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!
Servings: 8 servings
Calories: 234kcal
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 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.
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.
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