Slow Baked Rice Pudding

Indulge in the ultimate comfort food with this Slow Baked Rice Pudding, a creamy, old-fashioned dessert that’s irresistibly rich and aromatic. Featuring tender short-grain white rice cooked to perfection in a blend of warm whole milk, sweet granulated sugar, and a hint of vanilla extract, this recipe is oven-baked for a hands-off approach to achieving luscious creaminess. A sprinkle of cinnamon and nutmeg adds a cozy spice, while plump raisins bring bursts of sweetness in every bite. Perfect for a chilly evening or as a nostalgic treat, this rice pudding is effortlessly prepped in just 10 minutes and slow-baked to golden perfection over two hours. Enjoy it warm straight from the oven or chilled as a make-ahead dessert for family gatherings.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:120 mins

Total Time:130 mins

Servings: 6

Ingredients

• 75 grams Short-grain white rice
• 1 liter Whole milk
• 100 grams Granulated sugar
• 15 grams Unsalted butter
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 50 grams Raisins
• 0.25 teaspoon Ground nutmeg

Directions

Step 1

Preheat your oven to 150°C (300°F). Lightly butter a 2-quart (approximately 2-liter) baking dish to prevent sticking.

Step 2

Rinse the short-grain white rice under cold water until the water runs clear to remove excess starch. Drain well.

Step 3

In a medium saucepan, combine the milk, granulated sugar, and salt over medium heat. Stir constantly until the sugar dissolves, and the milk is warm but not boiling. Remove from heat.

Step 4

Place the rinsed rice into the prepared baking dish. Pour the warm milk mixture over the rice and stir gently to combine.

Step 5

Add the unsalted butter in small pieces, distribute the raisins evenly, and stir in the vanilla extract. Sprinkle the ground cinnamon and nutmeg over the surface of the mixture.

Step 6

Carefully transfer the baking dish to the oven and bake uncovered for 2 hours. Stir the mixture every 30-40 minutes to prevent the rice from sticking and to ensure even cooking.

Step 7

After 2 hours, the pudding should be creamy and thickened to your liking. If you prefer a slightly thicker texture, bake for an additional 10-15 minutes.

Step 8

Once baked, remove the rice pudding from the oven and allow it to cool for 10-15 minutes before serving. Serve warm or chilled, depending on your preference.

Nutrition Facts

Serving size	(1278.9g)

Amount per serving	% Daily Value*
Calories	1384.7

Total Fat 46.4g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 1.1g
Cholesterol 157.0mg	0%
Sodium 998.6mg	0%
Total Carbohydrate 210.8g	0%
Dietary Fiber 3.4g	0%
Total Sugars 182.9g
Protein 37.4g	0%

Vitamin D 453.8IU	0%
Calcium 1324.9mg	0%
Iron 1.2mg	0%
Potassium 1964.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 10.6%

Carbs: 59.8%