This baked rice pudding is rich, creamy, and wonderfully comforting with a thick custard-like texture and a golden skin that forms as it bakes. Short-grain Arborio or pudding rice slowly cooks in a mixture of evaporated milk, whole milk, and cream until the rice becomes tender and the pudding thickens beautifully. Lightly sweet with a hint of cinnamon and vanilla, it's a nostalgic dessert that's delicious served warm or chilled straight from the fridge.
Baked rice pudding is one of the desserts I grew up with. The thick, dense, slightly sweet, creamy, rice is heaven to me and my family.
The perfect dessert hot or cold. Cold rice pudding is H-E-A-V-E-N. This baked rice pudding is so thick and dense you can legit cut a square of it and it holds its shape once it's cold.
Baking the rice pudding creates this caramelized milk skin- let me tell you its delicious. It's chewy, sweet, and creamy- basically all my favorite things
In order to achieve the right texture this baked rice pudding needs to cook for 2- 2 ½ hours. It is well worth the wait!
If you are looking for a soupy, liquidy rice pudding- this is not the recipe for you.
Gather These Key Ingredients for Creamy Baked Rice Pudding
- Arborio or pudding rice: Short-grain rice releases starch as it cooks, creating a naturally thick and creamy pudding texture.
- Triple milk mixture: Evaporated milk, whole milk, and heavy cream combine to produce an especially rich, velvety custard base. I love triple milk mixtures in cake form too.
Don't miss my chocolate rice pudding recipe.'
How to Make Baked Rice Pudding (Step-by-Step)
This baked rice pudding screams childhood to me and I hope you love it as much as we do! Another recipe synonymous with my childhood is this Scottish Shortbread made with 4 simple ingredients, this recipe also keeps for days.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Thick & Velvety Baked Rice Pudding with a Golden Custard Top
This baked rice pudding is rich, creamy, and wonderfully comforting with a thick custard-like texture and a golden skin that forms as it bakes. Short-grain Arborio or pudding rice slowly cooks in a mixture of evaporated milk, whole milk, and cream until the rice becomes tender and the pudding thickens beautifully. Lightly sweet with a hint of cinnamon and vanilla, it's a nostalgic dessert that's delicious served warm or chilled straight from the fridge.
- Total Time: 2 hours 35 minutes
- Yield: 4-6 Servings 1x
Ingredients
- 100 grams (½ Cup/3.5oz) Granulated Sugar/Caster Sugar
- 165 grams ( 1 Cup/ 6oz) Arborio Rice, short grain
- 1 Teaspoon Pure Vanilla Extract
- ½ Teaspoon Ground Cinnamon
- 12oz (1 ½ Cups) Evaporated Milk
- 8oz (1 Cup)Whole Milk
- 8oz (1 Cup) Heavy Cream/ Double Cream
- 2 Tablespoons Butter, diced
Instructions
- Preheat oven to 305F/ 151C.
- In a shallow casserole dish approx 11"x7" 2 inches deep, I used this Le Creuset Au Gratin Dish add everything but the butter, gently mix around for a minute or two so everything is combined. Add chunks of cubed butter on top.
- Bake for 2 hours to 2 hours 30 minutes- you want a dark golden skin and all the liquid should be absorbed. Let cool on a wire rack for 20 minutes before serving. Store in fridge.
Equipment
Buy Now → Notes
- *Please note this is not supposed to be a very sweet recipe, as some like to add a dollop of jam to the baked pudding. You can increase the sugar to ¾ cup or 1 full cup if you would like.
- *Please also note this is a baked, thick style rice pudding. It is not runny, you can easily slice it, if you want a runnier style add an additional 1-2 cups of whole milk.
- Prep Time: 5 Minutes
- Cook Time: 2 Hours 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: British
Regina says
I am going to add this to my collection of recipes! It is just what I am looking for.
(When I printed the recipe, the icons for Facebook, Twitter, Pinterest, and Yum were in way. I still printed it, but the ingredient bullets were taken away, as well as the numbers for the steps to making it. I did not know how to make the icons disappear.) Thank you for the recipe!
