There’s a reason rice pudding has simmered in home kitchens for centuries—it’s humble, healing, and deeply comforting. But this baked version takes it further: ultra-creamy, custard-like texture, studded with plump rice, kissed with warm cinnamon and vanilla, and crowned with a delicate golden skin that forms as it bakes.
Unlike stovetop rice pudding, the oven’s gentle, even heat creates a silky, set custard with no stirring required—just mix, pour, and let time work its magic. Serve it warm with a drizzle of honey, cold with a sprinkle of nutmeg, or straight from the fridge with a dollop of whipped cream. It’s pure, nostalgic comfort in every spoonful.
Why You’ll Love This Rice Pudding
Creamy without heavy cream—uses whole milk and eggs for richness
Uses pantry-staple rice—no special ingredients
Baked = hands-off + perfect texture
Ready in under 90 minutes (mostly unattended!)
Naturally sweet, gently spiced, and deeply soothing
Perfect for using up leftover rice—or making dessert from scratch with just a few staples.
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