Baked Rice Pudding Recipe
When most people think of rice dishes, they think of main courses. But believe it or not, there are other ways to use rice, including in the form of pudding. This baked rice pudding is your ticket if you want a sweet treat with a rice base that will fill you up and keep you happy. Many believe that this sweet dish originated in China, a country with a very ancient rice history, whereas other historians trace rice pudding back to India. Wherever it was invented, we sure are grateful for it — there's no doubt that rice pudding makes a great breakfast if you add some fresh berries, or it would also be a hit after-dinner treat.
Recipe developer Catherine Brookes of Blue Sky Eating knows a thing or two about sweet dishes, and this is some of her best work. "Rice pudding is the ultimate comfort food. Sweet, creamy and warming! It's great as a dessert or breakfast with fresh fruit or jam," Brookes raves. "This easy baked pudding method is so simple with just 5 minutes of prep, so no stirring over the stove!"
Gather the ingredients for this baked rice pudding
Head to the store and grab just a few ingredients. You will need short-grain white rice, whole milk, evaporated milk, sugar, vanilla extract, cinnamon, and a little pinch of salt.
Preheat the oven and combine the ingredients
Go ahead and preheat your oven to 325 F before you do anything else. Then, grab a baking dish and the butter and lightly grease it to prevent anything from sticking. Next, add the rice, milk, evaporated milk, sugar, vanilla extract, and salt to a large bowl. Give it a few good stirs to combine the ingredients.
Transfer mix into baking dish and add cinnamon
Grab the baking dish that you greased ahead of time and pour in the contents of the bowl. At this time, you can also sprinkle the cinnamon over the top. "Adding a sprinkle of cinnamon over the top of the pudding adds another flavor element. The warm spicy flavor goes so well with the creamy rice," Brookes shares.
Bake the rice pudding
As you can see from the title of this recipe, this rice pudding needs to bake in the oven. Make sure your range has finished preheating, and then pop it in the oven to bake for 1 hour and 30 minutes.
Serve the rice pudding with fresh berries
When the timer goes off, remove the baked rice pudding from the oven and serve to your lucky guests. This is great on its own, but Brookes provides a few additional serving suggestions if you feel like you need to add something else, suggesting the addition of "fresh berries, applesauce, jam/preserve, and banana."
This is so good, you may not have anything left but if you do, be sure to keep it for another meal! "It should keep well in the fridge up to 4 days and you can reheat portions in the microwave," Brookes notes. We hope this sweet treat hits the spot.
- 1 cup short-grain white rice
- 3 cups whole milk
- 1 (14-ounce) can evaporated milk
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- pinch of salt
- ¼ teaspoon cinnamon
- Preheat the oven to 325 F and lightly grease a large baking dish with butter.
- Put the rice, milk, evaporated milk, sugar, vanilla extract, and salt in a large bowl and mix to combine.
- Pour the mixture into your prepared baking dish.
- Sprinkle the cinnamon evenly all over the top and bake for 1 hour 30 minutes.
| Calories per Serving | 488 |
| Total Fat | 13.7 g |
| Saturated Fat | 8.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 47.1 mg |
| Total Carbohydrates | 74.4 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 36.0 g |
| Sodium | 221.5 mg |
| Protein | 15.8 g |
