Do you love rice pudding? I do! It’s one of my favorite desserts. I love the sweet, creamy, and comforting flavor – especially after a savory dinner. Unlike my popular Portuguese Sweet Rice Pudding, which is made on the stovetop, this rice pudding is baked in the oven until it reaches a perfect pudding consistency.
This recipe is easy to make. You just need a few simple ingredients. After trying it for the first time, I think it’s a dessert that you’ll be making often!
How to Make Baked Rice Pudding
Baked rice pudding is made with common pantry staple ingredients like medium-grain rice, cinnamon, sugar, vanilla extract, and milk. It is super inexpensive to whip up and costs just a couple of dollar to make. Check out how easy it is to bake up below –be sure to print this keeper for later!
Gather all your supplies – the beauty of this recipe is that you probably have everything you need to make it at home.
Preheat the oven to 350 degrees F.
Add milk, vanilla, and sugar to a stock pot over medium heat, and simmer until just foamy.
Grease the rice baking dish with butter and a clean paper towel. Add the dry rice, raisins, and cinnamon; set aside.
Pour over the warmed, foamy milk, and stir. Cover dish with aluminum foil. Place in the preheated oven, and bake for 1 hour stirring the rice every 20 minutes.
Remove from oven, uncover, and mix. Add a splash of cream to the rice, and stir before serving.
Serve with whipped cream, and additional cinnamon if desired. Enjoy!
Recipe Swaps & Tips
Pro Tip – Be sure to set an additional timer to ensure this rice pudding is stirred every 20 minutes, and covered in-between baking.
Rice Type – Not all rice is created equally. This recipe is has been formulated for only medium-grain rice which cooks up to a perfect consistency. It is not too starchy, too gummy, or too hard. I would not substitute any other rice for this particular recipe as I cannot guarantee good results.
Add ins – This recipe is made with raisins, but you can leave out the raisins if you do not like them. Additionally, you can use dried cranberries if you wish.
Extract – While this recipe features vanilla extract, you can also use lemon extract to add a vibrant lemon flavor to this pudding. To use lemon extract add 1 teaspoon of vanilla extract and a teaspoon of lemon extract.
Milk – This recipe is made with whole milk, but you can make it dairy-free with vegetable shortening to grease the pan, and almond milk as the liquid.
How to Store
Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. Since rice absorbs liquid quickly, it will be thicker and drier, but you can add a splash of light cream or milk to remoisten before enjoying.
This rice tastes good chilled or warmed until heated throughout. It pairs nicely with whipped cream, topping, or vanilla ice cream for a decadent dessert.
More Rice Pudding Recipes to Try
Creamy Baked Rice Pudding
- 6-quart stockpot
- 4 quart baking dish
- wooden spoon
- Measuring cups & spoons
- Aluminum foil
- 4 cups whole milk
- ¾ tablespoon vanilla extract
- ⅓ cup granulated sugar
- 1 tablespoon butter *to grease the baking dish.
- ¾ cup medium-grain rice *this recipe only works with medium grain for best texture and consistency.
- ¾ cup raisins
- 1 teaspoon cinnamon
- ½ cup light cream
- Preheat the oven to 350°F.
- Add milk, vanilla, and sugar to a stock pot over medium heat, and simmer until just foamy.
- Grease the rice baking dish with butter and a clean paper towel. Add the dry rice, raisins, and cinnamon; set aside.
- Pour over the warmed, foamy milk, and stir. Cover dish with aluminum foil. Place in the preheated oven, and bake for 1 hour stirring the rice every 20 minutes.
- Remove from oven, uncover, and mix. Add a splash of cream to the rice, and stir before serving.
- Serve with whipped cream and additional cinnamon. Enjoy!