Baked Rice Pudding Recipe

White rice: The base of the pudding, providing a tender and slightly chewy texture.

Milk: Adds creaminess and richness to the pudding.

Sugar: Sweetens the pudding, balancing the flavors.

Melted butter: Adds richness and a smooth texture.

Vanilla extract: Enhances the flavor with a warm, aromatic note.

Ground cinnamon: Adds a hint of spice and warmth.

Salt: Balances the sweetness and enhances the overall flavor.

To achieve a perfectly creamy baked rice pudding, make sure to use whole milk instead of skim or low-fat milk. The higher fat content in whole milk contributes to a richer texture and flavor. Additionally, stirring the mixture every 30 minutes is crucial; it helps to evenly distribute the rice and sugar, preventing the pudding from becoming too thick or forming a crust on top.

• uncooked white rice - Substitute with uncooked brown rice: Brown rice adds a nuttier flavor and more fiber, though it may require a longer cooking time.

• uncooked white rice - Substitute with quinoa: Quinoa provides a higher protein content and a slightly different texture, making the pudding more nutritious.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant or vegan.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle coconut flavor, enhancing the overall taste.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile, though it may alter the texture slightly.

• sugar - Substitute with maple syrup: Maple syrup offers a unique flavor and is a natural sweetener, making it a healthier alternative to refined sugar.

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor and maintains the creamy texture.

• melted butter - Substitute with margarine: Margarine is a plant-based alternative that works well for those avoiding dairy products.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, adding a nutty undertone to the pudding.

• vanilla extract - Substitute with maple extract: Maple extract offers a unique and rich flavor, enhancing the overall taste of the pudding.

• ground cinnamon - Substitute with ground nutmeg: Nutmeg adds a warm, slightly sweet flavor that complements the other ingredients well.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt provides a more natural and slightly different mineral flavor, enhancing the overall taste.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and a purer flavor, making it a good alternative for seasoning.

• Allow the baked rice pudding to cool completely at room temperature. This helps prevent condensation, which can make the pudding watery.

• Transfer the pudding to an airtight container. If you don't have one, you can use a baking dish covered tightly with plastic wrap or aluminum foil.

• Store the container in the refrigerator. The rice pudding will stay fresh for up to 5 days. Make sure to label the container with the date to keep track of its freshness.

• For freezing, portion the rice pudding into individual servings. This makes it easier to thaw and reheat only what you need.

• Use freezer-safe containers or heavy-duty freezer bags for storing the portions. Remove as much air as possible from the bags to prevent freezer burn.

• Label each container or bag with the date and contents. This helps you identify the pudding and ensures you use it within 2-3 months for the best quality.

• When ready to enjoy, thaw the rice pudding in the refrigerator overnight. This slow thawing process helps maintain its creamy texture.

• Reheat the thawed pudding in a saucepan over low heat, stirring occasionally. You can also use the microwave, heating in short intervals and stirring in between to ensure even warming.

• If the pudding seems too thick after reheating, add a splash of milk or cream to restore its creamy consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the baked rice pudding to an oven-safe dish if it’s not already in one.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Heat for about 15-20 minutes, or until the pudding is warmed through.
  5. Stir halfway through to ensure even heating.

• Microwave Method:

  1. Place a portion of the baked rice pudding in a microwave-safe bowl.
  2. Add a splash of milk to keep it moist.
  3. Cover the bowl with a microwave-safe lid or plastic wrap (leave a small vent for steam to escape).
  4. Heat on medium power for 1-2 minutes, stirring halfway through.
  5. Continue heating in 30-second intervals until the pudding is hot.

• Stovetop Method:

  1. Place the baked rice pudding in a saucepan.
  2. Add a little milk or cream to prevent sticking and to help rehydrate the pudding.
  3. Warm over low heat, stirring frequently, until the pudding is heated through.
  4. Be patient and avoid high heat to prevent burning.

• Double Boiler Method:

  1. Set up a double boiler by placing a heatproof bowl over a pot of simmering water.
  2. Transfer the baked rice pudding to the bowl.
  3. Stir occasionally, allowing the gentle steam to warm the pudding evenly.
  4. This method is great for maintaining the creamy texture without risking overcooking.

• Oven: Used to bake the rice pudding at a consistent temperature of 325°F (165°C).

• Mixing bowl: Used to combine the rice, milk, sugar, melted butter, vanilla extract, cinnamon, and salt.

• Baking dish: The container in which the rice pudding mixture is poured and baked.

• Measuring cups: Used to measure the precise amounts of rice, milk, and sugar.

• Measuring spoons: Used to measure the exact amounts of melted butter, vanilla extract, cinnamon, and salt.

• Wooden spoon: Used to stir the mixture in the baking dish every 30 minutes during baking.

• Pot: Optional, if you prefer to pre-cook the rice slightly before mixing it with other ingredients.

• Whisk: Used to ensure all ingredients are thoroughly mixed together.

• Cooling rack: Used to let the baked rice pudding cool slightly before serving.

Use pre-cooked rice: Save time by using pre-cooked rice instead of uncooked. This reduces the baking time significantly.

Microwave the milk: Warm the milk in the microwave before mixing. This helps the rice cook faster in the oven.

Combine ingredients in advance: Mix all the ingredients the night before and store in the fridge. This way, you can just pour and bake the next day.

Use a larger baking dish: A larger baking dish allows the mixture to spread out more, which can reduce cooking time.