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Baked Rice Pudding Recipe:
4 cups (960 ml/grams) milk
1 tablespoon (13 grams) butter
1/3 cup (65 grams) long or short grain white rice
1/3 - 1/2 cup (65 - 100 grams) granulated white sugar, or to taste
1/8 teaspoon salt
1 teaspoon (4 grams) pure vanilla extract
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Baked Rice Pudding: Preheat your oven to 300 degrees F (150 degrees C). You will need a buttered baking dish that holds at least 6 cups (1.4 liters).
In a saucepan, heat the milk and butter just until bubbles start to appear around the edges.
Pour the milk into your baking dish and then stir in the rice, sugar, and salt. Place in the oven and bake for 30 minutes. Then gently stir the rice pudding. Bake for another 30 minutes. Again, gently stir. Bake for another 30 minutes, then gently stir again. (At this point the rice pudding will have a skin (crust) which may have puffed up. Simply stir the skin back into the rice pudding.) Bake an additional 30 minutes, stirring every 10 minutes, or until the rice is al dente. (The Baked Rice Pudding will be thick but there will still be a lot of liquid which will thicken as it cools.) Stir in the vanilla extract.
If not serving right away, let cool, then cover and refrigerate. It can be stored in the refrigerator for 3 to 5 days. The Rice Pudding can be served hot, warm, or cold.
Serve with lightly sweetened whipped cream or jam.
Makes about 6 servings.
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While Rice Pudding can be served year round, I especially like it during the cold winter months as there is something so comforting about a bowl of creamy rice pudding. In the past I always made Rice Pudding on the stovetop (recipe here). But a much simpler way is to bake it in a slow oven. All you do is mix the ingredients together and bake for about two hours, giving it a quick stir every half hour. The result is a pudding with a wonderfully creamy texture. You can serve this Rice Pudding hot, at room temperature, or cold, and I especially like it with lots of whipped cream.
This Baked Rice Pudding recipe is so versatile. You can use whatever type of rice you like. My favorite is either a long or short grain white rice, but basmati, Arborio, or even jasmine are also good choices The difference between long and short grain rice is that long grain will produce a pudding that is slightly drier and chewier than one made with a short grain rice. For the milk I like to use cow's milk, whole or reduced fat, but you could use coconut, soy, or a nut milk.
The amount of sugar you add is adjustable, but I like my rice pudding a little sweet, so I normally add between 1/3 to 1/2 cup (65 to 100 grams). For flavorings, you can add ground spices like cinnamon, cardamom, or nutmeg. If I add ground cinnamon, then I also like to add some raisins (golden or dark). And I always stir in some vanilla extract at the end of baking. Of course, there is always the question of whether you like a skin (crust) on the top of your pudding. If you do, then I wouldn't stir the rice pudding in the final half to one hour of baking.