This simple baked rice pudding recipe will remind you of all those old school arroz con leche recipes that just comfort your soul. It’s got a little Latin flair and is made with tender rice, milk, warm spices, and a little sugar. Plus it’s baked making it low maintenance so you don’t have to babysit it. Thank you to Leidi for sharing her family recipe which came from generations of baking before her.
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How to Make Baked Rice Pudding
Step 1: 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.
Step 2: Pour in the milk and heavy cream, then carefully stir to combine.
Step 3: 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.
Step 4: 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.
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Rice Pudding Recipe
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I’ll email this recipe to you, so you can come back to it later!
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
Storage
Rice pudding will keep for a couple days in the fridge but it’s definitely gotta be stored properly. While it’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. To reheat, 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. Also, 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
Recipe Help
- Use that milk: Don’t just let that pooled milk sit at the bottom of your dish. Reuse it. Drizzle it over the top so it soaks back in.
- Serve right away: the longer you wait, the thicker and gloopier the pudding will get. That texture ain’t it.
- Add some cold cream or milk: if you’d like to immediately cool your pudding, pour a little somethin’ 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!
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Your rice pudding brings back fond memories of my Mum’s rice pud. I like how you’ve used spices and cream, delicious.
I Just tried this recipe and my family loved it.
Fantastic dessert to make for your family. Great looking and so delicious!
You can’t beat classic rice pudding. It was such a staple when I was growing up.
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!
I love this receipt for rice pudding.