Rice Pudding

This simple Baked Rice Pudding is the perfect cozy night dessert! Made with tender rice, creamy milk, warm spices, and a touch of sugar, this luscious pudding comes to life in minutes! 

Recipe By Leidi Rodriguez

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Baked rice pudding being served from a white casserole dish with strawberries and raspberries garnishing it

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Bendiciones! Greetings! For those of you who donโ€™t know me, Iโ€™m Leidi and, occasionally, I share a recipe or two here on the blog. Maybe youโ€™ve tried my Ginger Brown Butter Blondies or my Cheesy Tarragon Tomato Tart? If not, itโ€™s time to get on that! 

Today, Iโ€™m sharing a simple, yet incredibly delicious recipe that takes me back to my childhood: Baked Rice Pudding. Growing up in a Latin household, I was constantly surrounded by food lovingly made by the generations that came before me. I spent most of my afternoons and weekends watching my mother, aunts, and grandparents effortlessly churning out the classics: arroz con gandules, pollo guisado, bistec encebollado, and so much more. 

On extra special days, Iโ€™d get called into the kitchen in the early morning to make arroz con leche: a rice pudding made with fresh coconut, milk, and lots of spice. It was creamy, nutty, and so very comforting! 

Though I donโ€™t get the chance to make arroz con leche as much as I used to, I do often make a rice pudding of my own. In fact, I made THIS very recipe! Baked Rice Pudding is an easy, low-maintenance dish made with simple ingredients and lots of love. Youโ€™ll just have to keep reading to learn more! 

Perks and Highlights

Cuisine Inspiration: Global Comfort Food
Primary Cooking Method: Simmering/Stovetop
Dietary Info: Vegetarian, Gluten-Free
Key Flavor: Creamy Sweetness with a Hint of Cinnamon
Skill Level: Easy

Special Perks:

  1. Globetrotter’s Delight: This isn’t just any rice pudding; it’s a culinary passport! Inspired by comforting traditions from around the globe, it’s like a big, sweet hug in a bowl.
  2. Creamy Dreamy Situation: Achieve dessert nirvana with the creamiest texture. This rice pudding is so lusciously smooth, it practically slides onto the spoon and dances on your palate.
  3. Cinnamon Sprinkle Magic: The warmth of cinnamon infuses this dish, elevating it from simple to sublime. It’s the familiar whisper of spice that turns a recipe into a memory.
  4. Easy-Peasy Preparation: With an uncomplicated ingredient list and straightforward steps, this treat is a breeze to whip up. Perfect for budding chefs and culinary kings and queens alike!
  5. Versatility is Key: Serve it warm. Serve it chilled. Add raisins, or donโ€™t! This rice pudding is your oyster (not literally, of course). It’s the perfect dessert canvas to satisfy every sweet tooth.
Bowls of rice pudding being served with strawberries

What is Rice Pudding?

To put it simply, rice pudding is a dish made from rice mixed with milk or water and other ingredients such as cinnamon, vanilla, and dried fruit. The end result is a sweetened, creamy rice perfect for cozy night snacking or served as a Winter dinner party dessert! 

Milk pouring over rice before baking in a white baking vessel

Baked Rice Pudding Ingredients

SALTED BUTTER– Butter helps to grease the pan, toast the rice a bit as it cooks, and add a bit of flavor balance. You can use unsalted butter or a vegan margarine if youโ€™d like, just add in a heavier pinch of salt instead! 

ARBORIO RICE- Iโ€™ve found that the size and shape of Arborio is perfect for this recipe; itโ€™s grains absorb just the right amount of liquid without getting soggy. But, any medium or short grain will do here. 

GRANULATED SUGAR- I prefer my rice pudding to be sweet but not overwhelmingly so. If youโ€™d like a sweeter pudding increase the measurement to a ยฝ cup. Too sweet for you? Lower the measurement to a ยผ cup. 

PURE VANILLA EXTRACT- Vanilla layers in fragrance and flavor! Use the best stuff you got! 

GROUND CINNAMON, CLOVES, & NUTMEG- Warm, nutty, floral, and spicy, each of these spices add a comforting and nostalgic taste. Feel free to adjust spice measurements according to your own preferences! 

KOSHER SALT- Salt cuts through sweetness and enhances flavor. 

WHOLE MILK- You can totally use just about anything youโ€™ve got on hand! To make it vegan, use coconut, almond, oat milk, or a mixture of your own creation. 

HEAVY CREAM- Cream is used here to create a thick, decadent pudding. If you prefer it a little lighter, swap out the cream for more milk or swap out 1 cup of milk for boiling water. 

Rice covered in a spiced milk sauce before baking

Baked Vs. Stovetop

Growing up, my family and I solely used a caldero to make arroz con leche. Caldero, quite literally, translates to cauldron: a thick, large pot capable of cooking or boiling over an open fire. Our caldero was used to make rice, chicken stew, oatmeal, and delicious rice puddings like this one. 

