Creamy baked rice pudding

There's something about rice pudding that stops time. My grandmother used to make it on quiet Sunday afternoons, the kitchen filling with the warm smell of cinnamon and milk simmering low and slow. I was maybe eight when she let me stir the pot, and I burned my tongue on a spoonful of the still-bubbling cream. She laughed and handed me a cold spoon instead, and somehow that became our ritual. Now whenever I make it, I get that same feeling of slowing down, of milk transforming plain rice into something that tastes like comfort itself.

I made this for a dinner party once when I was feeling ambitious but also terrified of getting dessert wrong. A friend arrived early and found me nervously checking the oven every five minutes. She sat at the kitchen counter with a glass of wine, talked me through the nervousness, and when we pulled it out of the oven golden and thick, we both did a little celebration dance. That pudding became the thing people texted me about for months afterward.

Ingredients

• Short-grain white rice (120 g / 2/3 cup): Short-grain rice releases more starch as it cooks, which is what makes the pudding creamy and luxurious—don't use long-grain by mistake, it'll stay too separate and stubborn.
• Whole milk (1 liter / 4 cups) and heavy cream (60 ml / 1/4 cup): The combination of both creates the perfect texture; milk alone would be lean and thin, but cream alone would be heavy, so together they're balanced and silky.
• Unsalted butter (40 g / 3 tbsp): This enriches everything and helps the milk coat the rice grains evenly—use good quality butter if you can, you'll taste the difference.
• Granulated sugar (100 g / 1/2 cup): Dissolves completely into the milk and sweetens every grain without grit; start here and taste at the end if you like things less sweet.
• Raisins (80 g / 1/2 cup): They plump up in the hot milk and add little pockets of sweetness—soak them in warm water for five minutes before adding if you want them especially tender.
• Ground cinnamon (1 tsp), pure vanilla extract (1 tsp), and fine salt (1/4 tsp): These three are the quiet backbone that makes rice pudding taste like itself; don't skip the salt, it makes the sweetness sing.
• Ground nutmeg for garnish: A small dusting on top right before serving wakes up your nose and reminds you this isn't just any dessert.

Instructions

Set your stage:

Preheat your oven to 160°C (325°F) and butter a 2-liter baking dish generously so nothing sticks to the bottom where you can't reach it. Have all your ingredients measured and ready because once you start heating the milk, you'll want everything within arm's reach.

Prepare the rice:

Rinse the rice under cold running water, stirring it gently with your fingers until the water runs clear instead of cloudy—this removes excess starch that would make the pudding gluey. The moment the water runs clear, drain it well and set it aside.

Create the creamy base:

In a large saucepan, pour together the milk, cream, sugar, butter, cinnamon, and salt, then turn the heat to medium. Stir occasionally and watch until you see tiny wisps of steam and the sugar has completely dissolved—you want it hot and aromatic but not boiling, which would scald the milk and ruin the flavor.

Bring it together:

Stir in your rinsed rice and raisins, then remove from heat and quickly add the vanilla extract so it doesn't cook off. Stir everything once more so the rice is loosely distributed, not clumped together.

Transfer to the oven:

Pour the entire mixture into your prepared baking dish and give it a gentle stir to spread the rice evenly. Cover tightly with aluminum foil—this traps steam and keeps the pudding from drying out while it bakes.

First bake phase:

Bake covered for 55 minutes, then carefully pull out the dish and give it a gentle stir, scraping the bottom where the rice might be sticking slightly. This helps it cook evenly without any burned bits at the bottom, and it only takes a minute.

Final phase and finish:

Remove the foil and bake for another 15–20 minutes uncovered, watching until the pudding looks thick and creamy on top and the rice grains are completely soft when you taste one. You'll see it pull away slightly from the sides of the dish when it's done.

Rest and serve:

Let it cool for about 10 minutes before serving, which makes it easier to scoop and gives the flavors a moment to settle. Serve it warm with a small dusting of nutmeg, or chill it overnight if you prefer it cold and even more densely creamy.

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There was a moment during a particularly difficult winter when someone I cared about was going through something hard. I made this pudding and brought it over in a small ceramic dish, still warm. It wasn't meant to fix anything, but watching them eat it slowly, breathing in the cinnamon, shoulders relaxing just a little—that's when I understood that rice pudding is actually an act of showing up for someone. It's saying, without words, that you've slowed down enough to make something that takes time.

Why This Recipe Never Fails

The genius of baked rice pudding is that it's almost impossible to ruin once it's in the oven. The low, steady heat works with the milk and rice instead of against them, coaxing out creaminess without any fuss or timing tricks. Unlike stovetop puddings that need constant attention and whisking, this one asks you to forget about it, which is exactly when it becomes its best self.

Variations That Actually Work

If you want to play around, swap the raisins for dried cranberries or apricots—they add a gentle tartness that balances the sweetness beautifully. For something richer and more tropical, replace half the milk with coconut milk and add a tiny pinch of cardamom along with the cinnamon. Some people even stir in a tablespoon of dark rum at the very end, right before serving, which adds a note of mystery without tasting boozy.

Serving and Storage

Warm rice pudding is at its most comforting, and a dollop of whipped cream or a spoonful of stewed apple on the side makes it feel special without any extra work. Leftovers keep perfectly in the refrigerator for up to four days, and honestly, cold rice pudding from the fridge is its own kind of dessert—dense, creamy, and almost custard-like. You can also gently reheat portions in the microwave or on the stovetop with a splash of milk to loosen it back to its original consistency.

• If serving to guests, garnish with nutmeg right before plating so it looks thoughtfully finished.
• Pair it with something acidic like fresh berries or a tart compote to balance the richness if you're serving after a heavy meal.
• This dessert improves after a day or two as the flavors meld, so don't hesitate to make it ahead.

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Making rice pudding is a small act of slowing down. Every time you make it, you're choosing comfort over convenience, and somehow that choice matters more than it should.

Recipe Questions & Answers

→ What type of rice works best for this dish?

Short-grain white rice is ideal because of its high starch content, which helps create the creamy texture.

→ Can I use any milk alternatives?

Yes, substituting half the milk with coconut milk adds richness and a subtle flavor twist.

→ How important is soaking or rinsing the rice before cooking?

Rinsing the rice removes excess starch and prevents clumping, ensuring a smoother final texture.

→ What flavorings enhance this baked dish?

Ground cinnamon, vanilla extract, and optionally nutmeg garnish provide warm, aromatic notes that complement the sweet and creamy base.

→ How can I adjust sweetness levels?

Reducing the sugar quantity allows for a less sweet outcome without compromising the overall creamy richness.

→ Is this suitable for gluten-free diets?

Yes, it uses naturally gluten-free ingredients, but always verify labels if serving those with sensitivities.