This rich and creamy baked rice pudding is soft inside, lightly caramelized on top, and perfect served warm or cold with whipped cream or cinnamon. It’s a comforting dessert made with simple ingredients and big flavor.
Ingredients
For the pudding
2 cups cooked rice (short or medium grain works best)
4 cups whole milk
1 cup heavy cream
3 large eggs
1 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
For the topping (optional but delicious)
½ cup heavy cream (whipped)
Extra cinnamon or nutmeg
1 tablespoon brown sugar (for caramelized top)
Instructions
- Preheat oven to 170°C (340°F). Grease a baking dish with butter.
- In a large bowl, whisk eggs and sugar until smooth.
- Add milk, cream, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix well.
- Stir in the cooked rice until evenly combined.
- Pour mixture into the prepared baking dish.
- Sprinkle brown sugar lightly on top for a golden crust.
- Place baking dish in a larger pan filled halfway with hot water (water bath method).
- Bake for 60 to 75 minutes until the center is set and the top is golden.
- Let cool 20 minutes before cutting.
- Serve with whipped cream and a light sprinkle of cinnamon.
Texture and Flavor
Inside is creamy and custard-like
Top is lightly caramelized
Taste is sweet, milky, and warmly spiced
Nutrition (approx per serving)
Calories: 320
Protein: 8 g
Carbohydrates: 40 g
Fat: 14 g
Calcium: high
Energy: high
Benefits
Provides calcium from milk
Good source of energy
Comforting and filling dessert
Easy to digest
Great way to use leftover rice
Serving Ideas
Serve warm with whipped cream
Add orange zest or lemon zest
Top with raisins or toasted coconut
Serve chilled like cheesecake slices
Conclusion
This baked rice pudding is creamy, comforting, and perfect for family desserts or special occasions. It looks elegant, tastes rich, and uses simple pantry ingredients. One bite gives soft custard texture with sweet cinnamon flavor and a golden top that melts in your mouth.