Ohhh yes—baked rice pudding is pure cozy. 🍚🤍 Creamy in the middle, lightly golden on top, and the house smells incredible.
Classic Baked Rice Pudding (Creamy, Not Gluey)
Ingredients (serves 4–6):
- ¾ cup short- or medium-grain rice (Arborio is perfect)
- 4 cups whole milk
- ⅓–½ cup sugar (to taste)
- 2 tbsp butter, melted
- 1 tsp vanilla
- ½ tsp cinnamon
- Pinch of nutmeg (optional but lovely)
- Pinch of salt
- Optional: lemon zest, raisins, or a bay leaf
How to make it
- Heat oven to 325°F / 160°C
Butter a baking dish (about 1½–2 quart). - Mix everything together
Add rice, milk, sugar, butter, vanilla, spices, and salt. Stir well. - Bake uncovered
Bake for 2 to 2½ hours, stirring gently every 30–40 minutes (this keeps the rice from settling and forming a skin too early). - Final stretch
Stop stirring during the last 30 minutes so the top can lightly brown. - Rest
Let it sit 15–20 minutes after baking. It thickens as it cools.
What you’re aiming for
- Rice is tender but intact
- Custardy, spoonable texture
- Thin golden skin on top (the best part)
Adjustments & upgrades
- Extra rich: Replace 1 cup milk with cream
- More custardy: Stir in 1 beaten egg right after baking (while hot)
- Scandi vibe: Add a bay leaf + cardamom pod
- Old-school: Nutmeg + raisins
- Fancy finish: Sprinkle sugar on top and torch or broil briefly
If you want it super creamy, firmer like a slice, or dairy-free, tell me and I’ll tweak it exactly how you like it 😌