Elizabeth Waterson says
Hi Regina, thank you for bringing that to my attention, I didn't realize it was cutting things off, I have just submitted a support request to try and get that fixed!! Did you try the recipe? Did you like it?? XX Liz
Jeanette Fox says
How many cups of rice is 6oz? Also, I assume you use uncooked rice. This is how I like my rice, thick and sticky, not soupy. Thanks
Elizabeth Waterson says
Hi Jeanette, roughly 1 scant cup or a heaping 3/4 cup. Yes uncooked rice, please let me know if I can answer any further questions or if you try the recipe. Would love to know what you think XX Liz
Robin Kegley says
Is this recipe going by fluid ounces or dry weight
Trying New Things says
I tried my hand at this recipe with additions of raisins. It is scrumptious and comes out beautifully!
Elizabeth Waterson says
Thank you so much for coming back to review the recipe, I appreciate it more than you know!! So happy to hear you enjoyed the rice pudding recipe so much! Take care. XX Liz
Donna says
Is oven temp correct at 305
Elizabeth Waterson says
Yes, the low temperature is needed for the long bake time! Let me know if you have any further questions or if you make the recipe, I would love to know what you think. XX Liz
Lynn Woolard says
Making this recipe today. Will you post the nutrition information. Many thanks.
Elizabeth Waterson says
Hi Lynn, I hope you love the recipe!! I don't have the nutrition info but if you Google a free nutrition calculator there are plenty you can copy and paste the ingredients in. Please let me know how you like the recipe! Take care. XX Liz
Margy says
Can I use brown rice
Elizabeth Waterson says
Hi Margy, thanks for reaching out. Brown rice would not work. You need the special type of pudding rice that will soak up all the liquid properly and form the right texture for rice pudding. Please let me know if I can help with anything else or if you try the recipe XX Liz
Sharon says
Big winner in our house! Made it for the first time and my husband really enjoyed it.
Elizabeth Waterson says
Thank you so much for coming back to review and rate the recipe Sharon, I truly appreciate it!!! I am so happy that you and your husband enjoyed the pudding! Take care. XX Liz
marion says
hullo Liz,, this yummy recipe can also be made with already cooked rice,, great way to use leftover rice,, Add a couple eggs (or custard powder) to set the milk, when rice is already cooked, needing a much shorter baking time,,
Elizabeth Waterson says
Oh I would love to try it with a bit of birds custard powder, but it's delightful! XX Liz
Christina M says
This is how my grandmother made it. Delicious!!!!
Elizabeth Waterson says
Hi Christina, thank you so much for coming back to leave a star rating and review, I truly appreciate it! My nan makes rice pudding this way too, it's the best!! Glad you enjoyed it! XX Liz
john says
Complete garbage recipe. Tried baking it for 2.5 hours and it completely charred and burned.
Mary says
I’m with you John I’m afraid. The taste is lovely, it mine dried out after 1 hour 15, I had to add another pint of milk and the rice was still crunchy an hour later.
Will have to experiment - taste lovely, texture not right at all
Lissette says
Can I use whole milk in place of cream?
Elizabeth Waterson says
Hi Lissette, thanks for reaching out! You definitely could BUT the pudding will not be as rich! Please let me know if you try it how you get on! Merry Christmas. XX Liz
Nae says
Which dish did you but? The 6 oz? You list the link to where you bought it from, but when I click on the link, more than one options comes up.
Elizabeth Waterson says
Hi Nae, so sorry for the delay some how you ended up in my spam folder! 🙁 I used a 1-quart dish. Please let me know if you have any other questions or if you try the recipe! XX Liz
Marsha says
I’ve made this a couple of times and we both like it, with or without raisins.
