Classic Baked Rice Pudding With Caramelized Top

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 10 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 1 hour 55 minutes

Quick Ingredients

• 1/2 cup (100 g) short-grain white rice
• 3 3/4 cups (900 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (100 g) granulated sugar, plus 1–2 tbsp for topping
• 3 tbsp (42 g) unsalted butter (2 tbsp melted + 1 tbsp for topping), plus 1 tsp for greasing
• 1 1/2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg, plus extra for sprinkling
• 1/4 tsp fine sea salt
• 1/3 cup (50 g) raisins or sultanas (optional)

Do This

• 1. Heat oven to 300°F (150°C). Butter a 2-quart (2 L) baking dish.
• 2. Rinse rice. Whisk milk, cream, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt; stir in rice.
• 3. Pour into dish and bake uncovered for 30 minutes. Stir well to loosen any rice from the bottom.
• 4. Bake another 30 minutes, stir again, and (if using) add raisins. Smooth the top.
• 5. Sprinkle 1–2 tbsp sugar over the surface, dot with 1 tbsp butter, dust with extra spice. Bake 35–45 minutes more without stirring until creamy with a golden skin.
• 6. Rest 15–20 minutes; loosen with a splash of warm milk if needed. Serve warm or at room temperature.

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Why You’ll Love This Recipe

• Classic comfort: creamy, softly set rice with a nostalgic baked milk skin on top.
• Hands-off and low-stress: the oven does almost all the work with only two quick stirs.
• Simple ingredients: just rice, milk, sugar, and warm spices you probably already own.
• Perfect anytime: cozy dessert, breakfast, or a make-ahead treat for guests.

Grocery List

• Produce: None required.
• Dairy: Whole milk, heavy cream, unsalted butter.
• Pantry: Short-grain white rice, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, fine sea salt, raisins or sultanas (optional).

Full Ingredients

For the Baked Rice Pudding

• 1/2 cup (100 g) short-grain white rice (pudding rice, Arborio, or similar)
• 3 3/4 cups (900 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (100 g) granulated sugar
• 2 tbsp (28 g) unsalted butter, melted, plus 1 tsp for greasing the dish
• 1 1/2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt

For the Top & Optional Extras

• 1–2 tbsp granulated sugar, for sprinkling on top
• 1 tbsp (14 g) unsalted butter, cut into tiny cubes, for dotting on top
• Pinch extra ground cinnamon or freshly grated nutmeg, for finishing (optional)
• 1/3 cup (50 g) raisins or sultanas (optional)
• Cold milk or pouring cream, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Preheat your oven to 300°F (150°C), conventional (no fan). Position a rack in the middle of the oven so the pudding cooks evenly.

Lightly grease a 2-quart (2 L) shallow baking dish (about 8-inch / 20 cm square, or similar capacity oval or round dish) with 1 teaspoon of butter. Greasing the dish helps prevent the rice from sticking and makes cleanup easier.

Step 2: Rinse the rice and mix the custardy milk base

Place the short-grain rice in a fine-mesh sieve and rinse under cold running water, gently swishing with your fingers, until the water runs mostly clear. This removes excess surface starch so the pudding is creamy rather than gluey. Drain well.

In a large mixing bowl or a jug with a pouring spout, whisk together the whole milk, heavy cream, 1/2 cup sugar, melted 2 tablespoons butter, vanilla extract, ground cinnamon, ground nutmeg, and salt until the sugar is dissolved and the spices are fairly evenly dispersed. They may float on top; that is fine.

Stir the drained rice into the milk mixture, making sure the grains are well separated. If you prefer your raisins very soft and plump, you can stir them in now; otherwise, you will add them later.

Step 3: Combine in the dish and start baking

Pour the rice and milk mixture into the greased baking dish, scraping the bowl so you do not leave any rice behind. Spread the rice out evenly with a spoon so it is distributed across the bottom of the dish.

Carefully transfer the dish to the preheated oven and bake, uncovered, for 30 minutes. At this stage, the mixture will still look very liquid, and most of the rice will have sunk to the bottom.

After 30 minutes, open the oven and, using a heatproof spatula or wooden spoon, gently but thoroughly stir from the very bottom of the dish to loosen any rice that has started to stick. Smooth the top again. This first stir ensures the rice cooks evenly and does not form a solid layer on the bottom.

Step 4: Continue slow baking and stir a second time

Return the dish to the oven and bake for another 30 minutes, still uncovered.

