the recipe.
Happy to hear it, Pam! Thank you!
Thank you! Thank you! Thank you for posting this recipe. Many years ago I was introduced to homemade rice pudding. The cook gave me the recipe which I have unfortunately lost. I made this and it is like the recipe I had gotten so many years ago. I love that I can again make one of my favorite treats and also control the amount of added sugar.
Oh I do love comments like this! You’re MOST welcome, Catherine! Enjoy it and I hope you find more of my recipes that you’ll be happy with, too! :) CC
Well I’m definitely going to give this a try in the oven. I’ve always made this same recipe on the stovetop and stirred in vanilla once done. Sprinkled with cinnamon and a dollop of whipped cream and it’s divine!
This version is just soooo much easier, Valentina! Let me know what you think. :) CC
First time I ever made rice pudding. Not feeling well & saw your recipe. I decided to try it because I didnt feel up to standing & stirring for 30 minutes. Didnt have specialty rice so just used plain long grain white. Added vanilla & cinnamon with nutmeg. Oh. My. Stars. It smells divine while baking, & tastes just as fabulous! I’m saving it to several boards so I’ll be able to find it again!! Thank you.
Oh dear, I’m just seeing this now! I know why, though: on June 8th, I had just arrived in Venice, Italy and didn’t come home until the end of the month!
This is such a good idea, Debbie, because who wants to cook when they’re sick! So glad you loved it! Thank you for letting me know, and hope the next time you make it you’re not sick! :) CC
60 yrs + my aunt used to make a custard rice pudding and it was lovely and thickish and tasted lovely.
Yes, some people put eggs in their rice pudding. I’ve never tried it that way. I love this one so much, not sure I could change now :)
[…] Check full recipe at christinascucina.com […]
can i use arboria rice?
Yes, Marianne! In fact, arborio is preferred! It will be creamier! I will add that to the recipe. :)
Yum! Made this today with unsweetened Trader Joe’s Almond Milk. It turned out very well with a flavor like toasted almonds! My hubby liked it although I didn’t realize his grandmother had made the rice pudding he loved with raisins. I added raisins to the baked pudding after it was made and cooled in the refrigerator. I appreciate your sharing this recipe! I’m in my 70’s and trying to deal with changes in what we eat after finding out that my hubby can’t have certain grains and dairy products as they cause a thickening in the tissues in his esophagus requiring the stretching of those tissues every few years. Thank you for making your recipes available on-line!
Hi Carol! I’m so happy to hear that it turned out well with almond milk! Next time you can put the raisins in earlier, but I’m sure it tasted good all the same. Sorry to hear about the grain and dairy diet issue :( It seems like there are so many issues we have to look out for now.
You are very welcome and the fact that you left such a lovely review makes it worth it for me, posting my recipes online! Thank you, Carol and I hope you find more you enjoy! Take care, Christina :)
I forgot to rate this.
Thank you so much, Linda!
I just made this rice pudding, it’s nothing short of amazing!
Thank you, Linda! I’m so glad you love it! Makes me happy! :)
I just made this tonight and this is truly beyond words! My husband loved it too. The cinnamon adds an extra flavor that really makes it unique. I think the cinnamon flavor mixed with the nutmeg flavor gives it such a great subtle earthy flavor. Delicious!
So happy you both enjoyed it, Lorna! Thank you for letting me know!💜
I have never made rice pudding so was unsure how it would turn out but this was so simple and it was delicious! Great recipe, will definitely be making this again! :)
Fantastic! It is the easiest recipe, isn’t it? Glad you love it, Anji! Thank you!
I’m sorry – I gave Calrose rice. Fat fingers!
Yes, uncooked and Calrose should be fine, Jeanne! Enjoy!! :)
Hi Christina. Do I use uncooked rice? Also, the rice I gave is Caleose. Do you think that will work?
