Baked Rice Pudding – a delicious recipe with milk, arborio rice, sugar, nutmeg, heavy cream, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees F with rack in center of oven.
2
Butter 4 (6 oz) ramekins.
3
Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
4
Finely grate a little nutmeg over each, then stir to combine.
5
Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form).
6
Cool puddings in ramekins on a rack, about 1 hour.
7
Discard skin from top of puddings, then stir 1 TBSP cream into each.
8
Puddings can be served at room temperature or chilled.
9
If desired, chill puddings, covered, at least 30 minutes.
10
**Note: Rice pudding can be chilled up to 3 days before serving.
221
kcal
Calories
9
g
Fat
29
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups whole milk, 1/3 cup arborio rice, 8 teaspoons sugar, whole nutmeg, and more.
Yes, Baked Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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