Baked Rice Pudding is rich, creamy, and the perfect simple dessert. Baking the rice pudding produces thick pudding-like rice with a gorgeous thick custard-like skin top. This is a thick, sliceable rice pudding, not runny at all! The skin is the best part!! Made with short-grain Italian Arborio Rice or Pudding Rice the texture is perfect!!
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.
*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.
Let's get to the recipe.
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What are the ingredients for baked rice pudding recipe?
- Granulated Sugar/Caster Sugar
- Arborio Rice/ Pudding Rice
- Pure Vanilla Extract
- Ground Cinnamon or Ground Nutmeg, optional
- Evaporated Milk
- Whole Milk
- Heavy Cream/ Double Cream
Don't miss my chocolate rice pudding recipe.
How do you make baked rice pudding?
Preheat your oven to 305F/ 151C.
I like to bake my rice pudding on top of a sheet pan in case any bubbles overflow. So I place a shallow casserole on a large sheet pan. For the casserole dish I use approx 11"x7" 2 inches deep, I used this Le Creuset Au Gratin Dish, feel free to use something differently shaped just roughly the same capacity.
Add all ingredients except the butter and gently stir around for a minute or two so everything is combined.
On top add chunks of cubed butter.
Carefully transfer the tray to the oven, trying not to spill, then 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 the fridge.
Do you need to refrigerate rice pudding?
Yes, to prevent any bacteria from growing store your baked rice pudding in the refrigerator- transfer it to an air-tight container or cover the top with plastic wrap.
Some of my other childhood favorite recipes:
- Shortbread - this butter cookie biscuit is perfect with a cup of tea. Made with 4 simple ingredients, this recipe also keeps for days. So it's a perfect hostess gift or Christmas gift!
- Scones- Tender, moist, and delicious these scones are a traditional English treat. Serve them with butter or if you dare make the easiest clotted cream!
- Chicken Curried Salad - this chicken salad puts all others to shame. The flavor is unbeatable!!
- Coffee Cake- not your average coffee cake! This cake is a sponge flavored with coffee and topped with coffee buttercream, heaven on a plate!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Baked Rice Pudding
Baked Rice Pudding is rich, creamy, and the perfect simple dessert. Baking the rice pudding produces thick pudding-like rice with a gorgeous thick custard like skin top. The skin is the best part!! Made with short grain Italian Arborio Rice or Pudding Rice the texture is perfect!!
- 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
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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
Keywords: baked rice pudding, rice pudding, rice
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