Description
A creamy, custard-like rice pudding that is easy to make and full of nostalgic comfort. This hands-off oven-baked dessert uses simple pantry staples and results in a rich, sweet treat perfect for any occasion.
Ingredients
Scale
- 1 cup long-grain white rice (uncooked, approx. 185g)
- 4 cups whole milk (960ml)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup raisins (plumped in hot water)
- Optional: 1 tablespoon butter (for dotting top)
- Optional: Cinnamon sugar topping (1 tbsp sugar + 1/2 tsp cinnamon)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray.
- Rinse the long-grain white rice under cold water in a colander until the water runs clear to remove excess starch. Drain well.
- In a large mixing bowl, whisk the eggs until light and frothy.
- Add the milk, sugar, vanilla extract, cinnamon, and salt to the eggs. Whisk vigorously until the sugar is mostly dissolved.
- Add the rinsed rice to the milk mixture and stir well to ensure all grains are submerged. Fold in raisins if using.
- Let the mixture sit for 10-15 minutes to allow the rice to start absorbing liquid.
- Pour the mixture into the prepared baking dish. Dot the top with butter if desired.
- Bake in the center of the oven for 50-60 minutes. The pudding is done when edges are set and slightly golden, and the center has a slight jiggle.
- If the top browns too quickly, loosely tent with aluminum foil after 30 minutes.
- Remove from oven and let cool on a wire rack for at least 20-30 minutes to allow the pudding to set further.
- Serve warm or cold. Stir gently before serving to redistribute creaminess.
Notes
Do not use instant or short-grain rice as they will turn mushy. Patience during the cooling phase is crucial for the correct texture; the pudding continues to thicken as it cools. For best flavor, use fresh ground cinnamon and real vanilla extract. This pudding tastes even better the next day after flavors meld.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the 9x13 dish
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
Keywords: rice pudding, cinnamon rice pudding, comfort food, dessert, easy baking, grandma recipe, custard, oven baked