Baked Rice Pudding Recipe
This oven baked Rice Pudding recipe is made with warm spices, sweet raisins and topped with a splash of heavy cream. Comfort food never tasted so good!
Servings: 6 servings
Calories: 214kcal
Ingredients
- 3 cups whole milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup medium-grain white rice uncooked
- ¼ cup raisins
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream
Instructions
- Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
- In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
- Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
- Remove the rice pudding from the oven and top with the heavy cream.
Video
Notes
Oven temperatures can vary. Be sure to keep an eye on your rice pudding during the last 30 minutes especially and remove from the oven if it is beginning to dry out too much.
If your rice pudding has a lot of liquid after the 90 minutes continue to bake until most of the liquid has been absorbed. The final texture of rice pudding should be similar to a cooked oatmeal, creamy and thick but not dry.
Variations. I like the added sweetness and texture of the raisins in this rice pudding but if you don’t like raisins feel free to omit them or replace them with another type of dried fruit. You can dress up the rice pudding with crushed pecans, almonds, or walnuts if you prefer a little crunch. Add the nuts at the end with the heavy cream to keep them crunchy.
Nutrition
Serving: 1serving | Calories: 214kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 59mg | Fiber: 1g | Sugar: 19g
