Creamy Baked Rice Pudding
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Ingredients
- ½ cup rice (short grain or basmati)
- 4 cups milk
- ½ cup sugar (adjust to taste)
- 2 tbsp butter
- 2 eggs
- 1 tsp vanilla essence
- ¼ tsp salt
- ½ tsp cinnamon or cardamom (optional)
- 2 tbsp cream (optional, for extra richness)
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Step-by-Step Method
Step 1: Cook the rice
- Wash rice and cook it with 2 cups of milk on low heat.
- Stir occasionally until rice becomes soft and creamy.
Step 2: Add remaining milk & sugar
- Pour in remaining milk and sugar.
- Cook on low heat, stirring continuously until mixture thickens.
Step 3: Prepare egg mixture
- In a separate bowl, beat:
- Eggs
- Vanilla essence
- Salt
👉 This gives the pudding a custard-like texture.
Step 4: Combine carefully
- Slowly add a little hot rice mixture into the eggs (to avoid scrambling).
- Then pour the egg mixture back into the pot and mix well.
Step 5: Add butter & flavor
- Add butter and optional cinnamon/cardamom.
- Mix until smooth and creamy.
Step 6: Bake for golden top
- Pour mixture into a greased baking dish or ramekins.
- Bake at 180°C (350°F) for 25–30 minutes until top is golden brown.
Step 7: Cool & serve
- Let it cool slightly — it thickens more as it rests.
- Serve warm or chilled 😋
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Q/A – Common Questions
❓ 1. Which rice is best?
✔ Short grain rice is best for creamy texture, but basmati also works.
❓ 2. Can I skip eggs?
✔ Yes! It will still taste good but less custardy.
❓ 3. Why is my pudding watery?
✔ It needs more cooking time or cooling time to thicken.
❓ 4. Can I make it without baking?
✔ Yes, cook longer on stove until thick — baking just gives that golden top.
❓ 5. How long can I store it?
✔ Keep in fridge for 3–4 days in airtight container.
❓ 6. Can I add toppings?
✔ Yes! Add raisins, nuts, or caramel for extra flavor.