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A rich, custard-style baked rice pudding made with warm cinnamon, tender rice, and a silky smooth texture. Classic comfort food at its best.

Creamy Baked Rice Pudding with Cinnamon

A rich, custard-style baked rice pudding made with warm cinnamon, tender rice, and a silky smooth texture. Classic comfort food at its best.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked white rice medium or short-grain
  • 4 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon nutmeg optional
  • ½ cup raisins optional
  • 2 tablespoons melted unsalted butter

Equipment

  • saucepan
  • mixing bowl
  • whisk
  • 2-quart baking dish,
  • roasting pan

Method
 

  1. Preheat oven to 325°F (165°C). Grease a 2-quart baking dish.
  2. Cook rice according to package directions; set aside.
  3. Whisk milk, cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
  4. Stir in rice, butter, and raisins if using.
  5. Pour into baking dish and place in water bath.
  6. Bake 50–60 minutes until set and lightly golden.
  7. Cool slightly and serve warm or chilled.

Notes

Best texture comes from short or medium-grain rice
Pudding thickens as it cools
Can be made 1–2 days ahead
Store refrigerated up to 4 days