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!
As an Amazon Associate I earn from qualifying purchases.
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!
Don’t miss another post! Sign up for my FREE subscription.
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
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.
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!💜