Creamy Baked Rice Pudding

You will love this creamy rice pudding. I am so obsessed with how creamy and flavourful it is. Creamy rice pudding has to be one of the easiest, yummiest desserts ever made. This baked rice pudding is made in one dish – one stir mid-baking is all it takes. So easy, so delicious, and the perfect dessert for any occasion. This serves 4 people.

I like to make it with fragrant jasmine rice – I love the aroma, the soft texture and the great taste it gives the pudding.

Why you'll love this baked rice pudding

• Just 5 simple ingredients: rice, milk, cream, sugar and butter.
• Hands-off – the oven does all the work.
• Thick, creamy and comforting, with a golden skin on top.
• Delicious warm or cold.

Ingredients (serves 4)

• 100 gr (½ cup) of uncooked white jasmine rice (or short-grain pudding rice)
• 150 ml (⅔ cup) double/heavy cream
• 550 ml (2⅓ cups) full fat milk
• 20 gr (1½ tbsp) sugar (this is not too sweet – use more if you like it a little sweeter)
• 20 gr (1½ tbsp) unsalted butter (to butter the dish + add some inside)
• Fresh berries
• Pinch of nutmeg and cinnamon (optional)

Method

1. Preheat the oven to 150°C/300°F. A low oven keeps the pudding creamy and stops the milk from boiling over or catching.
2. Butter the sides of the dish (no need to do the bottom). Then add the rice, cream and milk.
3. Now add the sugar and a pinch of cinnamon and nutmeg, and stir.
4. Add the remaining butter to the dish.
5. Place the dish in the centre of the oven and set the timer for 30 minutes.
6. After 30 minutes, take the dish out of the oven, stir well, and return it to the oven. Set the timer for another hour.
7. Check the rice pudding after an hour – you may have to break the skin to check the rice. Continue to cook for up to another half hour if necessary. It's ready when it has started to thicken (it won't be runny).
8. Remove from the oven and let cool slightly before serving. Spoon into dishes and serve with fresh berries and a dash of cinnamon, if desired.
9. Rice pudding is also delicious served cold. Add some chopped fruit, raisins or coconut.

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Alla's tips

• Don't rinse the rice. The starch is what makes the pudding thick and creamy.
• Use full-fat milk and cream for the richest texture.
• Stir once halfway to break up the rice and stop it sticking.
• Take it out while it's still a little loose – it thickens a lot as it cools.
• Love the skin? Leave it on top. Not a fan? Stir it back in before serving.
• Add vanilla or orange zest for extra flavour.

Storage

Keep covered in the fridge for up to 4 days. Eat it cold, or reheat with a splash of milk to loosen it.

Frequently asked questions

What's the best rice for rice pudding?
Short-grain pudding rice is classic, but fragrant jasmine rice (like in this recipe) gives a lovely aroma and creamy texture. Arborio works too.

Can I make rice pudding on the stove?
Yes. Simmer everything gently, stirring often, for 30–40 minutes until thick and creamy.

Why is my rice pudding too thick?
It cooked a little too long or thickened as it cooled. Stir in a splash of warm milk.

Can I make it dairy-free?
Yes – use coconut milk and oat milk, and a plant-based butter.

Can I use leftover cooked rice?
Yes. Simmer cooked rice with milk, sugar and spices on the stove for 15–20 minutes until creamy.

More comforting desserts to try

• Fried Rice Cheese Balls
• The Best Banana Bread
• Chocolate Mousse Pots
• Classic Apple Pie

Hugs, Alla xox

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