Ahhh baked rice pudding—cozy, custardy, and dangerously comforting 🍮💛
Here’s a classic baked version with a creamy center and lightly golden top.
🍚 Baked Rice Pudding
Ingredients
- ¾ cup uncooked short- or medium-grain rice
- 4 cups whole milk
- ¾ cup sugar
- 2 eggs, lightly beaten
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Optional add-ins
- ½ cup raisins (classic!)
- Orange or lemon zest
- Splash of cream for extra richness
Instructions
- Preheat oven to 325°F (165°C). Butter a baking dish (8×8 or similar).
- Cook the rice:
Simmer rice in water (or half milk/half water) until just tender. Drain. - Mix:
In a bowl, whisk milk, sugar, eggs, butter, vanilla, cinnamon, nutmeg, and salt. - Combine:
Stir cooked rice (and raisins, if using) into the milk mixture. - Bake:
Pour into dish. Bake 60–75 minutes, stirring once halfway, until set but still slightly jiggly in the center. - Rest:
Let cool 10–15 minutes—it firms up beautifully.
✨ Tips for Perfection
- Stirring once prevents a skin from forming.
- Want extra custardy? Add 1 more egg yolk.
- Like a browned top? Sprinkle a little sugar on top during the last 10 minutes.
- Serve warm with cream, or chilled straight from the fridge (elite move).
If you want a British-style, no-egg version, or coconut milk twist, just say the word 😌🍚
