Description
This classic baked rice pudding recipe offers a warm, comforting dessert with creamy Arborio rice infused with aromatic spices like cinnamon, cloves, nutmeg, and a hint of vanilla. Creamy whole milk and heavy cream enrich the pudding, which is baked to perfection, resulting in a luscious and cozy treat that’s perfect for any time of year.
Ingredients
Butter
- 2 tbsp salted butter (melted)
Dry Ingredients
- 3/4 cup Arborio rice
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- pinch of nutmeg
- pinch of kosher salt
Wet Ingredients
- 1 tsp pure vanilla extract
- 3 cups whole milk
- 1/2 cup heavy whipping cream
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the pudding.
- Prepare Baking Dish: Pour the melted salted butter into a pie or small casserole dish, spreading it evenly around the sides to prevent sticking and add flavor.
- Combine Dry Ingredients: Add the Arborio rice, granulated sugar, vanilla extract, ground cinnamon, ground cloves, nutmeg, and kosher salt directly into the buttered dish. Mix thoroughly to combine all dry ingredients evenly.
- Add Milk and Cream: Pour in the whole milk and heavy whipping cream over the rice mixture, then carefully stir everything together to incorporate the liquids with the rice and spices.
- Bake the Pudding: Place the baking dish on a sheet pan for stability and transfer it into the preheated oven. Bake for a total of 1 hour and 15 minutes. At the 30-minute mark, remove the dish briefly to give it a good stir and rotate the baking sheet to ensure even cooking.
- Manage the Skin: During the last 45 minutes of baking, a skin will form on top of the pudding. You can choose to stir this skin back in for uniform creaminess or leave it as is for a slight texture contrast.
- Cool and Serve: Once the pudding is cooked through and the rice is tender, take it out of the oven and let it cool for about 10 minutes. Before serving, spoon any remaining liquid over the pudding and enjoy it warm for the best comforting experience.
- Optional Chilling: Alternatively, you can let the pudding reach room temperature, then refrigerate it until chilled if you prefer a cool dessert.
Notes
- Arborio rice is ideal for this recipe due to its high starch content which creates a creamy texture.
- Stirring the pudding midway during baking helps to prevent the rice from sticking and ensures even cooking.
- The skin that forms is natural and can be stirred back in or left for texture preference.
- For a dairy-free version, substitute whole milk and heavy cream with coconut milk or almond milk.
- This pudding can be garnished with fresh fruit, a sprinkle of cinnamon, or a drizzle of honey if desired.
- Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
