Classic creamy baked rice pudding (Printable Version)

A comforting dessert of creamy baked rice infused with cinnamon and sweet raisins, slow-cooked to perfection.

# What You'll Need:

→ Grains

01 - 2/3 cup short-grain white rice

→ Dairy

02 - 4 cups whole milk
03 - 1/4 cup heavy cream
04 - 3 tablespoons unsalted butter

→ Sweeteners

05 - 1/2 cup granulated sugar

→ Fruit

06 - 1/2 cup raisins

→ Spices & Flavorings

07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon pure vanilla extract
09 - 1/4 teaspoon fine salt

→ Optional Topping

10 - Ground nutmeg for garnish

# How To Make:

01 - Preheat oven to 325°F. Lightly butter a 2-quart baking dish.
02 - Rinse rice under cold water until water runs clear, then drain thoroughly.
03 - In a large saucepan, combine milk, cream, sugar, butter, cinnamon, and salt. Heat over medium, stirring until sugar dissolves and mixture is steaming but not boiling.
04 - Stir in rinsed rice and raisins. Remove from heat and add vanilla extract.
05 - Pour mixture into prepared dish and stir to evenly distribute rice and raisins.
06 - Cover dish tightly with foil and bake for 55 minutes, stirring gently halfway through.
07 - Remove foil and bake for an additional 15–20 minutes until pudding thickens and rice is tender.
08 - Let cool for 10 minutes. Serve warm or chilled, garnished with ground nutmeg if desired.

# Helpful Hints:

01 -
  • It tastes like someone who loves you spent hours in the kitchen, even though it mostly cooks itself.
  • The texture becomes impossibly creamy without any fussy technique—just patience and milk.
  • It works equally well for sneaking dessert on a Tuesday or impressing people at dinner.
02 -
  • Stirring halfway through isn't optional—it prevents the rice from settling and creating a starchy layer at the bottom while the top remains loose.
  • The pudding will look looser than you expect when it comes from the oven; trust that it continues to set as it cools, and you'll have the perfect texture.
  • If your pudding breaks or becomes grainy during cooking, you've likely let it boil; gentle heat and patience are non-negotiable for this dessert.
03 -
  • Always use fresh ground cinnamon from a tin you've opened within the last few months; old spices taste hollow and bitter.
  • If you forget to stir halfway through and it develops an uneven texture, blend the pudding briefly with an immersion blender to smooth out the graininess without losing the creamy character.
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