Description
A creamy, spiced baked rice pudding that brings nostalgic comfort with its tender texture and aromatic vanilla-cinnamon flavor. Perfect for cozy evenings or sweet indulgences.
Ingredients
1 cup short-grain rice (Arborio or medium-grain white rice)
4 cups whole milk (or dairy-free alternative)
3/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (plus extra for dusting)
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (175°C) and grease a 2-quart casserole dish
Rinse rice thoroughly under cold water until water runs clear
In a medium bowl, combine rice, milk, sugar, eggs, vanilla extract, cinnamon, and salt. Stir well to combine
Transfer mixture to prepared dish
Bake for 1 hour 15 minutes, or until top is golden and custard is thickened
Let cool slightly before serving
Dust with additional cinnamon before serving
Notes
Rinsing rice removes excess starch for a creamier texture
Adjust sugar to taste
Dairy-free milk alternatives like coconut or oat milk work well
Can be chilled for up to 2 days
Stir mixture occasionally during baking if custard starts to brown too quickly
- Prep Time: 15
- Cook Time: 75
- Category: Desserts
- Method: Baking
- Cuisine: American / Grandma-style
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg