Baked Rice Pudding

There’s something so comforting about a warm, creamy bowl of rice pudding, and this baked version? It’s a total game-changer. The texture is perfectly creamy with a delightful, golden-brown top that gives a lovely contrast to the soft, custardy center. It’s like the ultimate cozy dessert, but with that extra oomph that only baking can give it. Whether you’re serving it for dessert, breakfast, or just because you’re craving something sweet and nostalgic, this baked rice pudding is sure to hit the spot. Trust me, you’re going to want to make this again and again!

Why You’ll Love Baked Rice Pudding

Comfort in Every Bite

This dish is pure comfort food. The creamy rice, the sweet hint of vanilla and cinnamon, and that custardy richness—it’s the kind of dessert that hugs you from the inside out. Perfect for any time you need a little cozy moment.

Easy to Make

Even though it feels like something you’d order at a fancy restaurant, this baked rice pudding is so simple to make. You don’t need to be a baking pro to nail this one. Just stir everything together, pop it in the oven, and let the magic happen.

Budget-Friendly

Rice, milk, eggs, and a few pantry spices are all you need for this recipe. It’s the perfect dessert to whip up when you’re on a budget but still want something indulgent. Plus, it makes a lot, so it’s great for serving a crowd or for keeping leftovers in the fridge for later!

Versatile

You can tweak this recipe to suit your tastes. Want to add some dried fruit like raisins or cranberries? Go for it. Prefer a dash of nutmeg over cinnamon? You got it! This recipe is super adaptable to whatever flavors you’re in the mood for.

A Showstopper

Baked rice pudding always feels a little extra special with that golden-brown top and its comforting, smooth interior. It’s the kind of dish that gets compliments and leaves everyone going back for seconds.

Ingredients

Here’s what you’ll need to make this baked rice pudding a reality:

Cooked Rice

Leftover rice is perfect for this recipe! If you don’t have any on hand, just cook up some rice ahead of time. The rice provides the perfect base for all that creamy goodness.

Milk

Whole milk is ideal for this dish, giving it that rich, creamy texture. If you prefer a lighter version, you can use 2% or a dairy-free alternative, though the texture may vary slightly.

Eggs

Eggs give the pudding its custardy richness. They’ll help bind everything together and give it that luscious, smooth texture.

Sugar

A touch of sugar sweetens things up without overwhelming the flavors. You can use white sugar or swap it for brown sugar if you want a hint of caramel undertone.

Vanilla Extract

Vanilla is essential here—it enhances the sweetness and adds a lovely warmth to the pudding. It’s the perfect flavor companion for the rice.

Cinnamon

A sprinkle of cinnamon brings warmth and spice to the dish. It’s the perfect balance for the creamy texture of the pudding.

Salt

A pinch of salt helps to bring out all the sweet and savory flavors in this dish.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Nutrition Facts

Here’s a general idea of the nutritional breakdown for a serving of baked rice pudding (about 1/6th of the recipe):

• Calories: 250
• Protein: 6g
• Fat: 9g
  • Saturated Fat: 5g
• Carbohydrates: 38g
  • Fiber: 1g
  • Sugar: 19g
• Cholesterol: 80mg
• Sodium: 95mg
• Potassium: 190mg
• Vitamin A: 10% DV
• Vitamin C: 0% DV
• Calcium: 15% DV
• Iron: 6% DV

The baked rice pudding is a satisfying, creamy dessert that’s not too rich, but still indulgent. For a lighter version, you could opt for a lower-fat milk or reduce the sugar to your taste.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Instructions

Time to get baking! This is such a simple, satisfying recipe—let’s dive in.

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This step is essential to ensure that the pudding bakes evenly.

Combine the Ingredients

In a large bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and salt. Make sure everything is well combined.

Stir in the Rice

Add the cooked rice to the bowl and stir gently to coat all the rice with the custard mixture. You want the rice to be evenly distributed throughout, so give it a good stir, but don’t over-mix.

Bake It

Pour the rice mixture into a greased 9×9-inch baking dish (or a similar-sized dish). Spread it out evenly, then pop it in the oven. Bake for about 45-50 minutes, or until the pudding is set and the top is golden brown. You can check if it’s done by inserting a knife into the center—it should come out clean when it’s ready.

Let It Cool

Once it’s out of the oven, let the pudding cool for about 10 minutes before serving. It’ll thicken as it cools and develop that creamy texture we all love.

Serve and Enjoy!

