Creamy Baked Rice Pudding: A Cozy Dessert Delight

Baked rice pudding is like a warm hug for your taste buds, combining creamy textures with a hint of sweet nostalgia. Picture this: a golden-brown top that cracks open to reveal a soft, custardy center, sending wafts of vanilla and cinnamon into the air. It’s the kind of dessert that can turn any dreary day into a cozy celebration.

Growing up, my kitchen was filled with the comforting aroma of baked rice pudding wafting through the air. My grandma would whip it up on rainy afternoons, creating a warm shelter from the storm outside. Whether enjoyed after dinner or as an indulgent breakfast, this dish is perfect for any occasion.

I once made baked rice pudding for a family gathering and watched as everyone went back for seconds—then thirds! The laughter and joy it brought that day are memories I cherish.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Medium-Grain Rice: Opt for Arborio or Carnaroli rice; they absorb liquids wonderfully while maintaining a creamy texture.
• Whole Milk: Using whole milk ensures richness and creaminess; feel free to substitute with almond milk for a lighter version.
• Granulated Sugar: Standard white sugar works perfectly; you can also use brown sugar for added depth of flavor.
• Eggs: Large eggs bind the mixture together and create that signature custardy texture you crave in rice pudding.
• Cinnamon Stick: A whole cinnamon stick infuses subtle warmth; if you’re in a pinch, ground cinnamon will suffice.
• Vanilla Extract: Pure vanilla extract elevates the flavor profile; imitation will do in emergencies but lacks depth.
• Salt: Just a pinch enhances all the flavors without making the dish taste salty.
• Raisins (optional): Add these little gems for bursts of sweetness; soak them in warm water beforehand to plump them up.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Baked Rice Pudding

Preheat your oven to 350°F (175°C). Grab your trusty baking dish and give it a light spray with nonstick cooking spray to prevent sticking later.

Combine Rice and Liquid: In a saucepan over medium heat, combine your medium-grain rice with whole milk, sugar, and cinnamon stick. Stir occasionally until everything starts bubbling gently.

Add Eggs and Vanilla: Remove the saucepan from heat. In a bowl, whisk together eggs and vanilla extract until combined smoothly. Gradually stir in some of your hot rice mixture to temper the eggs before pouring everything back into the saucepan.

Pour Mixture into Baking Dish: Carefully transfer your creamy concoction into the prepared baking dish. If using raisins, scatter them evenly across the top for those delightful bursts of sweetness.

Bake Until Set: Slide your baking dish into the preheated oven and bake for about 45-50 minutes or until set. When it’s done baking, let it cool slightly so you don’t burn your tongue on that deliciousness!

Serve Warm or Cold: Serve it warm straight from the oven or chill it in the fridge if you prefer it cold. Either way, sprinkle additional cinnamon on top before serving for an extra flair!

This baked rice pudding recipe brings together nostalgia and comfort in every bite. With its creamy texture and tantalizing flavors, you’ll find yourself going back for more—just like I did at that family gathering! Enjoy!

Perfecting the Cooking Process

Start by preheating your oven and cooking the rice until tender before combining it with milk, sugar, and eggs. This sequence ensures everything blends beautifully, preventing any surprises while baking.

Add Your Touch

Feel free to add a dash of cinnamon or vanilla extract for an aromatic twist. You can even toss in dried fruits or nuts to give your baked rice pudding that special personal touch.

Storing & Reheating

Store baked rice pudding in an airtight container in the refrigerator for up to four days. For reheating, pop it in the microwave or oven at low temperatures to maintain its creamy texture without drying out.

A memorable moment was serving this baked rice pudding at my family reunion—everyone raved about it, and I felt like a culinary superstar for a day!

FAQ

Can I use brown rice instead of white rice for baked rice pudding?

Yes, but adjust cooking time as brown rice takes longer to soften.

What type of milk is best for baked rice pudding?

Whole milk creates the creamiest texture; however, you can use almond milk as a dairy-free alternative.

How do I know when my baked rice pudding is done?

It’s ready when the top is golden brown and set but still slightly jiggly in the center.

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Baked Rice Pudding

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Baked rice pudding is a delightful dessert that wraps your taste buds in warmth and nostalgia. With a golden-brown crust and a creamy, custardy center, this dish is infused with the comforting flavors of vanilla and cinnamon. Perfect for any occasion, it transforms ordinary moments into memorable celebrations, whether served warm or chilled.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup medium-grain rice (Arborio or Carnaroli)
• 4 cups whole milk
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cinnamon stick (or 1 tsp ground cinnamon)
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup raisins (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly spray a baking dish with nonstick cooking spray.
2. In a saucepan over medium heat, combine the rice, milk, sugar, and cinnamon stick. Stir until bubbling gently.
3. Remove from heat and whisk the eggs and vanilla in a bowl. Gradually stir in some hot rice mixture to temper the eggs, then return everything to the saucepan.
4. Pour the mixture into the prepared baking dish and sprinkle raisins on top if desired.
5. Bake for 45-50 minutes or until set. Let cool slightly before serving warm or chilled.

Nutrition

• Serving Size: 1/2 cup (120g)
• Calories: 210
• Sugar: 24g
• Sodium: 100mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 80mg

Keywords: You can substitute almond milk for a lighter version. Feel free to add nuts or dried fruits for extra flavor. Store leftovers in an airtight container in the refrigerator for up to four days.