Elizabeth Waterson says
Aww, thank you so much Marsha for the lovely review. May I ask a huge favor, please? If you make another recipe would you leave a star rating with the review? That is what google looks for so I would be so grateful for your help! Thank you XX Liz
Robin Kegley says
I baked the rice pudding and it’s not sweet enough is there anything I can do
Elizabeth Waterson says
Hi Robin, I am so sorry you did not find it sweet enough for you. You can drizzle sweetened condensed milk on it or add a dollop of jam. If you want to try making it again try increasing the sugar to 3/4 cup to 1 full cup. Please let me know if you have any further questions! XX Liz
Sue says
Don’t know what I did wrong. I only cooked it for two hours and it was dry, not creamy at all.
Charlene Brown says
Can you used cooked rice
Elizabeth Waterson says
Hi Charlene, I have never tried it with cooked rice, I would assume it would cook much quicker and you would have to reduce some of the liquid due to the rice not absorbing as much. If you try it please report back! XX Liz
Moira Marsh says
YUM...this was delicious! My mum used to make this all the time when I was a kid and I have recently had a huge craving for baked rice pudding. This did not disappoint. I don't like it too sweet so this was perfect. I also add sultanas and pour more evaporated milk over it to eat it once baked. This was the first time I had made a baked rice pudding and it was for a family gathering for New Years Day...no pressure!!. The family loved it and the recipe was shared!! Thanks for the recipe...it was FAB 🙂
James Hope says
I've been trying to find an equivalent to my grandmother's recipe that was lost, this is it! Although I prefer sprinkling cinnamon and a little more sugar on top at 3/4 of cook time rather than mixing cinnamon in. Great recipe, thanks
Elizabeth Waterson says
Hi James, Thank you so much for this lovely review!! So glad you enjoyed the rice pudding! I need to try more sugar on top next time!! Take care. XX Liz
Martha says
Great recipe. Taste like my mom's rice pudding. I used plain long grain rice, added sugar as 3/4 cup and added another cup of whole milk and 1/2 cup of water to wash out the evaporated milk can. OMG I will be making it again.
janine says
I make my own almond milk (way better and creamier than store bought stuff). It was okay but not excellent. This is not a fault of the recipe which is why I gave it 5 stars. The skin isn't the same but all in all I enjoy it which is a win. This is my favorite way to have rice pudding. The sweetness was perfect and if you follow the recipe as written I am sure it is excellent.
Elizabeth Waterson says
Thank you Janine, I appreciate you understanding that subbing in almond milk can adjust the recipe!! I am sure it is still good with almond milk though! And homemade almond milk really is so much better than the store!! Thank you for the 5-star review, happy baking!! XX Liz
Anonymous says
Alex says
Wow, very yummy and turned out perfect the very first time. The other day I made choc rice pudding, it was awesome as well. Thanks!
Anonymous says
Michael Teters says
Absolutely no. I followed the recipe, baked for 2.25 hrs and removed it from the oven when there was a golden skin on the surface. This resulted in a dense rice cake, that although full of fatty and starchy calories, was lacking in flavor and texture. This was more like a FIRM bread pudding than a creamy rice pudding, which is what I like. More like what the British would have called a pudding in 1890. Kozy Shack is 100 times better. Perhaps I did something wrong, although I followed the recipe exactly. If you like a dense block of semi-sweet rice, with more calories than you the taste deserves, make this, other wise, AVOID.
Elizabeth Waterson says
Hi Michael, sorry to hear you didnt like the rice pudding it is one of our family favorites.
Jeanette Stapleton says
Was so excited to make this but unfortunately the cinnamon created a brown skin and it was quite dry. I’m going to add some more milk and see how that goes.
Marcia Thornley says
Can this recipe be doubled. If so how long to bake?
Elizabeth Waterson says
Hi Marcia, I am not sure as I have never doubled it. I'm so sorry if you do try and have success please let us know! XX Liz.
Rhonda says
No oven temperature that I could find
Elizabeth Waterson says
Hi Rhonda, the first step in the recipe card is to turn the oven to temperature of 305F. Hope that helps! XX Liz