For the Pudding Base:
¾ cup (140g) medium or short-grain white rice (Arborio, sushi rice, or even plain medium-grain)*
4 cups (946 ml) whole milk (non-negotiable for richness)
⅔ cup (135g) granulated sugar
¼ teaspoon fine sea salt
1 cinnamon stick
Zest of 1 lemon (a bright, classic note)
2 teaspoons pure vanilla extract
For the Rich Custard:
2 large eggs
½ cup (120ml) heavy cream or additional whole milk
1 teaspoon ground cinnamon
For Serving:
Additional ground cinnamon or nutmeg
A splash of cold cream or milk
*Do not use long-grain or instant rice. The starch from medium/short grain is essential for creaminess.
The Foolproof, Step-by-Step Method to Baked Bliss
Step 1: The Preliminary Simmer (Flavor Infusion)
Preheat oven to 300°F (150°C). Adjust rack to the middle position.
In a medium saucepan, combine rice, milk, sugar, salt, cinnamon stick, and lemon zest. Bring to a simmer over medium heat, stirring frequently.
Once simmering, pour the entire mixture into a deep 2-quart baking dish (like a 9x9 square or a deep pie dish). Remove the cinnamon stick.
Step 2: Prepare the Water Bath & Custard
Place the filled baking dish inside a larger roasting pan. Bring a kettle of water to a boil.
Carefully pour the boiling water into the roasting pan until it comes halfway up the sides of the baking dish. This is the bain-marie.
In a medium bowl, whisk the eggs and heavy cream until completely smooth. Temper the eggs: While whisking constantly, slowly ladle about 1 cup of the hot milk mixture from the baking dish into the egg mixture.
Now, pour the tempered egg mixture back into the baking dish and stir gently with a fork to combine.
Step 3: The Slow, Transformative Bake
Carefully transfer the roasting pan to the preheated oven.
Bake for 1 hour and 15 minutes. Do not stir.
After 75 minutes, remove the entire setup from the oven. The pudding will still be quite wobbly. Sprinkle the surface evenly with 1 teaspoon of ground cinnamon.
Return to the oven and bake for another 30-45 minutes. The pudding is done when the top is golden brown, the edges are set, and the center has a firm jiggle (not a liquid wave).
Step 4: The Crucial Rest & Serve
Remove the baking dish from the water bath and place it on a wire rack. Let it cool to room temperature (about 2 hours). It will thicken significantly as it cools.
Serve at room temperature or chilled, with an extra dusting of cinnamon and a splash of cold cream.
Pro Baker's Secrets for the Ultimate Pudding
The Water Bath is Sacred: It ensures gentle, even heat and prevents the eggs from curdling. Do not skip this step.
Temper, Don't Scramble: Slowly warming the eggs with the hot milk is the only way to incorporate them smoothly.
Embrace the Jiggle: It will look underdone when you take it out. It sets as it cools. Overbaking leads to a rubbery texture.
The Raisin Debate: If you love raisins, soak ½ cup in hot water or rum for 10 minutes, then sprinkle them over the pudding before adding the final cinnamon topping for the last 30 minutes of baking.
Serving, Storing & The Leftover Truth
Serve: This is a dessert that needs no accompaniment, though a simple shortbread cookie is lovely. The contrast of temperatures (cold cream on room-temp pudding) is divine.
Storing: Cover tightly with plastic wrap pressed directly on the surface (to prevent a thicker skin) and refrigerate for up to 4 days. The flavor deepens.
Reheating: Gently re-warm single portions in the microwave with a splash of milk.
Conclusion: A Timeless Ritual of Comfort
Creamy Baked Rice Pudding is a testament to the beauty of slow food. It rewards patience with a texture and flavor that instant versions can only dream of. It’s a dessert that connects you to generations of home cooks who found magic in the simplest of ingredients.
So, heat that milk, prepare your water bath, and let the oven work its quiet magic. You're about to create a classic that will comfort for generations to come.
Now we have to know—are you firmly on Team Raisin or Team No Raisin? Do you cherish the skin or prefer the creamy interior? Share your family's rice pudding traditions in the comments below
