Creamy baked 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 baked rice pudding, too!
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Many recipes for this unctious 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!
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 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 baked 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 baked 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 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.
Baked 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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It taste so good this is my first time trying rice pudding and I instantly fell in love with it. Cant wait to make this again!
So glad you love it, Ember!
I love this recipe, but halve it as there’s only 3of us, still delicious! How long do you think this would keep in the fridge as I’d love to batch make small pudding tubs for my toddler
I think the longest I’ve kept it is about 3 days. I wouldn’t keep it any longer than that, but it’s lovely reheated as it’s like fresh out of the oven again! Enjoy, Amy!
Hi Christina! Thank you so much for all your Scottish recipes! Working my way thorough them now I am retired :)
Can I use a can of Nestle Table Creme (Mexican media crema)?
Thanks so much!
That’s great to hear, Marion! I’m sure you could although not sure if it might make the end result too thick? Is it sweetened? I’ve never used it, so I have no idea what impact it would have. Let me know if you try!
I make a dish similar but I use equal parts of coconut cream and milk and sprinkle with instant coffee instead of nutmeg.
Oooh that sounds interesting! I love coconut!
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!
You are so lovely Christina, your tone of voice and desire to share beautiful food with generosity and kindness is exactly what we need right now.
I am enjoying lockdown in Melbourne as I type; it means I get to do lots of cooking and I’m writing this to you while I wait for this rice pudding to bake in my oven. It smells divine and rice pudding has to be one of the finest comfort foods in life.
Years ago my husband and I ran a catering business and I made so many butterfly cakes back then. I had forgotten the joy they brought everyone until I saw your recipe. I am going to try to make them again tomorrow, or perhaps the next day as tomorrow we will be busy polishing off your rice pudding I’m sure.
Thank you for your graciousness, your kindness and the effort you put into your blog, you deserve nothing but support and commendations.
Bravo Christina🌟 Time to check that pudding!
Hi Deana, you are so kind to leave such lovely comments for me! I appreciate them more than you know! I hope you enjoyed the rice pudding as much as I do. I’m currently at a hotel in Santa Barbara and there’s a lovely young man at the front desk who is from Melbourne. I hope I’m able to visit one day (I’ve been to Sydney twice, but not ventured anywhere else, except for Canberra). Thanks again and hope you enjoy the butterfly cakes, too! (If you like my recipes, I’d really appreciate it if you can click on the 5 stars above the PRINT button within the recipe card.Thanks again!)
Will do! I can’t believe we indulged in such a perfect rice custard pudding that didn’t involve me standing and stirring!
I’ll make the cakes tomorrow and respond again.
I can’t wait for the day that lockdowns are simply memories and you venture to my beautiful hometown and eat and cook to your hearts delight.
Ciao belladonna Christina🌷
Isn’t it the easiest and tasties recipe, ever? Yes, I do hope that day comes sooner than later! Thank you Deana!
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!