Here’s a classic, creamy, old-fashioned oven-baked rice pudding — comforting, simple, and perfect warm or chilled. This version uses uncooked rice and bakes slowly so it gets that rich, custardy texture.
🍚✨ Oven-Baked Rice Pudding
Ingredients
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½ cup uncooked long-grain white rice
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4 cups whole milk (or 3 cups milk + 1 cup cream for extra richness)
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½ cup sugar
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2 tablespoons butter
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1 teaspoon vanilla extract
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½ teaspoon cinnamon (optional)
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¼ teaspoon nutmeg (optional)
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Pinch of salt
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Optional: ½ cup raisins or golden raisins
🥣 Instructions
1. Preheat oven
Heat to 325°F (165°C).
2. Combine ingredients
In a buttered 2–3 quart baking dish, stir together:
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milk
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uncooked rice
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sugar
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butter
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salt
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vanilla
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cinnamon/nutmeg if using
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raisins (optional)
Butter will melt during baking — no need to melt first.
3. Bake
Place the dish in the oven uncovered.
Bake for 1 hour, then remove and stir well (the rice will be settling on the bottom).
Return to oven and continue baking 30–45 minutes, stirring once more if needed.
The pudding is done when:
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the rice is tender
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the mixture is creamy and thickened (it will continue to thicken as it cools)
4. Rest
Let stand 10–15 minutes before serving.
Serve warm with a sprinkle of cinnamon, or chill for a firmer pudding.
⭐ Tips & Variations
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Extra creamy: Add 1 beaten egg during the final 20 minutes (stir it in carefully so it doesn’t scramble).
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Richer texture: Replace 1 cup of milk with evaporated milk or cream.
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Coconut version: Substitute 1 cup coconut milk for some of the dairy.
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Brown sugar twist: Use brown sugar instead of white for a caramel-like flavor.
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British style: Add a pat of butter and a dusting of nutmeg on top before baking—no stirring for a thick “skin.”
If you want, I can give you stovetop rice pudding, custard-top British baked rice pudding, or a no-sugar version!
