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Classic Baked Rice Pudding Recipe Easy Perfect Homemade Dessert

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A warm, cinnamon-spiced baked rice pudding with a creamy texture and golden crust, perfect for any occasion and easy to make with everyday ingredients.

Ingredients

Scale
  • 1 cup (200g) short-grain white rice (Arborio or sushi rice recommended)
  • 4 cups (950 ml) whole milk
  • 1 cup (240 ml) heavy cream (optional but recommended)
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons butter (for greasing the dish)
  • Optional toppings: 1/2 cup (75g) raisins, toasted nuts, or a sprinkle of nutmeg

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Cook the rice: In a medium saucepan, combine 1 cup (200g) short-grain rice with 2 cups (475 ml) of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed but rice is still slightly firm. Drain any excess water if necessary.
  3. Heat milk and cream: In the same saucepan, warm 4 cups (950 ml) whole milk and 1 cup (240 ml) heavy cream over medium heat. Stir occasionally to prevent scorching. Heat to about 180°F (82°C), hot but not boiling.
  4. Combine rice with milk mixture: Stir the cooked rice into the warm milk and cream mixture. Cook on low heat for 5 minutes, stirring often until the rice is creamy and tender.
  5. Whisk eggs and sugar: In a separate bowl, beat 3 large eggs with 3/4 cup (150g) granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt until smooth.
  6. Temper the eggs: Slowly add about 1 cup (240 ml) of the warm rice mixture into the egg mixture while whisking constantly to prevent scrambling.
  7. Combine everything: Pour the egg mixture back into the saucepan with the rest of the rice and milk. Stir gently to combine.
  8. Prepare the baking dish: Butter an 8×8-inch (20×20 cm) baking dish generously. Pour the rice pudding mixture into the dish, smoothing the top.
  9. Add optional toppings: Sprinkle raisins or toasted nuts if using.
  10. Bake: Place the dish in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the pudding dish (water bath). Bake for 50-60 minutes or until the pudding is set but still slightly wobbly in the center.
  11. Cool and serve: Remove from the oven and let it cool for at least 20 minutes. The pudding will firm up as it cools. Serve warm or at room temperature, dusted with extra cinnamon if desired.

Notes

Use short-grain rice like Arborio or sushi rice for best creamy texture. Temper eggs slowly to avoid scrambling. Use a water bath during baking to prevent cracking and ensure even cooking. Let pudding cool to set fully before serving. If top browns too fast, tent with foil.

Nutrition

Keywords: baked rice pudding, classic rice pudding, easy dessert, homemade pudding, cinnamon rice pudding, creamy dessert

Find it online: https://cooltastes.com/classic-baked-rice-pudding-recipe-easy-perfect-homemade-dessert/