Though I still love to bust out my old, grease-stained, and creaky-lidded pot, I revel in the idea of taking something classic and making it my own way. Donโ€™t get me wrong, nothing can replace the smoky, smooth flavor an open-flame imparts. But, thereโ€™s also something very special about the low and slow method of an oven. Not to mention the ease of it all! 

Baking makes for less prep time, hands-free cooking, and a more flavorful, creamier rice pudding. 

A close up of Baked rice pudding being served from a white casserole dish with strawberries and raspberries garnishing itHow to Serve

On most occasions, I take a spoon and dig into the pudding right away. I burn my tongue every time and I never regret it. But, if youโ€™re actually serving this stuff, thereโ€™s a right way to do it. 

  • Make use of the hot milk-  use a spoon to drizzle the pooled milk at the bottom of the dish over the top.
  • Serve straight away- the longer you wait, the thicker and gloopier the pudding will get. 
  • Add some cold cream or milk- if youโ€™d like to immediately cool your pudding, pour a little somethinโ€™ cool on it. 
  • Layer on a fun topping- fresh fruit, jams, dried fruit or nuts, cinnamon apples, or a dribble of nut butter are all great choices!  

How long will it keep?

Rice pudding will keep for a couple days in the fridge but itโ€™s definitely gotta be stored properly. While itโ€™s still warm, transfer any leftover pudding to an airtight container and place it directly in the fridge. 

Do not allow the pudding to cool at room temperature! The perishable ingredients in this recipe are not intended to sit out. If your pudding is left out for longer than an hour or so, you risk food poisoning. 

A close up of a homemade rice pudding with a spoon ready to enjoy

Can I reheat it?

To reheat rice pudding, spoon your desired serving into a microwave-safe bowl. Add a tablespoon or two of milk (per serving) to the bowl. Microwave on high for 2 minutes, stopping halfway to mix. Repeat until steaming hot and creamy. 

Alternatively, add the whole batch to a baking dish, mix in some milk, and heat in the oven at 350 degrees for 10-15 minutes. 

Best Pudding Recipes

GBC knows its way around a good puddinโ€™! So, donโ€™t stop here yโ€™all, come along for the ride and stir up some of our FAVORITE sweet and savory puddings! 

Baked rice pudding being served from a white casserole dish with strawberries and raspberries garnishing it

Rice Pudding

This simple Baked Rice Pudding is the perfect cozy night dessert! Made with tender rice, creamy milk, warm spices, and a touch of sugar, this luscious pudding comes to life in minutes!
5 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 10 minutes
Course: Dessert
Servings: 8 servings

Ingredients

  • 2 tbsp salted butter melted
  • 3/4 cup Arborio rice
  • 1/3 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • pinch of nutmeg
  • pinch of kosher salt
  • 3 cups whole milk
  • 1/2 cup heavy whipping cream

Instructions

  • Preheat the oven to 350 degrees.
  • Pour the melted butter into a pie or small casserole dish of your choice. Spread the melted butter around the sides.
  • Add the rice, sugar, vanilla, cinnamon, cloves, nutmeg, and salt to the dish. Mix to fully combine.
  • Pour in the milk and heavy cream, then carefully stir to combine.
  • Place the baking dish on a sheet pan and transfer into the oven. Bake for 1 hour and 15 minutes. After 30 minutes, give the pudding a good stir and rotate the baking sheet.
  • A skin will form on the top of the pudding in the last 45 minutes of cooking. You can either stir it in again or just leave it.
  • Once cooked through and tender, remove the pudding from the oven and allow it to cool for about 10 minutes. Spoon the remaining liquid over the top of the pudding and serve warm.
  • Alternatively, you can bring the pudding to room temperature and chill it.

Notes

HOW LONG WILL IT KEEP?
Rice pudding will keep for a couple days in the fridge but itโ€™s definitely gotta be stored properly. While itโ€™s still warm, transfer any leftover pudding to an airtight container and place it directly in the fridge.
Do not allow the pudding to cool at room temperature! The perishable ingredients in this recipe are not intended to sit out. If your pudding is left out for longer than an hour or so, you risk food poisoning.
CAN I REHEAT IT?
To reheat rice pudding, spoon your desired serving into a microwave-safe bowl. Add a tablespoon or two of milk (per serving) to the bowl. Microwave on high for 2 minutes, stopping halfway to mix. Repeat until steaming hot and creamy.
Alternatively, add the whole batch to a baking dish, mix in some milk, and heat in the oven at 350 degrees for 10-15 minutes.

Nutrition

Calories: 234kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 71mg | Potassium: 150mg | Fiber: 1g | Sugar: 13g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
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Filed Under:  Dessert and Baking, Oven, Pastries, Puddings and Cinnamon Rolls

Comments

  1. Your rice pudding brings back fond memories of my Mum’s rice pud. I like how you’ve used spices and cream, delicious.

  2. What a special recipe! My mom used to make rice pudding, and now I can, too. Love the idea of topping it with fresh berries!

5 from 7 votes (1 rating without comment)

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