Quick Description
This Creamy Baked Rice Pudding is rich, fluffy, and lightly golden on top with a soft, custard-like center. Made with cooked rice, milk, eggs, and gentle spices, it’s the kind of dessert that feels warm, nostalgic, and deeply comforting — perfect served warm or chilled with a dollop of cream.
Servings & Timing
- Prep Time: 10 minutes
- Bake Time: 40–45 minutes
- Total Time: ~55 minutes
- Servings: 6–8 squares
Ingredients List
- 2 cups cooked white rice (short or medium grain works best)
- 3 cups milk (whole milk preferred for creaminess)
- 3 large eggs
- ¾ cup sugar
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- Pinch of salt
For Serving (Optional):
- Whipped cream or Greek yogurt
- Extra cinnamon or nutmeg
Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 180°C / 350°F
- Lightly grease an 8×8 inch baking dish
2. Mix the Custard
- In a large bowl, whisk together:
- Eggs
- Sugar
- Milk
- Melted butter
- Vanilla
- Cinnamon
- Nutmeg
- Salt
3. Add the Rice
- Fold the cooked rice into the custard mixture
- Stir gently until evenly combined
4. Bake
- Pour mixture into prepared baking dish
- Bake uncovered for 40–45 minutes
- Top should be lightly golden and center softly set
5. Rest & Serve
- Let cool for 10–15 minutes
- Slice into squares
- Top with whipped cream or yogurt and a sprinkle of cinnamon
Texture Notes
- Inside stays soft, airy, and custardy
- Top forms a light caramelized layer
- Not dry — spoonable and creamy like the image
Tips & Variations
- Add orange zest or lemon zest for brightness
- Stir in raisins or chopped dates before baking
- Swap sugar for honey or maple syrup
- Use coconut milk for a richer version
Storage
- Refrigerate up to 3 days
- Tastes amazing cold or gently reheated
Why This Recipe Works
- Eggs create a soft custard
- Rice adds body without heaviness
- Baking gives structure while keeping it creamy
- Simple pantry ingredients, zero stress
