Baked Rice Pudding Creamy Oven Baked Dessert Recipe for Comfort and Flavor

Baked rice pudding carries a sense of comfort that feels timeless. Warm aromas fill the kitchen while the oven works its quiet magic.

Every spoonful delivers a soft and creamy texture balanced with gentle sweetness. Many people remember rice pudding from childhood kitchens and family gatherings. The baked version adds a richer depth and a custard like finish that stovetop methods cannot match.

Ingredients Needed

Choosing quality ingredients makes a noticeable difference. Whole milk adds richness. Short grain rice creates creaminess. Fresh eggs help form a soft custard texture. Natural flavorings like vanilla and cinnamon bring warmth without overpowering the dish.

Ingredient list with approximate calorie count per serving portion

Ingredient, Quantity, Approximate Calories
Short grain white rice, one half cup uncooked, 360 calories
Whole milk, four cups, 600 calories
Granulated sugar, one half cup, 400 calories
Eggs, two large, 140 calories
Unsalted butter, two tablespoons, 200 calories
Vanilla extract, one teaspoon, 12 calories
Ground cinnamon, one teaspoon, 6 calories
Salt, one pinch, negligible

Calorie values vary based on brands and portion size. These numbers provide a general reference rather than an exact measurement.

Step by Step Cooking Instructions

Begin by preheating the oven to three hundred fifty degrees Fahrenheit. Use a deep baking dish and lightly grease it with butter. Proper preparation prevents sticking and encourages even baking. Set the dish aside while preparing the pudding mixture.

Rinse the rice under cold water until the water runs mostly clear. This step removes excess surface starch. Place the rice in a saucepan with two cups of milk. Cook gently over medium heat. Stir often to prevent scorching. The rice should soften but remain slightly firm. This usually takes about ten minutes.

Remove the saucepan from heat once the rice absorbs much of the milk. Allow it to cool slightly. Cooling prevents the eggs from curdling later. While waiting whisk the eggs with sugar in a large bowl. Whisk until the mixture looks pale and smooth. Add vanilla cinnamon and salt. Mix gently.Looking for something similar? Check out Baked Rice .

Pour the warm rice mixture into the egg mixture slowly. Stir continuously while pouring. This gradual blending keeps the texture silky. Add the remaining milk and melted butter. Stir until everything combines evenly. The mixture should look thin but creamy.

Transfer the mixture into the prepared baking dish. Place the dish into a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the baking dish. This water bath helps regulate heat and prevents cracking.

Carefully slide the pan into the oven. Bake uncovered for about forty five to fifty minutes. The pudding should set around the edges while the center remains slightly soft. A gentle jiggle indicates proper doneness. Remove from oven and let it cool for at least fifteen minutes.

As the pudding rests the texture continues to firm. The top forms a delicate golden layer that adds contrast to the creamy interior. Serve warm or chilled based on preference.

Tips for Customizing the Recipe

Customization makes baked rice pudding exciting. Small changes can transform flavor and texture. Each option allows creativity without complicating the process.

For added richness substitute part of the milk with heavy cream or coconut milk. Coconut milk brings a subtle tropical note that pairs beautifully with cinnamon. Almond milk works for a lighter version though texture becomes slightly thinner.

Sweeteners can vary based on taste. Brown sugar adds caramel depth. Maple syrup brings gentle earthiness. Honey offers floral sweetness. Adjust quantity carefully since liquid sweeteners change consistency.

Spices create personality. Nutmeg adds warmth. Cardamom delivers aromatic brightness. Orange zest lifts the overall flavor and feels refreshing. Use spices sparingly to avoid overpowering the rice.

Texture lovers can stir in raisins dried cranberries or chopped dates before baking. Nuts like toasted almonds or pistachios add crunch when sprinkled on top after baking. Chocolate chips create a dessert like twist suitable for special occasions.

Dietary adjustments remain easy. Use plant based milk and egg substitutes for a dairy free or egg free version. Results vary but still deliver comfort and flavor. Always bake until the center sets properly.

Nutritional Information

Baked rice pudding provides balanced energy. Carbohydrates from rice offer sustained fuel. Milk and eggs contribute protein and calcium. Fats from butter support flavor and satiety.

One average serving contains approximately three hundred fifty to four hundred calories. Protein content ranges around eight to ten grams. Calcium supports bone health. Small amounts of iron and vitamin D appear depending on milk type.

Portion control matters. Smaller servings satisfy cravings while keeping calorie intake reasonable. Pairing with fresh fruit adds fiber and nutrients. Homemade preparation allows control over sugar and fat levels making it more nutritious than store bought desserts.

Serving Suggestions

Presentation enhances enjoyment. Serve warm in shallow bowls with a sprinkle of cinnamon. Add a dollop of whipped cream for indulgence. Fresh berries brighten both flavor and appearance.

Chilled baked rice pudding works well during summer months. Top with sliced peaches or mango for a refreshing contrast. A drizzle of honey or maple syrup adds shine and sweetness.

For gatherings serve individual portions in ramekins. Garnish with mint leaves or toasted nuts. Elegant presentation elevates a humble dessert into a centerpiece worthy dish.

Leftovers store well in the refrigerator for up to three days. Reheat gently with a splash of milk to restore creaminess. Avoid overheating which can dry the pudding.

Frequently Asked Questions

Can baked rice pudding be made ahead of time

Yes baked rice pudding benefits from resting. Preparing it a day ahead allows flavors to deepen. Store covered in the refrigerator and reheat gently before serving.

What type of rice works best

Short grain white rice delivers the creamiest texture. Arborio rice also works well due to its starch content. Long grain rice creates a firmer pudding with less creaminess.

Why use a water bath

The water bath regulates oven heat. It prevents the eggs from cooking too quickly. This method ensures smooth custard texture without cracks.

How do I know when it is fully baked

The edges should look set while the center jiggles slightly. A knife inserted near the center should come out mostly clean. Overbaking leads to dryness.

Can sugar be reduced

Yes sugar can be reduced based on taste. Reducing by one quarter cup usually maintains flavor balance. Sweet toppings can compensate if needed.

Conclusion

Baked rice pudding stands as a reminder that simple ingredients create meaningful comfort. Slow baking encourages patience and rewards it with creamy texture and gentle sweetness. Each bite feels familiar yet special. Home kitchens gain warmth when this dessert fills the air with comforting aroma.