Here’s a classic baked rice pudding recipe—creamy inside, lightly golden on top, and full of comforting flavor.
🍚 Baked Rice Pudding (Oven Method)
🧾 Ingredients
- ¾ cup uncooked rice (short-grain or basmati works well)
- 4 cups milk (full-fat gives the best creaminess)
- ½ cup sugar (adjust to taste)
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional but recommended)
- ¼ tsp salt
- 2 tbsp butter
- Optional: raisins or nuts
🔥 Instructions
1. Preheat oven
- Set oven to 160–170°C (320–340°F)
2. Cook the rice (important step)
- Boil rice in water for about 8–10 minutes (par-cooked, not fully soft)
- Drain and set aside
👉 This prevents hard grains in the pudding
3. Mix the custard
In a bowl:
- Whisk eggs + sugar
- Add milk, vanilla, cinnamon, and salt
- Mix well until smooth
4. Combine everything
- Grease a baking dish with butter
- Add rice and raisins (if using)
- Pour the milk mixture over it
- Dot the top with small pieces of butter
5. Bake slowly
- Bake for 60–75 minutes
- Stir gently once or twice during the first 30 minutes
👉 This helps create a creamy texture
6. Finish baking
- Stop stirring and let it form a light golden top layer
🍮 How to serve
- Serve warm for extra comfort
- Or chill for a thicker, pudding-like texture
- Sprinkle cinnamon or add a drizzle of honey
✨ Tips for perfect pudding
- Use full-fat milk for richness
- Don’t overbake → it thickens more as it cools
- Add a splash of cream at the end for extra luxury
✔️ Result
You’ll get:
- Soft, tender rice
- Creamy custard texture
- Slightly caramelized top
If you want, I can show you a no-egg version or a quick stovetop version that takes half the time.