Here’s a full guide for making baked rice pudding — a comforting, creamy dessert with a lightly caramelized top:
Ingredients (for 4–6 servings)
- 1 cup uncooked short-grain rice (like Arborio or pudding rice)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar (adjust to taste)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1/2 tsp ground cinnamon or nutmeg, raisins, or lemon/zest
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease a 1.5–2 quart baking dish.
- Cook the rice slightly: In a medium saucepan, combine rice and milk. Cook over medium heat, stirring occasionally, until most of the liquid is absorbed (about 10–12 minutes).
- Mix the custard: In a bowl, whisk eggs, sugar, cream, vanilla, salt, and optional spices.
- Combine: Stir the partially cooked rice into the egg-cream mixture. Add raisins or other add-ins if desired.
- Bake: Pour the mixture into the prepared dish. Bake for 35–45 minutes, until the custard is set but slightly wobbly in the center.
- Cool & serve: Let it cool slightly before serving. Sprinkle cinnamon or drizzle caramel on top if desired.
Tips for Perfect Rice Pudding
- Use short-grain rice for creaminess; long-grain rice won’t thicken as well.
- Don’t overbake — it will continue to set as it cools.
- Optional caramelized top: Sprinkle a little extra sugar on top and broil for 1–2 minutes for a golden crust.
- Serving: Serve warm or chilled, plain, or with fruit compote.
If you like, I can give a quick 30-minute version that makes it extra creamy without pre-cooking the rice.
Do you want me to share that version?
