Baked Rice Pudding Recipe

French

A creamy baked rice pudding with subtle hints of vanilla or orange blossom, soft, nostalgic, and comforting. A simple homemade dessert perfect for any season or moment.

Baked Rice Pudding: A Creamy, Comforting and Effortless Dessert

Baked rice pudding is one of those timeless, comforting desserts that bring everyone together. It’s simple, satisfying, and perfect for sharing with family.

At our house, it’s often the treat of choice on a lazy Sunday afternoon, especially when it’s infused with the warm aroma of vanilla or orange blossom.

My kids always ask for it with raisins, though I don’t add them too often… let’s just say it keeps the peace at home!

What I love most about this baked version is how hands-off it is. No standing over the stove stirring, just give it a quick stir halfway through baking, and that’s it.

A little tip from me: remove the foil towards the end to let the top turn beautifully golden and caramelized.

Also, be sure to use a large baking dish placed on a tray, it saves you from messy oven clean-ups if things bubble over. Trust me, you’ll thank yourself later!

Ingredients for a Creamy Oven-Baked Rice Pudding

• 100 g (½ cup) Arborio or pudding rice : Rich in starch, Arborio rice creates that signature creamy texture. No rinsing needed, keep the starch!
• 70 g (⅓ cup) cane sugar : Lightly caramel-flavored and less refined, cane sugar adds depth without overpowering the pudding.
• 1 tsp ground cinnamon : Adds warm, comforting notes. Feel free to swap or pair with vanilla or nutmeg.
• ⅛ tsp salt : Just a pinch to balance sweetness and enhance all the flavors.
• 750 ml (3 cups) whole milk : Whole milk is essential for that silky, creamy consistency. Avoid low-fat for best results.
• 250 ml (1 cup) heavy cream : This is what makes it extra luscious. Substitute with evaporated milk or plant-based cream if needed.
• 80 g (½ cup) raisins : Optional but delicious. Taste them first, some are sweeter or more tart. Adjust quantity accordingly.

How to Make Creamy Baked Rice Pudding : Step-by-Step

Even beginners (or kids!) can pull this off, no pot-stirring, no fuss.

• Preheat your oven to 180°C (350°F), fan setting. Ensures even and gentle cooking throughout the dish.
• Don’t rinse the rice. Skipping this step preserves the starch, which thickens the pudding naturally.
• In a large mixing bowl, combine the rice, sugar, cinnamon, and salt.
• In a separate bowl, whisk together the milk and heavy cream until smooth. Helps distribute evenly over the rice mixture.
• Pour the liquid into the dry mixture and stir in the raisins. Taste raisins first, if overly sweet, reduce the quantity slightly.
• Transfer everything into a large baking dish. Leave at least 2 cm (1 inch) of space at the top to prevent bubbling over.
• Cover with aluminum foil and bake for 1 hour (or longer, depending on your oven). 
• Halfway through, stir gently with a wooden spoon. The rice should start absorbing the liquid and swell beautifully.
• For a golden top, uncover during the last 20 minutes of baking. This allows a lovely caramelized layer to form, don’t skip it!
• Let cool to room temperature before refrigerating. Chilling makes it even creamier and more flavorful.

Tips for Perfectly Baked Rice Pudding

• What texture should you aim for? Soft, tender rice in a creamy, rich custard, not too runny, and not overly thick or dry.
• How to keep it from drying out: Use a deep baking dish, cover with foil for most of the cooking time, and make sure there’s enough liquid in the mixture.
• How to adjust baking time depending on your oven: Start checking around 50 minutes. Taste a spoonful, the rice should be plump and tender. Add extra time if needed, especially in slower ovens.
• How to prevent bubbling over in the oven: Use a large baking dish and leave at least 2 cm (about 1 inch) of space at the top, the mixture rises during baking.
• Bonus tip: place a tray under your baking dish: This protects your oven in case of any accidental spills, especially helpful if your oven runs hot.
• How to get a beautifully golden top: Remove the foil during the last 20 minutes of baking so the surface can caramelize gently.
• Want even more color and texture? Lightly sprinkle sugar on top before baking uncovered for a golden, slightly crisp finish.

Frequently Asked Questions (FAQ)

• Can I make baked rice pudding ahead of time? Absolutely! It keeps well in the fridge for 3-4 days and tastes even better the next day.
• Which rice is best for this recipe? Arborio or any short-grain rice is ideal. It releases enough starch to make the pudding creamy.
• What’s the difference between stovetop and baked rice pudding? Oven baking requires no constant stirring and results in a firmer, more custard-like texture.
• Can I freeze rice pudding? Not recommended, freezing alters the texture, making it grainy when thawed.
• Should I soak the raisins first? Optional. Soaking in warm water or tea for 10 minutes makes them extra plump.
• Can I replace the heavy cream? Yes! Use evaporated milk, coconut cream, or plant-based alternatives.
• Other flavor ideas? Try orange zest, cardamom, nutmeg, or a splash of rose or orange blossom water.
• Can I use plant-based milk? Yes, but go for richer varieties like oat, almond, or coconut to retain creaminess.

Other desserts to try

• mini lemon curd and blackberry tartlets
• Perfect vanilla creme brulee recipe
• Alcohol-Free Tiramisu