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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Hi Cristina :)
My little one is dairy intolerant… can I use either almond milk or oat milk rather than regular milk? Do you think it will still work/taste good?
As an aside, last time I made rice pudding (about 15 years ago!), I made it on the stove top. It was more work (you had to keep stirring), but it was MUCH quicker to make… about 30 minutes or so. I’m still interested in trying your recipe, though…. as it is more “set and forget” ! Always a winner for me now!
love this recipe, made it several times. In a previus post you used eggnog liquor instead of HC, with the option to sub. with regular eggnog. Delicious. Now that xmas is over my spices go to are cinnamon and cardamom. I do make a couple of changes : a pinch of salt and more sugar. While the amount of rice is on target, I do increase it a bit so I can have more of it. The whole family loves it.
That’s so great to hear, July! Sorry I missed seeing this until now. So glad you like this and isn’t it the easiest recipe, ever!?
I was about to try this for my daughter’s birthday breakfast, when I noticed the recipe says 1/3 rice to 4 c. Milk. Can that possibly be right? You mention in the comments that you usually use 1 c. Rice to 3 c. Milk, which is different front what the recipe says.
Hi Jamie, it is absolutely correct, yes. I think you misread the comment as I said I usually use 3 cups of milk and one cup of CREAM (my ratio for the dairy). If you use less rice it will be too runny, more rice and it will be too thick. 1/3 cup is right right for the amount of liquid. Trust me on this and let me know how it turns out :) CC Happy birthday to your daughter!
This is fabulous! I haven’t made rice pudding in years. Back during the time I cooked for a family, they loved desserts, so I made just about every dessert I could find a recipe for, and they loved rice puddings. They never appealed to me much, but then, I don’t crave desserts. But yours sounds really really good!
You’re so lucky! I have many “sweet teeth”! Thanks, Mimi, it’s a really easy and delicious dessert! :)
Followed the 1/3 cup rice…… 3 cups milk + 1 cream
Soup, soup, soup….after 3 1/2 hours???
That is correct, but it would be impossible to still be “soup” after 3.5 hours at 350 F. Is the oven temperature correct? Mine is perfect after 1.5 hours and I’ve made it hundreds of times. Something is definitely awry, Elyse. Not sure what to say.
Cooked with 2 cups milk & 1 cup of heavy cream on 350 for total 2-1/2 hours – came out soupy – trying to cook some more to see
what happens.
Goodness, that’s strange as I usually do 3 cups of milk and 1 cup of cream. It does thicken up as it cools, so I hope you didn’t cook it much longer, Patricia! How was it in the end?
Tried the pudding today. Very Good and as easy as You said. I added raisins at the 30 minute mark. Will use it again. Thanks for the recipe.
Happy to hear it, Pam! Thank you!
Thank you! Thank you! Thank you for posting this recipe. Many years ago I was introduced to homemade rice pudding. The cook gave me the recipe which I have unfortunately lost. I made this and it is like the recipe I had gotten so many years ago. I love that I can again make one of my favorite treats and also control the amount of added sugar.
Oh I do love comments like this! You’re MOST welcome, Catherine! Enjoy it and I hope you find more of my recipes that you’ll be happy with, too! :) CC
Hi I’m hoping to make this tomorrow please can you tell me how much is a “pat” of butter? I’m not familiar with the term! Thank you!
Hi Dawn, just a little bit, like a teaspoon of butter. Don’t measure it, just cut off a little piece and use that. Not critical in the amount. :) Enjoy!
This is an Italian trait for sure!
My mother’s Italian meatballs call for a “bit of this and a bit of that,” and “need to taste the meat before cooking it …”
You’ll only learn the Italian secret/dish by being present in their kitchen ❤️💕
Well I’m definitely going to give this a try in the oven. I’ve always made this same recipe on the stovetop and stirred in vanilla once done. Sprinkled with cinnamon and a dollop of whipped cream and it’s divine!
This version is just soooo much easier, Valentina! Let me know what you think. :) CC