This oven baked rice pudding is the kind of dessert that brings warmth and comfort to the table. Creamy, gently sweet, and finished with a golden top, it’s the perfect follow-up to a family meal, especially when the oven is already on. Simple ingredients come together slowly in the oven to create a rich, nostalgic dessert that feels both humble and indulgent.
Why You’ll Love This Recipe
This recipe is wonderfully easy and almost effortless. Everything is mixed in one dish and baked until perfectly creamy, with no standing over the stove required. The slow oven bake gives the rice time to absorb the milk and cream, creating a luscious texture and a lightly caramelised top.
It’s also incredibly practical. You can bake it alongside a roast dinner, making the most of an already-hot oven. By the time the main meal is done, dessert is ready too. The flavours are classic and comforting, making it ideal for both everyday family meals and relaxed weekend gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
10 g butter, for greasing the dish
400 g full-cream milk
200 g thickened cream
100 g short-grain rice
1 teaspoon vanilla extract
1 to 2 tablespoons caster sugar, to taste
Fresh nutmeg, finely grated (optional)
Directions
Preheat the oven to 170°C fan, or the same temperature you are using for a roast.
Grease a shallow 750 ml ovenproof dish, about 4 cm deep, with the butter.
Add the milk, cream, short-grain rice, vanilla extract, and caster sugar to the dish. Stir gently until everything is evenly combined.
Cover the dish tightly with foil to trap in steam.
Bake for about 1½ hours, or until the rice is tender and has absorbed most of the liquid. Cooking time may vary depending on oven temperature.
Remove the foil and increase the oven temperature to 180°C.
Lightly grate nutmeg over the surface if using, then return the dish to the oven.
Bake uncovered for a further 30 minutes, or until a soft golden skin forms on top.
Remove from the oven and allow to cool slightly before serving.
You can add 30 g of washed sultanas or dried cranberries to the mixture before baking for extra sweetness and texture.
For a warmer spice profile, add a pinch of ground cinnamon or cardamom along with the vanilla.
If you prefer a richer pudding, replace 50 g of the milk with extra cream.
For a lightly caramelised finish, sprinkle 1 tablespoon of brown sugar over the top before the final uncovered bake.
Storage/Reheating
Allow the rice pudding to cool completely, then cover and store it in the refrigerator for up to 3 days.
To reheat, cover the dish with foil and warm in a 160°C oven for 15–20 minutes, or until heated through. You can also reheat individual portions in the microwave with a splash of milk to loosen the texture.
FAQs
Can I use long-grain rice instead of short-grain rice?
Short-grain rice is recommended because it releases more starch, giving a creamier texture. Long-grain rice will work but the pudding will be less creamy.
Does the dish need to be covered while baking?
Yes, covering the dish allows the rice to steam and absorb the liquid properly. Uncovering too early can cause the pudding to dry out.
Can I reduce the sugar?
Yes, you can reduce the sugar or adjust it to taste. The recipe works well with as little as 1 tablespoon.
Why is my rice pudding still runny?
It may need more time in the oven. Oven temperatures vary, and the rice needs enough time to fully absorb the liquid.
Can I make this recipe ahead of time?
Yes, it can be made a day in advance and reheated gently before serving.
Is nutmeg necessary?
No, nutmeg is optional. It adds warmth but the pudding is delicious without it.
What dish size works best?
A shallow 750 ml ovenproof dish around 4 cm deep allows even cooking and a nice golden top.
Can I add fruit to the pudding?
Yes, dried fruit works best as fresh fruit can release too much moisture during baking.
How do I stop the top from over-browning?
If the top browns too quickly, loosely cover it with baking paper lined foil until the rice is fully cooked.
Can this be served cold?
Yes, it can be enjoyed chilled, though it is traditionally served warm.
Conclusion
Oven baked rice pudding is a timeless dessert that proves simple ingredients can create something truly comforting. With its creamy interior and softly golden top, it’s perfect for relaxed family meals or quiet evenings at home. Easy to prepare, adaptable, and deeply satisfying, this recipe is one you’ll return to again and again.
A classic oven baked rice pudding made with milk, cream, and short-grain rice for a creamy, comforting dessert with a golden top. Easy to prepare and perfect for cozy family meals or make-ahead entertaining.
Author:Sophia
Prep Time:10 minutes
Cook Time:1 hour 30 minutes
Total Time:1 hour 40 minutes
Yield:6 servings
Category:Dessert
Method:Baked
Cuisine:British
Diet:Vegetarian
Ingredients
10 g butter, for greasing the dish
400 g full-cream milk
200 g thickened cream
100 g short-grain rice
1 teaspoon vanilla extract
1 to 2 tablespoons caster sugar, to taste
Fresh nutmeg, finely grated (optional)
Instructions
Preheat oven to 170°C fan. Grease a 750 ml ovenproof dish (about 4 cm deep) with butter.
Add milk, cream, rice, vanilla extract, and caster sugar to the dish. Stir gently to combine.
Cover tightly with foil and bake for about 1½ hours, or until the rice is tender and has absorbed most of the liquid.
Remove the foil, increase oven temperature to 180°C, and grate nutmeg over the top if using.
Bake uncovered for a further 30 minutes, or until a soft golden skin forms on top.
Remove from oven and let cool slightly before serving warm or chilled.
Notes
Add 30 g of sultanas or dried cranberries before baking for extra sweetness.
Use ground cinnamon or cardamom for additional warmth.
Replace 50 g of milk with cream for a richer pudding.
Sprinkle brown sugar over the top before final bake for caramelised flavor.
