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baked rice pudding in a ceramic dish on a white surface with a white and blue stripped towel

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


Units Scale
  • 100 grams (1/2 Cup/3.5oz) Granulated Sugar/Caster Sugar
  • 165 grams ( 1 Cup/ 6oz) Arborio Rice, short grain
  • 1 Teaspoon Pure Vanilla Extract
  • 1/2 Teaspoon Ground Cinnamon
  • 12oz (1 1/2 Cups) Evaporated Milk
  • 8oz (1 Cup)Whole Milk
  • 8oz (1 Cup) Heavy Cream/ Double Cream
  • 2 Tablespoons Butter, diced


  1. Preheat oven to 305F/ 151C. 
  2. 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.
  3. 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. 


*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 3/4 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.

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 5 Minutes
  • Cook Time: 2 Hours 30 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: British

Keywords: baked rice pudding, rice pudding, rice

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