Serve warm or at room temperature. If you’re feeling extra fancy, top it with a dollop of whipped cream or a sprinkle of cinnamon. Enjoy the comforting, creamy goodness of this baked rice pudding!

How to Serve Baked Rice Pudding

This baked rice pudding can be served in a variety of ways, depending on your mood:

With Whipped Cream

A dollop of fresh whipped cream on top of the warm rice pudding is pure perfection. It adds an extra layer of creaminess and a touch of sweetness.

Fresh Fruit

Top your pudding with some fresh berries, sliced bananas, or even stewed apples for a fruity twist. The sweetness and tartness balance the richness of the pudding beautifully.

Sprinkle of Cinnamon or Nutmeg

For an extra bit of warmth, sprinkle some cinnamon or nutmeg on top just before serving. It’ll add a comforting fragrance and elevate the flavors.

With a Drizzle of Honey or Maple Syrup

If you like a little extra sweetness, drizzle some honey or maple syrup over the top before serving. It’s a nice touch that pairs perfectly with the creamy texture.

Serve Cold or Warm

Baked rice pudding is delicious both warm and chilled. Serve it warm for that comforting, cozy vibe or let it cool down for a creamy, chilled treat.

Additional Tips

Use Leftover Rice

This recipe is perfect for using up leftover rice. It’s a great way to repurpose what’s already in your fridge, and it helps to make this recipe even quicker to prepare.

Add a Crunchy Topping

If you love a little texture in your dessert, sprinkle some toasted nuts, like almonds or pecans, over the top right before serving. It’ll add a nice crunch and balance out the softness of the pudding.

Spice Variations

Feel free to get creative with your spices. You can swap the cinnamon for nutmeg, cardamom, or even a pinch of ginger for a different flavor profile.

Make It Dairy-Free

If you’re looking for a dairy-free version, swap out the milk for a plant-based alternative like coconut milk, almond milk, or oat milk. Just keep in mind that the flavor and texture may vary slightly.

Store Leftovers

Leftover rice pudding can be stored in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or enjoy it cold, whichever you prefer.

FAQ Section

Q1: Can I use brown rice instead of white rice?
A1: Yes! You can use brown rice, but the cooking time may be a little longer. Brown rice also gives the pudding a chewier texture, which can be a nice twist.

Q2: Can I make this recipe without eggs?
A2: Yes, you can make an egg-free version by substituting the eggs with a thickener like cornstarch or a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water). The texture will be slightly different but still delicious.

Q3: Can I add fruit to the rice pudding before baking?
A3: Absolutely! Adding raisins, dried cranberries, or fresh fruit like apples or berries is a great way to give the pudding some extra flavor. Just fold them in with the rice mixture before baking.

Q4: How can I make this gluten-free?
A4: This recipe is naturally gluten-free, as it uses rice and no flour. Just make sure your milk is gluten-free if you’re using a store-bought variety.

Q5: Can I freeze baked rice pudding?
A5: Yes, you can freeze baked rice pudding for up to 2 months. Just allow it to cool completely, then store it in an airtight container. To reheat, thaw in the fridge overnight and warm it in the microwave or oven.

Q6: Can I use non-dairy milk?
A6: Yes, you can use coconut milk, almond milk, or oat milk. Keep in mind that non-dairy milks may alter the flavor and texture a bit, but it’ll still be delicious.

Q7: Can I make this pudding ahead of time?
A7: Yes! Baked rice pudding can be made ahead and stored in the fridge for up to 3 days. It’s great for prepping in advance for a holiday or special occasion.

Q8: How can I make this less sweet?
A8: You can reduce the sugar to your liking or use a sugar substitute like stevia or monk fruit sweetener. Adjusting the sweetness will still result in a tasty, creamy pudding!

Q9: Can I serve this warm or cold?
A9: This pudding is delicious both ways! It’s comforting warm, but chilled rice pudding can be a refreshing dessert on hot days.

Q10: What other spices can I use in this pudding?
A10: You can experiment with nutmeg, cardamom, ginger, or even a little dash of vanilla bean paste for a unique flavor. Each spice will bring a new twist to the classic recipe.

Conclusion

Baked rice pudding is the ultimate comfort food, offering a perfect balance of sweetness, creaminess, and nostalgia. Whether you’re enjoying it warm right out of the oven or chilling it for a refreshing treat, this dish is sure to satisfy your sweet tooth. So go ahead, get baking, and let the warmth of this pudding fill your kitchen with all the good vibes. It’s a classic that never goes out of style!

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