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

Today, I’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, I’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 don’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. You’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 don’t! This rice pudding is your oyster (not literally, of course). It’s the perfect dessert canvas to satisfy every sweet tooth.

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! 

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 you’d like, just add in a heavier pinch of salt instead! 

ARBORIO RICE- I’ve found that the size and shape of Arborio is perfect for this recipe; it’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 you’d like a sweeter pudding increase the measurement to a ½ cup. Too sweet for you? Lower the measurement to a ¼ 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 you’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. 

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. Don’t get me wrong, nothing can replace the smoky, smooth flavor an open-flame imparts. But, there’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. 

How 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 you’re actually serving this stuff, there’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 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!  

How long will it keep?

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. 

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 puddin’! So, don’t stop here y’all, come along for the ride and stir up some of our FAVORITE sweet and savory puddings! 

• Peach cobbler bread pudding
• Southern Corn Pudding
• Homemade Banana Pudding
• Sticky Toffee Gingerbread Pudding
• White Chocolate Bread Pudding