Ah, Baked Rice Pudding — a cozy, comforting dessert that’s creamy, slightly caramelized on top, and perfect warm or chilled. 🍚✨ Here’s a classic recipe:
🍮 Baked Rice Pudding
Ingredients
(Serves 4–6)
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1 cup (200 g) short-grain rice (like Arborio or pudding rice)
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4 cups (960 ml) whole milk
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½ cup (100 g) sugar
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1 tsp vanilla extract
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½ tsp salt
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2 large eggs
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½ tsp ground cinnamon (plus extra for topping)
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Optional: ¼ cup raisins or sultanas, 1 tbsp butter for richness
Instructions
1. Preheat oven
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Preheat oven to 350°F (175°C).
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Grease a medium baking dish (8×8-inch or similar).
2. Cook the rice
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In a saucepan, bring rice, milk, sugar, and salt to a gentle boil.
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Reduce heat and simmer 15–20 minutes, stirring occasionally, until rice is tender and mixture is thickened.
3. Prepare custard
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In a bowl, whisk eggs with vanilla and cinnamon.
4. Combine
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Slowly temper eggs by adding a small amount of hot rice mixture into the eggs, whisking constantly.
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Pour the egg mixture back into the rice and stir to combine.
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Add raisins or butter if desired.
5. Bake
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Pour rice mixture into the prepared baking dish.
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Sprinkle extra cinnamon on top.
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Bake 30–40 minutes until top is golden and the pudding is set (slightly wobbly in the center is fine).
6. Serve
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Serve warm or chilled.
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Optional: drizzle with cream or a little caramel sauce for extra indulgence.
💡 Tips
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Short-grain rice gives the creamiest texture. Long-grain rice won’t yield the same custard-like consistency.
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For extra flavor, add zest of 1 lemon or orange.
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Leftovers can be refrigerated and reheated; pudding often tastes even better the next day as the flavors meld.
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For a richer version, substitute ½ cup milk with heavy cream.
If you want, I can also give a quick version of baked rice pudding that skips pre-cooking the rice — you just mix everything in a casserole and bake. It’s super easy and still creamy.
Do you want me to provide that shortcut version?