I’m on a roll! Made your rice pudding today (I have a. Old and need comfort food)! It turned out wonderfully! My husband loves it!! Perfect size for two with leftovers so you can have it both ways, warm from the oven and cold out of fridge. Win, win! Also made your Sicilian orange cake for a church function!! Love your recipes!!
Thanks so much, Katie!! Sorry it’s taken me a month to respond here! I’m so very happy you are enjoying my recipes; it’s a tonic to read reviews like yours. Makes what I do all worthwhile! Thanks again! CC
OMG! This turned out awesomely good. Doubled recipe in a 9 by 12 baking ceramic vessel. It needed a little more cream after the second bake. Next time, during the second bake I will leave it in for 45 mins, then check it.
So much more easy and the brown topping I ate it, yummy! I removed the brownness because my grandchildren will not like to see it and would make a fuss.
THANK YOU FOR SHARING THIS WITH ME
Happy to hear this, Sopjiey! Yes, baking it in a tray would probably require more liquid than in a deeper dish. Glad it came out well and you loved it! I make it often during the winter months! Enjoy!
Can I double this recipe?
Hi Sophie, I’d just make it in two dishes unless you have a really large one. Either way, yes!
[…] is savoury with limited sweet options. Cream is good with beef, pork, seafood, chicken, pasta, rice, vegetables and literally any desserts. I guess I posted a lot of dishes that are creamy and today […]
I was absolutely amazed. Didn’t think it was going to work, but followed,the directions. YUM! Retro food at its best.
Ha ha! Thanks for having faith in my recipe, Margaret! It truly is yummy, isn’t it? Glad you liked it and thanks for letting me know, you made my day! :)
First, let me say this, I’m in the US and every recipe I’ve ever tried for rice pudding, required cooking on the stove and every one of those ended up in the trash. None of them turned out good. The very first time I ever had rice pudding was in Germany and I’ve been hooked on it ever since, but it’s always been a recipe that has alluded me.
Well, today I decided to try this recipe. Funny thing is, I’ve been trying a lot of recipes from the UK, Germany and France and what not. Anyway, I decided to try this recipe today. Well, the verdict is this. I love it. It tastes really great. I did add a bit of vanilla and cinnamon, in addition to the nutmeg (personal preference) but it was awesome. Came out perfect. Thank you so much for sharing this recipe. Now I no longer have to buy it from the store.
Next on my list are some cream cookies, it’s a British recipe and authentic Belgium waffles. Swedish Pearl Sugar is being delivered tomorrow and the Birds Custard powder mix was delivered yesterday. Happy baking and cooking everyone. :)
Oh, I am so happy to hear this Cheryl! I do love this rice pudding recipe and it is SOOO simple! Really glad you found it. :)
Regarding your new recipes to try, I hope you’ll be using my recipes as I have the cream cookies (if they are the Cream Buns-I’ll add the link below). I also have a fab recipe for the Belgian Waffles, except you should use Belgian Pearl Sugar, not Swedish (the Swedish sugar is too small). Good luck! Sounds like your going to be baking up a storm! I love it!
Cream Buns: https://christinascucina.com/2012/11/cream-buns-scottish-favourite.html
Belgian Waffles: https://christinascucina.com/2015/10/a-super-lekker-authentic-traditional-belgian-waffle-recipe-and-a-day-trip-to-bruges.html
Hi Christina, it is indeed your Belgian Waffle recipe I’m going to be trying later this week and the cookies are called Custard Creams. Also, from your recipe collection. Once I make them, which I’ll be doing both recipes sometime this week, I’ll post and let you know what I think of them. One of the things I liked so much about the German pastries and treats, is that they’re don’t taste so heavily sweetened like most American sweets and treats. So, since I’m tired of how much sugar is in our stuff, I’ve decided to start seeking recipes from over in Europe.
I appreciate the recipes you’ve been sharing and I look forward to trying more of them.
