½ cup (100g) uncooked short- or medium-grain white rice (like Arborio, sushi rice, or long-grain)
2 cups (480ml) whole milk, plus more if needed
2 cups (480ml) half-and-half or whole milk + ½ cup heavy cream
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 tbsp pure vanilla extract
1½ tsp ground cinnamon, plus extra for topping
¼ tsp fine sea salt
Optional: Zest of 1 orange or lemon (brightens the richness)
💡 Pro Tips:
Don’t use instant rice—it turns mushy.
Short-grain rice = creamier; long-grain = more distinct grains.
Temper the eggs—prevents scrambling (see instructions!).
Step-by-Step Instructions (Silky, Set, Foolproof)
1. Preheat & Prep
Preheat oven to 325°F (165°C).
Butter a 2-quart baking dish (8×8-inch or 9-inch pie dish).
2. Cook the Rice (Optional but Recommended)
In a small saucepan, combine ½ cup rice + 1 cup water.
Bring to a boil, then simmer 10–12 minutes until just tender (not fully cooked). Drain.
Skip this step if using leftover cooked rice (use 1½ cups).
3. Warm the Dairy
In a saucepan, heat milk, half-and-half, and ½ tsp cinnamon over medium until steaming (do not boil). Remove from heat.
4. Temper the Eggs
In a bowl, whisk eggs, sugar, salt, and vanilla.
Slowly drizzle ½ cup of warm milk mixture into eggs, whisking constantly.
Pour egg mixture back into the saucepan with remaining milk. Stir gently.
5. Assemble & Bake
Stir in partially cooked rice (or leftover rice).
Pour into prepared baking dish. Sprinkle top with remaining 1 tsp cinnamon.
Place dish in a larger roasting pan. Fill roasting pan with 1 inch of hot water (water bath = even cooking, no cracks).
Bake 60–75 minutes, until edges are set and center jiggles slightly.
Cool 15 minutes, then refrigerate or serve warm.
Serving Suggestions
🍯 Classic: Warm with a drizzle of honey or maple syrup
🥥 Cozy twist: Sprinkle with toasted coconut or chopped pecans
🍊 Bright finish: With candied citrus peel or fresh berries
🧊 Chilled: With a dusting of cinnamon and a dollop of whipped cream
Make-Ahead & Storage Tips
Best served day-of, but keeps beautifully:
Fridge: Up to 4 days (pudding thickens as it chills—stir in a splash of milk to loosen).
Freeze? Not ideal—dairy can separate when thawed.
Frequently Asked Questions
Q: Can I use cooked rice?
A: Yes! Use 1½ cups cooked rice. Reduce milk by ¼ cup to avoid thin pudding.
Q: No half-and-half?
A: Use 3½ cups whole milk—pudding will be lighter but still delicious.
Q: Gluten-free?
A: Yes—rice pudding is naturally gluten-free (check vanilla for additives).
Q: Can I make it dairy-free?
A: Try coconut milk + almond milk, but texture will be less custardy.
A Pudding Full of Quiet Care
This Creamy Baked Rice Pudding isn’t flashy—but it doesn’t need to be. It’s what you make when someone’s under the weather, when you need a simple sweetness, or when you want to feed your soul as much as your stomach.
So measure that rice, warm that milk, and bake with patience. Because sometimes, the best desserts aren’t complicated—they’re slow, steady, and made with love.
“Comfort isn’t loud—it’s a spoonful of cinnamon, warmth, and time.” 🥄✨ cinnamon stick illustration
