27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history

Subscribe Now

Baked Rice Pudding Recipe & Video

Printer Friendly Page

While Rice Pudding can be served year round, I especially like it during the cold winter months as there is something so comforting about a bowl of creamy rice pudding. In the past I always made Rice Pudding on the stovetop (recipe here). But a much simpler way is to bake it in a slow oven. All you do is mix the ingredients together and bake for about two hours, giving it a quick stir every half hour. The result is a pudding with a wonderfully creamy texture. You can serve this Rice Pudding hot, at room temperature, or cold, and I especially like it with lots of whipped cream. 

This Baked Rice Pudding recipe is so versatile. You can use whatever type of rice you like. My favorite is either a long or short grain white rice, but basmati, Arborio, or even jasmine are also good choices  The difference between long and short grain rice is that long grain will produce a pudding that is slightly drier and chewier than one made with a short grain rice. For the milk I like to use cow's milk, whole or reduced fat, but you could use coconut, soy, or a nut milk.

The amount of sugar you add is adjustable, but I like my rice pudding a little sweet, so I normally add between 1/3 to 1/2 cup (65 to 100 grams). For flavorings, you can add ground spices like cinnamon, cardamom, or nutmeg. If I add ground cinnamon, then I also like to add some raisins (golden or dark). And I always stir in some vanilla extract at the end of baking. Of course, there is always the question of whether you like a skin (crust) on the top of your pudding. If you do, then I wouldn't stir the rice pudding in the final half to one hour of baking.

Related Recipes You May Like

Rice Pudding

Butterscotch Pudding

Chocolate Pudding

Tapioca Pudding

Lemon Sponge Pudding

Banana Pudding

Baked Rice Pudding: Preheat your oven to 300 degrees F (150 degrees C). You will need a buttered baking dish that holds at least 6 cups (1.4 liters).

In a saucepan, heat the milk and butter just until bubbles start to appear around the edges.

Pour the milk into your baking dish and then stir in the rice, sugar, and salt. Place in the oven and bake for 30 minutes. Then gently stir the rice pudding. Bake for another 30 minutes. Again, gently stir. Bake for another 30 minutes, then gently stir again. (At this point the rice pudding will have a skin (crust) which may have puffed up. Simply stir the skin back into the rice pudding.) Bake an additional 30 minutes, stirring every 10 minutes, or until the rice is al dente. (The Baked Rice Pudding will be thick but there will still be a lot of liquid which will thicken as it cools.) Stir in the vanilla extract.

If not serving right away, let cool, then cover and refrigerate. It can be stored in the refrigerator for 3 to 5 days. The Rice Pudding can be served hot, warm, or cold. 

Serve with lightly sweetened whipped cream or jam.

Makes about 6 servings.

View comments on this recipe on YouTube

Baked Rice Pudding Recipe:

4 cups (960 ml/grams) milk

1 tablespoon (13 grams) butter

1/3 cup (65 grams) long or short grain white rice

1/3 - 1/2 cup (65 - 100 grams) granulated white sugar, or to taste

1/8 teaspoon salt

1 teaspoon (4 grams) pure vanilla extract

Subscribe Now



New Videos



Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC