Why You’ll Love This Recipe
- A traditional, comforting dessert with a creamy and slightly caramelized texture
- Simple to make with just a few pantry ingredients
- Baked in the oven, giving it a delicious, golden top and tender rice texture
- A versatile dessert that can be served warm or cold, with a variety of toppings
- Great for meal prep and a perfect dessert for any season
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup short-grain or Arborio rice
- 4 cups whole milk (or dairy-free milk for a vegan version)
- 1/3 cup granulated sugar (or adjust to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for flavor)
- 1 large egg (optional, for added creaminess)
- 2 tablespoons butter (optional, for richness)
- Ground nutmeg or cinnamon for garnish (optional)
Directions
- Preheat your oven to 350°F (175°C).
- Rinse the rice in cold water to remove excess starch.
- In a medium saucepan, bring 2 cups of milk to a boil over medium heat. Add the rinsed rice and reduce the heat to low. Simmer for 10-12 minutes, or until the rice has absorbed most of the milk but is still slightly firm.
- Remove the rice from the heat and set aside.
- In a separate bowl, whisk together the remaining 2 cups of milk, sugar, vanilla extract, salt, and cinnamon (if using). If using an egg, beat the egg separately and gradually add a small amount of the warm milk mixture to temper the egg before whisking it into the full mixture.
- Stir the milk mixture into the partially cooked rice. Add butter for extra richness if desired, and stir until combined.
- Pour the rice pudding mixture into a greased 9×9-inch (or similar) baking dish and smooth the top.
- Bake in the preheated oven for 45–55 minutes, stirring once or twice during the baking process, until the pudding is golden on top and the rice is fully cooked. It should be slightly set but still creamy.
- Remove from the oven and let it cool for a few minutes. It will continue to thicken as it cools.
- Garnish with a sprinkle of ground nutmeg or cinnamon before serving, if desired.
Servings and timing
- Serves 4–6 people
- Prep time: 10 minutes
- Bake time: 45–55 minutes
Variations
- Raisins or dried fruit: Add 1/4 cup of raisins, dried cherries, or dried apricots to the pudding mixture before baking for added sweetness and texture.
- Spices: Experiment with different spices like cardamom, nutmeg, or allspice to add complexity to the flavor.
- Citrus zest: Add a teaspoon of orange or lemon zest for a fresh, citrusy twist.
- Sweeteners: Use maple syrup, honey, or coconut sugar as a natural sweetener instead of white sugar for a richer taste.
- Vegan version: Use coconut milk or almond milk and replace the egg with cornstarch or chia seeds for a vegan-friendly version.
Storage/reheating
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- The rice pudding will continue to thicken as it cools, so you may need to add a bit more milk when reheating to restore the creamy texture.
- Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave in 30-second intervals.
FAQs
Can I use long-grain rice instead of short-grain rice?
Short-grain rice, such as Arborio rice, is ideal for rice pudding because it releases more starch, creating a creamy texture. You can use long-grain rice, but the texture might not be as creamy.
Can I make this rice pudding without eggs?
Yes, the pudding will still turn out delicious without the egg. The egg adds richness and creaminess, but you can omit it or use a dairy-free alternative like cornstarch or chia seeds for thickening.
Can I use brown rice instead of white rice?
Brown rice will work, but it takes longer to cook and will have a chewier texture. You may need to adjust the cooking time and liquid.
Can I make rice pudding ahead of time?
Yes, rice pudding is a great make-ahead dessert. You can prepare it the day before and store it in the refrigerator. Reheat before serving for a comforting treat.
Can I freeze rice pudding?
Rice pudding can be frozen for up to 1–2 months. Make sure to let it cool completely, then store it in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
How do I know when the pudding is done?
The rice pudding is done when it is golden on top and has a custard-like consistency. You can also test by stirring it; it should be creamy and not runny.
Can I add fruit to the pudding?
Yes! You can stir in fresh berries, cooked apples, or pears after baking for an extra fruity layer. You can also top it with fresh fruit when serving.
Conclusion
European Oven Baked Rice Pudding is a timeless dessert that’s creamy, comforting, and wonderfully satisfying. With its golden top and silky texture, this dish is perfect for a cozy night in or as a special treat for family and friends. Its versatility allows you to personalize it with your favorite spices, fruits, or toppings, making it a dessert everyone will enjoy.
PrintEuropean Oven Baked Rice Pudding
European Oven Baked Rice Pudding is a rich, comforting dessert made with tender rice, creamy milk, and a hint of vanilla and cinnamon. Slow-baked for a golden, caramelized top, this classic dessert is perfect for cozy evenings or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Total Time: 55–65 minutes
- Yield: Serves 4–6 people
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
- 1 cup short-grain or Arborio rice
- 4 cups whole milk (or dairy-free milk for a vegan version)
- 1/3 cup granulated sugar (or adjust to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for flavor)
- 1 large egg (optional, for added creaminess)
- 2 tablespoons butter (optional, for richness)
- Ground nutmeg or cinnamon for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
- Rinse the rice in cold water to remove excess starch.
- In a medium saucepan, bring 2 cups of milk to a boil over medium heat. Add the rinsed rice and reduce the heat to low. Simmer for 10-12 minutes, or until the rice has absorbed most of the milk but is still slightly firm.
- Remove the rice from the heat and set aside.
- In a separate bowl, whisk together the remaining 2 cups of milk, sugar, vanilla extract, salt, and cinnamon (if using). If using an egg, beat the egg separately and gradually add a small amount of the warm milk mixture to temper the egg before whisking it into the full mixture.
- Stir the milk mixture into the partially cooked rice. Add butter for extra richness if desired, and stir until combined.
- Pour the rice pudding mixture into a greased 9×9-inch (or similar) baking dish and smooth the top.
- Bake in the preheated oven for 45–55 minutes, stirring once or twice during the baking process, until the pudding is golden on top and the rice is fully cooked. It should be slightly set but still creamy.
- Remove from the oven and let it cool for a few minutes. It will continue to thicken as it cools.
- Garnish with a sprinkle of ground nutmeg or cinnamon before serving, if desired.
Notes
- If using long-grain rice, the texture might not be as creamy, so short-grain rice is preferred.
- To make a vegan version, substitute with plant-based milk and cornstarch or chia seeds for the egg.
- Add dried fruit like raisins, dried apricots, or fresh fruits like berries for a fruity variation.
- For a richer flavor, you can use coconut milk or almond milk in place of regular milk.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
