Introduction
Creamy Baked Rice Pudding with Cinnamon is a timeless dessert that blends simplicity with indulgence.
This classic recipe, featuring tender rice baked in a velvety mixture of milk, sugar, and fragrant cinnamon, is a comforting treat for any occasion. Whether served warm on a chilly evening or chilled as a refreshing summer delight, this dessert never fails to satisfy.
Perfect for family gatherings, holidays, or as an everyday sweet, it’s versatile and easy to customize with your favorite toppings like raisins, nuts, or a drizzle of caramel. A nostalgic dish that brings warmth and happiness with every bite!
Ingredients
For the Pudding:
1 cup uncooked white rice (preferably short-grain or medium-grain for creaminess)
4 cups whole milk (or a mix of milk and cream for extra richness)
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
2 tablespoons unsalted butter
Optional Toppings:
Ground cinnamon for garnish
Raisins, toasted nuts, or fresh berries
A drizzle of honey or caramel sauce.
Instructions
Step 1: Cook the Rice
Rinse the rice under cold water to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover and cook until the water is absorbed and the rice is tender, about 15–20 minutes.
Step 2: Prepare the Pudding Base
Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish or casserole with butter.
In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla extract, and cinnamon. Add the cooked rice and stir until well combined.
Step 3: Bake the Pudding
Pour the rice mixture into the prepared baking dish. Dot the surface with small pieces of butter.
Bake in the preheated oven for 30–40 minutes, or until the top is golden and the pudding is set but still slightly jiggly in the center.
Step 4: Cool and Garnish
Remove the pudding from the oven and let it cool for 10–15 minutes.
Sprinkle with additional cinnamon or your favorite toppings before serving.
Variations and Tips for Creamy Baked Rice Pudding with Cinnamon
Variations
Dairy-Free Option: Replace whole milk with almond milk, coconut milk, or oat milk for a lactose-free version.
Spices: Add nutmeg, cardamom, or cloves for a unique flavor twist.
Fruity Additions: Stir in raisins, dried cranberries, chopped dates, or diced fresh apples before baking for added sweetness and texture.
Nutty Crunch: Sprinkle toasted almonds, pecans, or walnuts on top for a delightful crunch.
Chocolate Lovers: Add a handful of chocolate chips or a swirl of Nutella into the pudding before baking.
Citrus Zest: Grate some orange or lemon zest into the milk mixture for a fresh, zesty note.
Vegan Adaptation: Use plant-based milk, substitute eggs with a flaxseed or chia egg, and use vegan butter.
Caramel Delight: Drizzle caramel sauce over the pudding before serving for an extra indulgent treat.
Tips
Rice Choice: Use short-grain or medium-grain rice for the creamiest texture as they release more starch during cooking. Arborio rice is an excellent option.
Don’t Overbake: Bake just until the center is set but still slightly jiggly. Overbaking can lead to a dry pudding.
Mix Evenly: Stir the milk mixture well before adding the cooked rice to ensure even flavor distribution.
Layer Flavors: Sprinkle a little cinnamon or sugar on top before baking to create a caramelized crust.
Make It Ahead: The pudding can be prepared a day in advance. Reheat gently in the oven or microwave with a splash of milk to restore creaminess.
Serving Suggestions: Serve warm for a cozy dessert or chilled for a refreshing treat on hot days.
Customize Sweetness: Adjust the sugar to taste, depending on the sweetness of your toppings or personal preference.
This versatile recipe allows you to get creative while preserving the comforting essence of a classic rice pudding.
How to Store Creamy Baked Rice Pudding with Cinnamon
Refrigeration:
Allow the rice pudding to cool completely at room temperature after baking.
Transfer it to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
Store in the refrigerator for up to 4–5 days.
Freezing:
For longer storage, portion the pudding into freezer-safe containers or zip-top bags.
Label the container with the date and freeze for up to 2 months.
To thaw, transfer the pudding to the refrigerator overnight.
Reheating:
For a warm serving, reheat individual portions in the microwave for 30–60 seconds, adding a splash of milk to restore creaminess.
To reheat a larger portion, use an oven set to 325°F (160°C) for about 10–15 minutes, covering it with foil to prevent drying.
Tips for Storing and Reheating
Avoid Overheating: Excessive reheating can dry out the pudding or cause it to become rubbery.
Add Moisture: When reheating, always add a bit of milk or cream to maintain the creamy texture.
Single Portions: Store in smaller containers to make reheating quick and convenient.
Proper storage ensures that your rice pudding stays fresh and delicious, whether enjoyed as a quick snack or a cozy dessert later on!