Bake Rice Pudding For A Much Simpler, Quicker Treat

While it can be fun to spend hours baking or cooking elaborate dishes, it's also nice to have plenty of quick and easy recipes ready to go for when you're short on time or simply don't want to put in very much effort to have a homemade treat. One quick and simple go-to recipe we recommend keeping on hand is Tasting Table's baked rice pudding, which was developed by Catherine Brookes.

It actually doesn't get much faster than this baked rice pudding recipe because the prep time is listed as just one minute — and even if it takes you just a little bit longer than that, your prep won't take longer than five minutes — tops. Plus, most of the ingredients on the list are items that are very likely to already be in your kitchen, such as short-grain white rice, vanilla, and cinnamon.

The rice doesn't even need to be cooked ahead of time. It really couldn't be easier.

How to serve, keep, and reheat the baked rice pudding

The baked rice pudding can be enjoyed at any time of the day, but it's especially good in the morning for breakfast or later in the day for dessert post-dinner. If you'd like to upgrade the dish, Brookes recommends topping it with fresh fruit or jam — specifically, berries or bananas, as well as applesauce. If you're having it for dessert, you could even top it with a dollop of whipped cream, as well as sliced almonds or candied pecans, to make it a bit more decadent.

Brookes' recipe makes four servings, so you may find yourself with leftovers. But, if you're baking for a crowd, you could easily double the recipe, with very little extra effort, for a bigger batch. You can keep the leftovers in the fridge for up to four days, but we recommend using an airtight container to preserve as much freshness as possible. To reheat a bowl of rice pudding, all you have to do is pop a portion in the microwave and it's ready to be enjoyed again.