🍚 Creamy Baked Rice Pudding
📝 Description
Creamy Baked Rice Pudding is a comforting, old-fashioned dessert with a rich, custardy texture and a lightly golden top. Made with simple pantry ingredients, it slowly bakes to perfection, allowing the rice to absorb sweet, milky flavors. Each spoonful is soft, warm, and delicately spiced—perfect for cozy evenings or a nostalgic treat.
🧾 Ingredients
- ¾ cup uncooked rice (short or medium grain works best)
- 2 cups water
- 3 cups milk (full-fat for creaminess)
- ½ cup sugar (adjust to taste)
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- ¼ tsp nutmeg (optional)
- 2 tbsp butter
- Pinch of salt
- ½ cup raisins (optional)
👩🍳 Instructions
1. Cook the Rice
- In a pot, combine rice and water.
- Cook until the water is absorbed and rice is tender (about 10 minutes).
2. Prepare the Custard
- In a bowl, whisk eggs, milk, sugar, vanilla, salt, and spices.
3. Combine
- Add cooked rice and butter into the custard mixture.
- Stir in raisins if using.
4. Bake
- Pour into a greased baking dish.
- Bake at 180°C (350°F) for 40–50 minutes.
- Stir once halfway through for even texture.
5. Cool & Serve
- Let it cool slightly—it thickens as it sets.
- Serve warm or chilled.
💡 Tips
- Use whole milk for extra creaminess.
- Sprinkle sugar on top before baking for a light caramelized crust.
- Add a splash of cream for a richer texture.
❓ Q&A
Q: Why is my rice pudding dry?
It may be overbaked—cover loosely with foil if it browns too fast.
Q: Can I make it dairy-free?
Yes, use almond or coconut milk (texture will be lighter).
Q: How long does it last?
Up to 4 days in the fridge.
Q: Can I reheat it?
Yes, add a splash of milk before reheating to restore creaminess.