Baked Rice Pudding Recipe

Zesty orange and warm cinnamon elevate this baked rice pudding to a comforting favorite you’ll always want at the heart of your Sunday family table. It’s delicious with a dollop of strawberry jam, a handful of toasted almonds, extra fresh orange zest, a splash of cold heavy cream; in fact most things.

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Baked Rice Pudding Recipe Ingredients

• 1/2 cup long grain white rice
• 2 cups whole milk
• 1 cup light cream
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated orange zest
• 1/2 teaspoon ground cinnamon
• A pinch of salt

How To Make Baked Rice Pudding Recipe

1. Par-boil the rice: Start by bringing a large pot of water to a rolling boil. Add the long grain white rice and cook for exactly 5 minutes. This brief par-boiling stage softens the outer layer of the grain without fully cooking it. Drain the rice immediately and rinse it under cold running water to stop the cooking process, then set it aside to drain thoroughly.
2. Infuse the dairy: In a medium saucepan, combine the milk, light cream, vanilla extract, orange zest, and cinnamon. Bring the mixture just to a boil over medium heat, stirring frequently to ensure the cinnamon and zest are well distributed. As soon as it reaches a boil, remove it from the heat.
3. Sweeten and rest: Stir the butter and granulated sugar into the hot milk mixture until both have completely dissolved. Allow the dairy mixture to cool for about 15 minutes at room temperature. This resting period allows the orange and vanilla flavors to steep and deepen before they hit the rice.
4. Combine and prep for baking: Preheat your oven to 350°F (175°C). Add the par-boiled rice to the cooled milk mixture and stir gently to combine. Pour the entire mixture into a buttered baking dish (a 1.5-quart dish works perfectly).
5. The slow bake: Cover the dish tightly with aluminum foil to trap the moisture. Slide it into the center of the oven and bake for a total of 1 hour and 15 minutes. Crucially, remove the dish after 45 minutes to give the pudding a good stir; this prevents the rice from settling at the bottom and ensures a uniform, creamy consistency.
6. Serve warm: Once finished, the pudding should be thick and custardy but still have a slight wobble. Remove from the oven and let it stand for 5 to 10 minutes before serving. This allows the rice to finish absorbing the last bit of cream for the perfect texture.

Recipe Tips

• Rice Selection: Long grain white rice is traditional for this bake because it holds its shape well. For a much creamier, stickier result, you could experiment with arborio or short-grain pudding rice.
• Zest it Right: When grating the orange, ensure you only take the bright orange outer layer. The white pith underneath is bitter and can ruin the delicate sweetness of the pudding.
• The “Skin” Secret: If you love the traditional baked “skin” on top of rice pudding, remove the foil for the final 15 minutes of baking and sprinkle a little extra nutmeg or cinnamon on top.
• Rinsing the Rice: Rinsing the rice after par-boiling (Step 1) is essential. It removes excess surface starch, which prevents the pudding from becoming a solid, gummy block.

What To Serve With Baked Rice Pudding Recipe?

This Baked Rice Pudding Recipe is a soft, sweet treat that needs a fruity or crunchy pairing! A Spoonful of Warm Raspberry Compote is the quintessential choice for a classic contrast. For a more indulgent finish, a Drizzle of Maple Syrup adds a lovely deep sweetness that pairs perfectly with the orange zest! A side of Stewed Prunes or a glass of Chilled Dessert Wine pairs wonderfully with the vanilla and cinnamon notes.

How To Store Baked Rice Pudding Recipe

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. The pudding will thicken significantly as it chills.
• Reheat: To regain the creamy texture, reheat individual portions with an extra splash of milk in the microwave for 1 minute or in a small saucepan over low heat.
• Avoid Freezing: Rice pudding does not freeze well; the rice tends to become grainy and the dairy can separate upon thawing.

Baked Rice Pudding Recipe Nutrition Facts

• Calories: 285 kcal (per serving)
• Total Fat: 14 g
• Saturated Fat: 9 g
• Cholesterol: 45 mg
• Sodium: 110 mg
• Total Carbohydrates: 34 g
• Sugar: 16 g
• Protein: 6 g
• Fiber: 0.5 g

Nutrition information is estimated and may vary based on dairy used.

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