Creamy Baked Rice Pudding

There's something about the smell of cinnamon and milk simmering together that makes me stop whatever I'm doing and pay attention. I discovered rice pudding on a rainy afternoon when my neighbor brought over a baking dish of it, still warm, with that golden skin forming on top. One spoonful and I understood why people have been making this for generations—it's the kind of dessert that tastes like comfort feels.

I made this for my family one winter Sunday, and my dad—who claims to not like desserts—had three servings without saying a word. That's when I knew I'd nailed it. The slow bake transforms ordinary ingredients into something that tastes like it took all day.

Ingredients

• Short-grain white rice (120 g / 2/3 cup): Use short-grain, not long-grain—it absorbs the milk beautifully and creates that creamy texture that makes this pudding special.
• Whole milk (1 liter / 4 cups): The backbone of this dish; don't skip the richness by using low-fat.
• Heavy cream (60 ml / 1/4 cup): Just enough to deepen the flavor without overwhelming the delicate spice notes.
• Unsalted butter (40 g / 3 tbsp): Adds silkiness and helps prevent the bottom from catching.
• Granulated sugar (100 g / 1/2 cup): Sweetens gently; you can reduce this by a tablespoon if you prefer it less sweet.
• Raisins (80 g / 1/2 cup): They plump up beautifully and add pockets of natural sweetness throughout.
• Ground cinnamon (1 tsp): The signature spice—measure generously, as it defines the whole dish.
• Pure vanilla extract (1 tsp): Use real vanilla; it makes a noticeable difference in the final flavor.
• Fine salt (1/4 tsp): A small amount that heightens everything without tasting salty.
• Ground nutmeg, for garnish: Optional but transforms the presentation with a dusting of warmth.

Instructions

Get your oven and dish ready:

Preheat to 160°C (325°F) and butter a 2-liter baking dish lightly so nothing sticks to the bottom. A gentle oven temperature is key—this pudding needs time to set properly without browning too much.

Rinse the rice until it runs clear:

This removes excess starch and prevents a gluey result. You'll see the water go from cloudy to transparent; that's your signal you're done.

Warm the milk mixture gently:

Combine milk, cream, sugar, butter, cinnamon, and salt in a large saucepan over medium heat, stirring until the sugar dissolves. Listen for the subtle shift from cold to steaming—don't let it boil or you'll scald the milk.

Combine rice and raisins into the warm milk:

Stir in the rinsed rice and raisins, then remove from heat and add the vanilla extract. The raisins will start absorbing the flavor immediately.

Transfer to your baking dish:

Pour everything into the prepared dish and stir once to distribute the rice evenly. This matters because scattered rice cooks more uniformly than clumped rice.

Bake covered for 55 minutes:

Cover tightly with foil and slide into the oven, stirring gently halfway through to prevent sticking on the bottom. The foil traps steam, creating that luxurious creaminess.

Finish uncovered until thick:

Remove the foil and bake another 15 to 20 minutes until the pudding thickens and the rice is tender. You'll see the top develop a slight golden crust if left long enough.

Cool and serve:

Let it rest for 10 minutes before serving warm or at room temperature. A pinch of nutmeg on top is the final touch that makes people ask for the recipe.

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The moment someone takes that first bite and their expression softens, you realize this pudding is doing something right. It's not fancy, but it's exactly what people want when they want to feel taken care of.

Why This Works

The low oven temperature and long, slow cooking method dissolve the rice grains into the milk while keeping them distinct enough to bite through. It's the opposite of stovetop pudding, which requires constant stirring. Here, the oven does the work while the gentle heat ensures nothing burns or curdles. That covered-then-uncovered sequence matters too—the first phase steams everything into creaminess, while the second phase allows some evaporation so the pudding thickens into something luxurious rather than soupy.

Ways to Change It Up

Once you master the basic recipe, the variations unfold naturally. Try golden raisins or dried cranberries for a subtle tartness, or replace half the milk with coconut milk for tropical richness. Some mornings I've swapped the cinnamon for cardamom, and on sweeter days I've added a splash of almond extract. The structure stays the same; only the personality changes.

Serving and Storage

Rice pudding tastes incredible warm with a dollop of whipped cream, but honestly, it's just as good cold straight from the fridge on a weeknight when you need something sweet without effort. It keeps for up to four days covered, and reheats beautifully with a splash of milk stirred in to restore creaminess. Leftover pudding also transforms into something new—I've baked it into layers with cake, churned it into ice cream, or simply warmed it with extra milk for a comforting drink.

• Serve it warm for the full comfort effect, or chilled on hot days for a cool, creamy treat.
• A spoonful of stewed fruit on top adds brightness and texture.
• Store covered in the refrigerator and enjoy within four days for the best flavor.

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This pudding reminds me why simple recipes matter—they're the ones people actually make, and they're the ones that last through generations. Make it once and it becomes yours.

Recipe FAQs

→ What type of rice works best?

Short-grain white rice is ideal as it becomes creamy and tender during cooking.

→ Can I substitute the raisins with other fruits?

Yes, golden raisins or dried cranberries offer a nice alternative twist on flavor.

→ Is there a way to make it richer?

Replacing half the milk with coconut milk or adding a dollop of whipped cream enhances richness.

→ How should it be served?

Enjoy warm or chilled, optionally garnished with ground nutmeg or paired with stewed fruit.

→ Can this be made gluten-free?

Yes, all ingredients are naturally gluten-free, but check labels especially for dried fruits.