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!
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. 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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Wow!!!! delish no dramas but will have to double the recipe for next time did not want to share. I used the jasmine rice by the wsy
Thank you
So amazing! We loved this recipe. I may need to double it the next time but this is a keeper this fall and really anytime.
Isn’t it the best? So happy you found it, PhePhe! Thank you!
So, I tried this recipe today. I used Arborio rice I had on hand. Stirred the rice, sugar & milk till the sugar was dissolved and baked it for the 30 minutes, then stirred it all again…noticed it was sort of lumpy. Put it back in the oven for the next hour, checked it and it was definitely runny and lumpy, so I stirred it and put it back for another 30 minutes. It tastes sort of burnt or has a kind of bitter taste in the background for whatever reason. This was obviously a very easy recipe since I didn’t have to stand at the stove stirring till it thickened. My final analysis is that if I want the smooth, creamy texture that I love in my rice pudding then I just have to do it on top of the stove and stir, stir, stir. I added vanilla extract at the end. I would have liked to know the actual size pan that was needed to bake this in since you said it would puff up which it did. Pan size matters. I almost forgot to write that it was not runny after the last half hour and being cooled down for about 20 minutes.
Hi SavySam, I am sorry you had these results, but I can assure you it is not the recipe as it’s a classic British recipe that millions have used for decades. I see that you didn’t use cream, so it won’t be “as” creamy without it, but still very good. The fact that the rice was lumpy is strange (more than 30 minutes before stirring, perhaps?) The burnt or bitter flavor makes absolutely no sense to me, unless you burnt it (which sounds like you didn’t) or used a bitter ingredient (no clue what that could be).
Anyway, the pan size really isn’t critical at all, but I use a 1.5qt casserole dish. As you can see from my photos, this recipe yields a super creamy result without any bitter or burnt flavor, without any work on the stove, I promise.
perfect everytime. hubby loves it
Salve Christina. Is it ok to cover while baking so that it doesn’t brown on top?
Ciao Pamela, of course you can! I LOVE the brown on top, so I have never done it, though! haha!
This recipe is a treasure. I threw it together in 5 minutes, put it in the oven, and went on with life. In 90 minutes we had a delicious dessert with no effort. Thank you for sharing it with us.
I look forward to making this recipe for my husband. I have 2 questions:
1 Is it really only 1/3 cup rice to 4 cups liquid?
2. My husband like raisins in rice pudding. Do you have a recommendation as to how much?
You’re going to love it, Leslie! 1. yes 2. you can add about ⅓ c raisins, too. Let me know how you like it!
Christina!! I made your rice pudding this evening and it’s all I can do not to eat the whole lot! So good, creamy and simple. Mine needed the extra 30 minutes, but I prefer that thicker consistency. It’s lovely and really takes me back to childhood and my mum’s rice pudding (for which I do not have an escrow, so this is really special!). Thank you for another winner!
Oh that is wonderful to hear, Christine! Thank you so much for letting me know as I really, truly love this rice pudding, so it makes me happy when others enjoy it as much as me! :)