Oh, as for the rice pudding, I did use a medium sized grain of rice, because I couldn’t find the rice I was looking for and I didn’t feel like driving over to the next town where I knew I could find it. But like I said, it turned out awesome. :)
Oh that’s so nice to hear, Cheryl! I agree, so many of the desserts here are much too sweet and that’s not good for us to eat that much sugar either. The rice pudding is pretty forgiving with the rice. Thanks so much for letting me know you like my site’s recipes! I really appreciate it!
This looks like how my mom made rice pudding. I love it – one of my favorite things! Somehow, though, it never turns out for me. I’ll try again – this has gotten me nostalgic. Thanks!
Oh I just made this again the other day and as long as you use arborio rice, you should have perfect results, Mary. Let it cool a bit to thicken when it comes out of the oven, too. Delicious! Let me know how it turns out! CC
Problem solved – put back in oven and left for another hour – looks good now.
Should the o en be on fan at 175 degrees? Total cooking time was 2 1/2 hours. Maybe need to check my oven temp.
Hi Ian, sorry I didn’t see your earlier question until now and you’ve solved the problem. The pudding does look runny when it’s done, but thickens as it cools. Didn’t it end up too thick after 2.5 hours at that temp? Yes, fan assisted at 175 should be good, and I always recommend having an oven thermometer so you know if it’s correct. Glad it turned out, but maybe next time take it out when it’s still a bit runny and you’ll see how much it thickens. Also, be sure to use arborio, or you may have to use more of another type of rice as they don’t plump up as much. Let me know how it goes next time! :)
It turned out brilliant. Everyone loved it. I think my temp was too low but yes it thickened up on cooling – first time I’ve made one. I’m just Learning to bake and do puddings. Always been a starter and main course man but now with retirement I’m benching out.
Thank you for your recipes – luvvvvvvvv em.
Ooooh! That makes me so happy! Wonderful, Ian! Thanks for letting me know! Don’t be afraid to send more questions of if you have them in future, too. CC
OMG what have I done wrong, the pudding just has not thickened. Tastes good but it’s more of a drink. HELP
This is simple and very good recipe. The only thing is that it turned out a tad dry unlike the photos. To remedy this, I poured more heavy whipping cream over the whole thing after it cooled. I then let it soak in, topped with cinnamon and it was delicious. If you have any left over, place in refrigerator- next day, you can add more whipping cream to “revive” it. I will try baking it less time on my next round to see if it’s a bit more creamy…PS., I agree, it needed another tablespoon of sugar IMHO.
Great John! Yes, it could be the baking time, actual temp of your oven (do you check it with a thermometer?) or even the type of rice, that could have made it a bit dry. However, as you said, it’s totally “fixabel” with more milk and/or cream. :) Enjoy! And thank you so much for commenting; it’s lovely to know when someone makes one of my recipes!
What is a pat of butter
I used approx one tablespoon (eyeballed it)
I used measuring spoon not a spoon we eat soup with
It’s still watery in the oven
I used Arborio rice and it’s browning quickly
I just put some foil on top and now cooking for an extra 30 min
I did add a cup of raisins after the first 30 min, I’ll keep you posted
Oh and I added half tsp vanilla and and extra Tbsp of sugar
And some cinnamon
Let’s see what happens
A pat is more like a tsp of butter, but the extra won’t hurt.
I don’t know at what part of the baking process it is that it’s still watery, it will be very liquid until nearer the end.
It’s supposed to brown and you shouldn’t cover it.
Adding raisins and the extras is fine, but an extra Tbsp would be too sweet for me.
Let me know what you think at the end!
CC
Thanks for responding so quickly, it is brown rice now
Not white like yours
Not sure why it didn’t puff like yours either
Maybe the butter burned, I’m not sure but I’m not happy right now.
But I like a good challenge
Will try again tomorrow
What cream did you use?
I used half and half.
