If cooking rice on the stovetop is a major source of kitchen anxiety for you, consider this Baked Rice Pudding recipe a therapeutic breakthrough. With this easy dessert, 10 minutes of prep time and a low-temp bake will land you perfectly thick and creamy rice pudding!
Naturally gluten-free, yet sinfully decadent with warm notes of cinnamon and orange, this is a dessert everyone at the table can thoroughly enjoy!
Looking for more awesome gluten-free recipes to try? Bookmark our cinnamon-spiced Fried Apples in your internet browser for next time!
HOW TO MAKE BAKED RICE PUDDING
While the majority of the cooking takes place in the oven, this Baked Rice Pudding recipe begins on the stovetop in order to melt down the sugar and get those flavors melding!
However, before you make your way over to the stovetop, preheat the oven to 325°F and have ready a greased 2-quart baking dish.
Then, combine half and half, milk, sugar, salt, cinnamon, cloves, and orange zest (if using) in a large saucepan.
Cinnamon and nutmeg are a classic combination for rice pudding. If you’d prefer a milder take on the spice list, feel free to sub in nutmeg for clove in this recipe.
Turn to medium-high heat and stir occasionally until the mixture reaches a boil. Then, stir in the rice and vanilla extract and remove from the heat.
Pour the stovetop mixture into the prepared baking dish and transfer to the oven to bake for 45 minutes.
If you’re keeping a close eye on things in the oven, you’ll notice the rice clumping together while baking. This is why it is essential to pull the dish from the oven at that 45-minute mark and slowly whisk the mixture to separate the rice. Be careful — the liquid is hot!
This one little step ensures that your rice bakes evenly throughout the entire dish.
Return the rice pudding to the oven and bake for another 45 minutes. Then, allow your Baked Rice Pudding to cool for about 10-15 minutes, then serve, and enjoy!
ABOUT THE PUDDING SKIN
Pudding often forms what is referred to as milk/pudding skin across the top of it. Pudding skin is a thin layer of milk proteins that have dried out due to evaporation. Because of the heat source, this skin takes on a deeply golden color when it comes to Baked Rice Pudding.
Some look forward to those caramelized bubbles on top and some don’t. If you’re part of the latter group, simply stir your rice pudding once it comes out of the oven and watch it disappear.
HOW TO ENJOY BAKED RICE PUDDING
Rice pudding can be enjoyed warm or cold, but my preference most definitely warm. As this Baked Rice Pudding cools, it will thicken up significantly. If you’d like to enjoy it cold, just add in a splash or two of milk and stir until it is thinned to your liking.
ABOUT THE RICE
Rice varieties are classified as short-grain, medium-grain, and long-grain. The shorter the grain, the starchier the rice will be. This is why rice pudding recipes often call for short-grain rice, such as arborio.
However, specialty rice can at times be difficult to acquire which is why this recipe calls for standard, easy-to-find, American long-grain rice!
Because of the elongated cook time and the fat content within this Baked Rice Pudding recipe, you don’t have to worry about a lack of starch. The creaminess will be there — guaranteed.
However, if you already have medium-grain rice on hand, feel free to sub it in!
CAN I USE BROWN RICE?
Brown rice and white rice are not one-in-the-same, and the two do not cook at the same rate. Brown rice typically takes much longer to cook and release starches than white rice. It is for this reason, brown rice is not recommended in this recipe for rice pudding.
CAN I ADD RAISINS?
If you can’t handle the thought of rice pudding without raisins, fret not. Rice and raisins are a match made in heaven for some, and we totally get that.
Here’s how to add raisins to this recipe:
- Bring the milk-sugar mixture to a boil on the stovetop as directed.
- Then, add raisins in along with the rice and vanilla, and proceed with the recipe as directed.
You can use a 1/3 cup of raisins, sultanas (i.e. golden raisins), or even currants for your rice pudding!
6 MORE DESSERT RECIPES YOU’LL LOVE
- Butterscotch Pie
- Banana Bread Pudding
- Layered Banana Pudding Trifle
- Chocolate Chip Pudding Cookies
- Apple Pudding Cake
- Homemade Chocolate Pudding Pie
Extra creamy Baked Rice Pudding with warm notes of cinnamon and orange is an easy dessert that only requires 10 minutes of prep time! Naturally gluten-free, yet sinfully decadent.
- 4 cups half and half
- 1 1/2 cup whole milk
- 1/2 cup granulated sugar
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 scant teaspoon orange zest (optional)
- 2/3 cup long-grain white rice
- 2 teaspoons vanilla extract
Preheat the oven to 325°F and have ready a greased, 2-quart casserole dish.
Add the half and half, milk, sugar, salt, cinnamon, cloves, and zest to a large saucepan and bring to medium-high heat. Stir occasionally, until the mixture comes to a boil. Stir in the rice and vanilla and remove from the heat.
Remove from the heat and carefully pour the saucepan contents into the prepared dish, and bake for 45 minutes.
Carefully remove the dish from the oven, slowly whisk to bake up any clumps (the liquid will be very hot -- do not touch), and return to the oven to bake for an additional 45 minutes more.