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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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
:)