I also used 3 cups whole milk and one cup cream
Thanks again:)
Well. You just about blew me away here, Christina! I must say that after growing up in the “land of the diner” – Long Island, NY – where you can always find a great rice pudding, I’m kind of a rice pudding junkie. But admittedly, I’ve never made it at home, mostly because I didn’t think I could find a recipe to match my standards. Yours however, looks fantastic! And it’s baked! I LOVE this idea! This is definitely going on my to-make list – thanks so much for sharing!
This is funny Tara, because I’ve never tasted rice pudding that wasn’t homemade! I’m scared to taste it as I think it can’t ever be as good as mine! Haha! Maybe you’ll be coming over to my side once you try this recipe! Let me know :) CC
Could I make this with jasmine rice?? My husband bought a 10lb bag from Sams so I need to use it up!! Thanks!
Hi Melissa, I’ve never used jasmine rice for pudding, but it would probably work. Might not be as creamy, but if you have 10 lbs, I’d give it a try! Let me know how it turns out! CC
Dear Christina, your rice pudding looks perfect and creamy. My mom used to make it all the time growing up. I usually make it with milk, but the touch of cream is a marvelous idea. Afterall, it is dessert. xo, Catherine
:)
what do u do with the crust? Take off or mix in. It looks alittle thicker due to crusting over and I wouldn’t think u would want the chunks in the pudding. I am definitely gonna try, I love rice pudding and so does my mom! I might bring her over a batch to surprise her!
Hi Tiffany, good question! I always mix it in because I (and the rest of my family love it)! If you are serving to company, I agree, pieces of dark crust mixed in probably isn’t the nicest presentation, so you can choose to remove it for that reason, but I’d never throw it away as it’s soooo good! What a nice surprise your mom will have! That’s a lovely thing to do! CC
Oh Christina!! you are talking to a totally British woman here!!! rice pudding is my thing!! totally scrumptious – I NEED to make it ASAP
thanks for this :))
Mary x
Ha ha! Of course you would love it! As soon as the weather cools, I love to start making British desserts! The Jaffa Cake Bread Pudding and Sticky Toffee Puddings are next! :) CC
I love that this is baked, next time i make rice pudding this is how I will make it. I love it, it’s so comforting and delicious.
I am so surprised to hear how many people make rice pudding on the stovetop…I never even knew you could do that! Haha! Let me know how you like it when you do try it. :) CC
What a positively delightfully indulgent rice pudding! It’s one of my favorite desserts. Thanks for the recipe!
Yes, especially when made with cream, it is very indulgent! You are very welcome for the recipe! Hope you stop by again soon! CC
When I don’t have time to do it right I make a microwave version with whatever rice is leftover, butter, and sugar. I dont measure and recently started using Land O’Lakes Cinnamon Sugar Butter (sooo goood). If I ma in the mood, I add a dash of milk just before I eat it. It doesn’t puff up, but it’s a good midnight snack.
How resourceful of you, Teresa! That sounds like a great midnight snack! I’ve never heard of Cinnamon Sugar Butter! Wow, the things they come up with :) Thanks for stopping by, and give this recipe a try sometime and let me know what you think. :) CC
That looks simply delicious!
Thanks, Cathy! It really is yummy! CC
This looks so rich and creamy, Christina!
Thank you, Sue-it’s actually a bit problematic. I couldn’t stop eating it! :(
Looks so nice, just like clouds.. :) I have made rice pudding on the stove, baked pudding sounds interesting.
Welcome back, Medeja! Hope you had a lovely holiday! Thank you for stopping by, yes, it’s easy and creamy-delicious! ;) CC
I made this last night and it was so good! I never knew rice pudding was so easy to make thank you so much for sharing this recipe I plan to make it for Thanksgiving as well!
Wonderful, Christie!! I’m so happy you came back to let me know how much you liked the recipe! Yes, it is one of the easiest and tastiest desserts (in my opinion)! Your guests will be happy at Thanksgiving, I’m sure! Enjoy and thanks again! CC
I had really nice break, thanks :)
Next time when I will be planning to make rice pudding I will try baking it to.