Here’s a simple, classic baked rice pudding recipe—creamy, comforting, and lightly spiced.
🥣 Ingredients
- 1/2 cup uncooked short-grain or pudding rice
- 2 cups milk (whole milk works best)
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp ground nutmeg or cinnamon (optional)
- 1 egg (for extra richness, optional)
- 2 tbsp butter
- Optional: raisins or sultanas
🔥 Instructions
- Preheat oven to 160°C / 325°F.
- Rinse the rice and place it in a buttered baking dish.
- Add milk, sugar, salt, and stir gently.
- Dot with butter and sprinkle nutmeg or cinnamon on top.
- Bake uncovered for about 1.5 to 2 hours:
- Stir every 30 minutes to keep it creamy.
- The top should turn lightly golden.
- (Optional step for richer pudding)
Beat the egg with vanilla, mix in a little hot pudding, then stir back into the dish and bake another 10–15 minutes. - Let it cool slightly before serving.
🍽️ Tips
- Add raisins halfway through baking so they stay plump.
- For extra creaminess, replace some milk with cream.
- Serve warm or chilled—it thickens as it cools.
If you want, I can give you a quicker stovetop version or a more custard-style version like the British school pudding.