Creamy Baked Rice Pudding

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!

As an Amazon Associate I earn from qualifying purchases.

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!

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!

Don’t miss another post! Sign up for my FREE subscription below.

Continue to Content

Creamy Rice Pudding

Yield: 6 servings

Prep Time: 3 minutes

Cook Time: 2 hours 10 minutes

Total Time: 2 hours 13 minutes

The easiest, creamiest, classic British rice pudding recipe you'll ever find. Wonderful when enjoyed both hot and cold.

Print

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

1. Heat oven to 350ºF (175ºC)
2. 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).
3. Now add the sugar, and stir until it dissolves.
4. Add a pat of butter, and a little sprinkle of nutmeg.
5. Place the dish in the center of the pre-heated oven, and set the timer for 30 mins.
6. After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour.
7. 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).
8. 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
Amount Per Serving:Calories: 240Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 57mgSodium: 76mgCarbohydrates: 16gFiber: 0gSugar: 13gProtein: 5g

Nutrition information is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.