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Baked Rice Pudding

A comforting and creamy dessert that evokes nostalgia, perfect for family gatherings and chilly evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Comfort Food, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice
  • 4 cups milk Can substitute with plant-based milk like almond or coconut.
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon Plus more for topping.
  • 2 large eggs Can substitute with flaxseed meal for a vegan option.
Optional Toppings
  • to taste raisins For added sweetness and texture.
  • to taste nutmeg A dash for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a pot, combine the Arborio rice and milk. Bring it to a gentle boil over medium heat, stirring occasionally.
  3. In a mixing bowl, whisk together the sugar, salt, vanilla extract, ground cinnamon, and eggs until smooth.
  4. Once your rice mixture has reached a boil, reduce the heat and let it simmer for about 10-15 minutes until the rice is tender and the mixture is slightly thickened.
  5. Slowly incorporate the rice mixture into the egg mixture, stirring constantly to prevent the eggs from scrambling.
  6. Pour the mixture into a greased baking dish. You can also sprinkle some additional cinnamon or raisins on top if desired.
  7. Bake in the preheated oven for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean.
  8. Let the Baked Rice Pudding cool for a few minutes before serving. Enjoy it warm, or refrigerate it for later!

Notes

Ensure to stir consistently while combining mixtures to avoid scrambled eggs. If using leftovers, they can be stored in an airtight container in the refrigerator for up to five days or frozen for three months. Reheat by adding a splash of milk if it feels too thick.