| |

Oven Baked Rice Pudding

a soufle dish filled with baked rice pudding topped with brown sugar and cinnamon

Last week I asked our Facebook group to come up with some ideas for what we could do with plain rice. I was wondering how long it would take them to come up with something sweet….. So today I want to share a delicious recipe that’s super easy to make, that you can make while you’re cooking your Sunday roast.

A banner ad for our YouTube channel.
YouTube channel @becstable Hit SUBSCRIBE and stay up to date 🙂

Oven Baked Rice Pudding. It’s not just any dessert, it’s a warm and comforting hug after you’ve had your family meal. I know some out there hate the idea of a rice pudding, but this sweet, creamy pudding might just change your mind.

Why this is a “must try” recipe

Simplicity Meets Deliciousness: This recipe is incredibly easy. You weigh, mix, bake, and voilà – a creamy, dreamy rice pudding with a golden-brown crust that tastes divine.

This is the perfect dessert to make when making a roast. The oven is already on, making it super efficient. You pop it in before you add your roast and it’s ready by the time you have finished your roast meal. The creamy sweetness of the pudding contrasts beautifully with the savoury richness of the roast.

Versatility: Whether it’s a warm, comforting snack or a dessert topped with ice cream, this pudding is versatile. It’s a delight on its own or with some fruit or homemade jam. Or even a spoonful of brown sugar with a touch of cinnamon.

Ingredients Breakdown

  • Short-Grain Rice: The starch in short-grain rice lends a creamy texture to the pudding.
  • Milk and Cream: This combo ensures a rich, velvety base.
  • Vanilla and Nutmeg: These add depth and warmth, elevating the pudding from simple to sublime.
  • Caster Sugar: Fine caster sugar dissolves easily, giving just the right amount of sweetness without overpowering the dish.

Cooking Tips

  1. Oven Temps: Starting at 170°C, then cranking up to 180°C gets you that irresistible golden top.
  2. Baking Paper-Lined Foil Cap: If the top browns too much before the rice is fully cooked, a cap made of baking paper-lined foil can save the day. It shields the top while letting the pudding cook perfectly.

The Step-by-Step Guide

  1. Prep: Preheat your oven and grease your dish with butter.
  2. Combine: Mix milk, cream, rice, vanilla, and sugar in the dish.
  3. Initial Bake: Cover with foil and bake for 1 1/2 to 2½ hours depending on what temperature you’ve got your oven at for your roast.
  4. Final Touch: Remove the foil, add nutmeg (optional), and bake until golden brown.

Serving Suggestions

  • With Ice Cream: Add a scoop of your favourite ice cream for a hot-cold, creamy delight.
  • Fruit or Jam: Fresh fruit or a dollop of homemade jam adds a zesty twist.
  • Sugar: Brown sugar with a pinch of cinnamon gives a caramel flavour.
a soufle dish filled with baked rice pudding topped with brown sugar and cinnamon

Oven Baked Rice Pudding

4.80 from 5 votes

5 stars tells us you love the recipe

becs-table.com.au
Creamy, comforting homemade rice pudding. A perfect blend of tender rice, sweet flavors, and rich texture.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Difficulty Easy
Course Dessert
Cuisine Indian
Servings 6 people
Method Oven baked

Ingredients
  

  • 10 g butter to grease
  • 400 g milk
  • 200 g cream
  • 1 tsp vanilla
  • 100 g short grain rice
  • 1-2 tbsp caster sugar to taste
  • Nutmeg to grate (optional)

Instructions
 

  • Heat the oven to 170°C (or whatever temp your roast is at)
  • Use the butter to grease a shallow 750 ml ovenproof dish, about 4 cm deep. Add the milk, cream, rice, vanilla and sugar to the dish and stir to mix. Cover with foil
  • Bake in the oven for around 1½ hours or until the rice is cooked. *see notes on time
  • Remove the foil and turn the oven setting up to 180ºC. finely grate a light coating of nutmeg over the top of the pudding. Bake for a further 30 minutes, or until the rice is soft and a golden brown skin has formed. Serve on its own, with ice cream, fruit or homemade jam.

Notes

The first recorded recipes for rice pudding are from India.  It’s called Kheer and is then flavoured with saffron, cardamom, cinnamon, pistachios, almonds or dried fruit.
It is important to cover the dish with a lid of some sort. If your oven-safe dish does not have a lid, you can use a foil cap lined with baking paper. This will allow the contents to steam inside without reducing. The rice needs to absorb all the liquid to become soft and delicious.
The cooking time will depend on the oven temperature (if you’re roasting at the same time) and the type of rice you are using. After the rice grains have softened, remove the lid and let the surface brown. It’s an easy and simple process!
When making rice pudding in the oven, you can add a handful of washed sultanas, cranberries or any other desired ingredient. Chopped dates are also a good option.
 

There you have it – a simple yet luxurious Oven-Baked Rice Pudding that’s perfect alongside your slow-cooked roast. It’s easy, efficient, and utterly delicious. Give it a try, and let your taste buds thank you!

Food is not just about sustenance. It’s about experiences, memories, and the simple joy of eating something that makes you smile. This recipe is something similar to what my Nan used to make when I was young. I hope you like it as much as I do. Happy cooking!

14 Comments

    1. Nope, I mean grams. Being an Aussie pastry chef, we tend to weigh everything because it’s consistent. Mls can be slightly out, depending on your measuring cup/jug. During one of my classes at Chisholm, I asked my students to all bring a measuring jug from home and weigh a cup (Aussie 250 ml cup) of water. We weighed them all, and they found discrepancies. When the jugs are made, you hope they’ve made them so the markers are in the right place. Sometimes, they’re out, but weight is weight, and you’re less likely to get it wrong.

      1. No worries Jeanette, if it still worked for you it’s fine. Because of the nature of this recipe being oven baked, it’s a bit more forgiving than say making a sponge cake. 😉

4.80 from 5 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating