Baked Rice Pudding is rich, creamy, and the perfect simple dessert. Baking the rice pudding produces thick pudding-like rice with a gorgeous thick custard like skin top. The skin is the best part!! Made with short grain Italian Arborio Rice or Pudding Rice the texture is perfect!! 

Baked Rice Pudding

Grams (1/2 Cup/3.5 ounces) Granulated Sugar/Caster Sugar

165 Grams

Teaspoon Pure Vanilla Extract

Teaspoon Ground Cinnamon

(1 1/2 Cups) Evaporated Milk

(1 Cup)Whole Milk

(1 Cup) Heavy Cream/ Double Cream

Tablespoons Butter, diced

In a shallow casserole dish approx 11"x7" 2 inches deep, I used this Le Creuset Au Gratin Dish add everything but the butter, gently mix around for a minute or two so everything is combined. Add chunks of cubed butter on top.

Bake for 2 hours to 2 hours 30 minutes- you want a dark golden skin and all the liquid should be absorbed. Let cool on a wire rack for 20 minutes before serving. Store in fridge. 

I tried my hand at this recipe with additions of raisins. It is scrumptious and comes out beautifully!

Big winner in our house! Made it for the first time and my husband really enjoyed it.

This is how my grandmother made it. Delicious!!!!

Don’t know what I did wrong. I only cooked it for two hours and it was dry, not creamy at all.

YUM...this was delicious!  My mum used to make this all the time when I was a kid and I have recently had a huge craving for baked rice pudding. This did not disappoint.  I don't like it too sweet so this was perfect.  I also add sultanas and pour more evaporated milk over it to eat it once baked.   This was the first time I had made a baked rice pudding and it was for a family gathering for New Years Day...no pressure!!.  The family loved it and the recipe was shared!! Thanks for the recipe...it was FAB :)

I've been trying to find an equivalent to my grandmother's recipe that was lost, this is it! Although I prefer sprinkling cinnamon and a little more sugar on top at 3/4 of cook time rather than mixing cinnamon in. Great recipe, thanks

Great recipe. Taste like my mom's rice pudding. I used plain long grain rice, added sugar as 3/4 cup and added another cup of whole milk and 1/2 cup of water to wash out the evaporated milk can. OMG I will be making it again.

https://content.jwplatform.com/videos/QzJA8NX9.mp4

Baked Rice Pudding is rich, creamy, and the perfect simple dessert. Baking the rice pudding produces thick pudding-like rice with a gorgeous thick custard-like skin top. This is a thick, sliceable rice pudding, not runny at all! The skin is the best part!! Made with short-grain Italian Arborio Rice or Pudding Rice the texture is perfect!!



baked rice pudding

Prep Time: 5 minutes

Cook Time: 2 hours, 30 minutes

Total: 2 hours, 35 minutes

Servings: 4

Author : Elizabeth Waterson I Confessions of a Baking Queen

Ingredients

Instructions

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