WANT TO SAVE THIS RECIPE ?

Creamy Baked Rice Pudding with Cinnamon — A Comforting Classic That Feels Like Home

Some desserts don’t just satisfy a sweet tooth — they wrap you in warmth. This Creamy Baked Rice Pudding with Cinnamon is one of those timeless comfort foods that instantly slows life down. The kind you enjoy quietly, spoon by spoon, while the house smells like warm milk, sugar, and spice.

Baked low and slow, this pudding transforms simple pantry ingredients into a silky, custard-like dessert with tender rice and gentle notes of cinnamon and nutmeg. Whether you serve it warm on a chilly evening or chilled straight from the fridge the next day, it delivers that old-fashioned, cozy feeling we all crave from classic comfort food desserts.

Why You’ll Love This Recipe

• Ultra-creamy texture thanks to the slow baked custard method
• Simple pantry ingredients you likely already have on hand
• Warm cinnamon flavor that feels cozy and nostalgic
• Make-ahead friendly for holidays, gatherings, or stress-free desserts
• Comfort food classic that works year-round, warm or cold

Ingredients

For the Rice Pudding

• 1 cup uncooked white rice (medium or short-grain preferred)
• 4 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon (plus extra for garnish)
• ¼ teaspoon salt
• ½ teaspoon ground nutmeg (optional)
• ½ cup raisins (optional but traditional)
• 2 tablespoons unsalted butter, melted

Equipment Needed

• Medium saucepan
• Large mixing bowl
• Whisk
• 2-quart baking dish
• Large roasting pan (for water bath)
• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 325°F (165°C). Lightly grease a 2-quart baking dish and set aside.

2. Cook the Rice

Cook the rice according to package instructions until tender. Drain if necessary and allow it to cool slightly.

3. Make the Custard

In a large mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg (if using), and salt until smooth and well combined.

4. Combine Everything

Stir the cooked rice, melted butter, and raisins (if using) into the custard mixture until evenly distributed.

5. Set Up the Water Bath

Pour the mixture into the prepared baking dish. Place it inside a larger roasting pan and carefully pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish.

6. Bake

Bake uncovered for 50–60 minutes, or until the pudding is set and lightly golden on top. A knife inserted near the center should come out mostly clean.

7. Cool and Serve

Remove from the water bath and allow to cool slightly. Serve warm, or refrigerate for several hours to enjoy chilled.

Pro Tips for the Best Rice Pudding

• Use short or medium-grain rice for maximum creaminess
• Never skip the water bath — it prevents curdling and ensures a smooth custard
• Don’t overbake — the pudding will firm up as it cools
• Stir the mixture well before baking to evenly distribute the rice
• Let it rest for at least 15 minutes before serving

Variations & Substitutions

• Dairy-Free: Use full-fat coconut milk and almond milk
• Extra Spice: Add cardamom or clove for deeper warmth
• No Raisins: Replace with dried cranberries or chopped dates
• Less Sugar: Reduce sugar to ½ cup for a lighter sweetness
• Protein Boost: Stir in a spoonful of Greek yogurt before serving

Serving, Pairing & Storage

How to Serve

• Serve warm with a sprinkle of cinnamon
• Chill and enjoy cold for a refreshing dessert
• Add whipped cream or vanilla ice cream for indulgence

Pairing Ideas

• Coffee or espresso
• Spiced chai or herbal tea
• Fresh berries on the side

Storage

• Refrigerate covered for up to 4 days
• The texture thickens beautifully overnight

Freezing

• Freeze in airtight containers for up to 2 months
• Thaw overnight in the refrigerator

FAQ

Can I make this ahead of time?
Yes! It’s actually better the next day once fully set.

Why is my rice pudding watery?
It may be underbaked. The custard should be just set before removing.

Can I skip the water bath?
Not recommended — it keeps the texture creamy and prevents curdling.

What rice works best?
Medium or short-grain rice releases more starch and gives the creamiest result.

Can I serve it cold?
Absolutely — it’s delicious both warm and chilled.