At the 60-minute mark, carefully remove the dish (or pull the rack out) and stir again from the bottom, breaking up any clumps of rice and mixing it through the thickening milk. The mixture should now be noticeably creamier but still quite loose and pourable. Taste a grain of rice: it should be beginning to soften but still a little firm in the center.

If you did not add the raisins earlier and prefer them with more texture, stir them in now. Smooth the top once again so it is as level as possible; this helps the skin form evenly later.

Step 5: Finish baking and create the caramelized top skin

Sprinkle 1–2 tablespoons of sugar evenly over the surface of the pudding. Dot the top with the 1 tablespoon of butter cubes, spacing them out so they melt and baste the surface. If you like a stronger spice flavor, dust lightly with extra cinnamon or freshly grated nutmeg.

Return the pudding to the oven and bake uncovered, without stirring, for a further 35–45 minutes. The pudding is done when:

• The rice is tender all the way through when you taste a grain.
• The mixture is thick and creamy but still slightly wobbly in the center.
• A golden, lightly caramelized skin has formed on top, with some darker speckles from the sugar and spices.

If the top is browning too quickly while the center still seems very loose, tent the dish loosely with foil for the remaining time. Total baking time will typically be about 1 hour 35–45 minutes.

Step 6: Rest, adjust consistency, and serve

Remove the pudding from the oven and place it on a heatproof surface. It will continue to thicken as it cools, so avoid overbaking. Let it rest for at least 15–20 minutes before serving; this allows the starches to set and gives you a beautifully creamy interior with a defined top skin.

If, after resting, the pudding seems a little thicker than you like, gently stir in 2–4 tablespoons of warm milk around the edges, folding it carefully so you keep large sections of the skin intact on top. You are aiming for a spoonable, creamy texture with soft, tender rice.

Spoon into bowls and serve warm or at room temperature. If you enjoy the contrast of temperatures, drizzle a little cold milk or cream around the hot pudding in each bowl, taking care not to drown the lovely caramelized skin.

Pro Tips

• Choose the right rice: Short-grain or medium-grain white rice (like pudding rice or Arborio) gives the creamiest result because it releases more starch. Long-grain rice will be less silky.
• Do not skip the two stirs: Stirring at 30 and 60 minutes prevents the rice from settling and sticking while still letting a beautiful skin form in the final phase.
• Bake until just set: Take the pudding out when it is still a bit wobbly in the center; it will firm up as it cools. Overbaking can make it dry and stodgy.
• Adjust sweetness and spice: Taste the liquid after mixing; if you prefer it sweeter or more spiced, add another tablespoon of sugar or a pinch more cinnamon or nutmeg before baking.
• For extra richness: Replace up to 1 cup (240 ml) of the milk with additional cream, or serve with a generous drizzle of pouring cream at the table.

Variations

• Egg-enriched custard rice pudding: For a firmer, more custardy texture, whisk 2 large eggs in a separate bowl. Warm 1 cup (240 ml) of the milk mixture, then slowly whisk it into the eggs to temper. Stir this back into the main milk mixture before adding the rice, then bake as directed.
• Chai-spiced rice pudding: Replace the cinnamon and nutmeg with 1 1/2 tsp chai spice blend (or a mix of cinnamon, ginger, cardamom, and a tiny pinch of cloves). Serve topped with chopped toasted nuts.
• Coconut and cardamom: Swap 1 cup (240 ml) of the milk for full-fat coconut milk, reduce the sugar slightly (coconut milk is naturally sweeter), and flavor with 1/2 tsp ground cardamom instead of nutmeg. Raisins or chopped dried apricots work well here.

Storage & Make-Ahead

Let the rice pudding cool completely, then cover the dish tightly or transfer to an airtight container. Refrigerate for up to 3–4 days. The pudding will thicken as it chills.

To reheat individual portions, place in a microwave-safe bowl with a splash of milk and warm gently, stirring once or twice, until hot and creamy. On the stovetop, warm over low heat with a little milk, stirring frequently. The original oven-baked skin will soften when reheated, but the flavor will still be wonderful.

For a make-ahead dessert, you can bake the pudding earlier in the day, cool, then rewarm the whole dish covered with foil at 300°F (150°C) for 20–25 minutes, adding a little milk if it seems too thick. If you want a fresh caramelized top, sprinkle a thin layer of sugar over the surface and place under a hot broiler for 1–3 minutes, watching closely.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without optional raisins or extra cream): about 350 calories, 11 g fat, 55 g carbohydrates, 8 g protein, 0.6 g fiber, and 150 mg sodium. These numbers are estimates and will vary based on exact ingredients and portion sizes.