Baked Rice Pudding

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Is there anything more comforting than a bowl of creamy rice pudding on a cold winter's day? This amazingly simple recipe if full of lovely, subtle flavours and is a beautiful creamy texture. Enjoy with your favourite toppings.

Two small duck egg blue bowls with a portion of rice pudding served sitting on a wooden bench

I love Rice Pudding. It reminds me so much of my childhood and is one of my ultimate comfort foods.

I love to serve mine with some fresh pouring cream and either some jam or fruit coulis. For some homemade coulis recipes, check out my recipes for Berry Pavlova and Raspberry Cheesecake. This recipe only serves 4 so if you are cooking for a crowd I would double the recipe, you may have to increase the cooking time.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
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Rice Pudding

Ingredient notes:

The ingredients for rice pudding sitting on a grey bench

Rice: I use short grain rice in this recipe. If you swap that for long grain rice, be mindful that will take less time to cook as it is thinner. I wouldn't recommend brown rice as that takes much longer and more liquid to cook through.
Caster sugar: This is finer than regular white sugar and takes less time to dissolve.
Milk: Feel free to swap regular milk for your favourite plant based milk if you prefer. As there are no eggs in this recipe, using a plant based milk would make it vegan (swap the greasing butter for a plant based oil).

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat oven to 160°C fan bake. Grease a baking dish with butter.

In a large jug whisk together milk, sugar, vanilla, cinnamon and nutmeg. Pour the rice into the baking dish and spread out. Pour over the milk mixture and mix to combine.

Two different dishes filled with the wet and dry ingredients for a rice pudding beside a ovenproof dish sitting on a grey bench

The contents of rice pudding being poured into a oven dish sitting on a grey bench

Bake for 1 hour 30 minutes or until the rice is tender and the top is golden and set. Stir a couple of times during cooking to prevent the rice from sticking to the dish.

A white oven dish with cinnamon in it sitting on a grey bench

A cooked rice pudding sitting on a grey bench in a white oven dish

Remove from the oven and leave to stand for 5 minutes while it cools and thickens further.

Serve the hot rice pudding in small bowls sprinkled with cinnamon, topped with a spoonful of jam and drizzle of cream.

Cooked rice pudding sitting on bench with a portion served sitting next to it on a wooden bench with a soft blue napkin

Recipe FAQs:

What is the best type of rice for rice pudding?

I like short grain (or arborio) rice for this pudding. It swells up and becomes a plump little ball full of flavour. You can also use medium grain or long grain rice if you prefer, these will take less time to cook through than short grain.

Is rice pudding gluten free?

Yes, it is! As always, ensure you check the labels on your spices and essence to make sure they weren't made in a factory that also processes glutinous food.

Storage:

Leftover rice pudding can be stored in an airtight container in the fridge for up to three days. Either eat cold, or reheat in the microwave and serve with your favourite topping.

Did you know that rice pudding can be frozen? As soon as the pudding has cooled to room temperature, place portions into freezer bags. Label and freeze for up to three months.

Top tips:

You can add almost any of your favourite toppings to your rice pudding. From chopped nuts and dried fruit to maple syrup, banana, fruit compote or cream. You do you!

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Rice Pudding

Yield: Serves 4

Prep Time: 25 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 5 minutes

Total Time: 2 hours

This classic pudding is made with creamy rice and warming spices. Perfect for a comforting after dinner treat.

Ingredients

10g butter
3 cups milk, 750ml
3 Tbsp caster sugar
1 tsp vanilla essence
1 tsp cinnamon
½ tsp ground nutmeg
120g short grain rice

To serve

Cinnamon
Berry jam
Cream

Instructions

Preheat oven to 160°C fan bake. Grease a baking dish with butter.
In a large jug whisk together milk, sugar, vanilla, cinnamon and nutmeg. Pour the rice into the baking dish and spread out. Pour over the milk mixture and mix to combine.
Bake for 1 hour 30 minutes or until the rice is tender and the top is golden and set. Stir a couple of times during cooking to prevent the rice from sticking to the dish.
Remove from the oven and leave to stand for 5 minutes while it cools and thickens further.
Serve the hot rice pudding in small bowls sprinkled with cinnamon, topped with a spoonful of jam and drizzle of cream.

Notes

Top with sliced bananas, fruit compote, poached plums or pears. Drizzle over golden or maple syrup. Sprinkle over chocolate chips or chopped nuts.
This recipe is quite rich and makes 4 small portions. Double the recipe if needed.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 111mgCarbohydrates: 32gFiber: 1gSugar: 22gProtein: 8g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya