Creamy Baked Rice Pudding (Oven Custard Style)
a rich, old-fashioned baked rice pudding with a golden top, creamy center, and a dollop of whipped cream dusted with cinnamon. Here’s the full recipe:
📝 Ingredients
For the pudding:
-
1 cup uncooked short-grain rice (or medium-grain)
-
2 cups water
-
4 cups whole milk (warm)
-
1 cup heavy cream
-
¾–1 cup granulated sugar (adjust to taste)
-
3 large eggs
-
2 teaspoons vanilla extract
-
½ teaspoon salt
-
½ teaspoon ground cinnamon (plus extra for topping)
-
2 tablespoons melted butter
Optional:
-
Zest of ½ orange (for light citrus flavor)
-
½ cup raisins
For topping:
-
Whipped cream
-
Ground cinnamon
👩🍳 Instructions
1️⃣ Cook the Rice
-
In a saucepan, bring 2 cups water to a boil.
-
Add rice, reduce heat to low, cover, and simmer 15 minutes until water is absorbed.
-
Remove from heat and let sit 5 minutes.
2️⃣ Prepare the Custard Mixture
-
Preheat oven to 350°F (175°C).
-
In a large bowl, whisk eggs and sugar until smooth.
-
Add warm milk, heavy cream, vanilla, salt, cinnamon, and melted butter.
-
Stir in cooked rice (and raisins or orange zest if using).
3️⃣ Bake
-
Pour mixture into a greased 9×13-inch baking dish.
-
Place dish in oven.
-
Bake for 45–60 minutes, until:
-
Top is golden brown
-
Center is set but still slightly jiggly
-
Tip: For extra creamy texture, bake the dish inside a larger pan filled with hot water (water bath).
4️⃣ Cool & Serve
-
Let cool at least 20 minutes (it thickens as it rests).
-
Serve warm or chilled.
-
Top with whipped cream and a sprinkle of cinnamon.
🌟 Texture Tips
-
For extra creamy pudding: stir gently once halfway through baking.
-
For firmer slices (like the image): chill 2–3 hours before cutting.
If you’d like, I can also give you:
-
A condensed milk version
-
A stovetop-only version
-
A traditional Pakistani/Indian kheer variation
-
A low-sugar version
Just tell me 😊