Most baked rice pudding recipes ask the oven to do all the work, leaving you with uneven texture and either dry rice on top or pudding that never becomes truly creamy. I make mine differently. I start by slowly simmering the rice on the stovetop first, letting it absorb the milk and release its starch the way old-fashioned rice pudding should. Then I finish it in the oven for that lightly set top and rich baked texture that makes it feel like a true comfort dessert instead of just rice in milk.
That extra step is what makes this one of the best old fashioned desserts. It’s creamy, custardy, gently sweetened with maple syrup, and has the kind of texture people actually hope for when they make homemade rice pudding.
Why I Think This is the Best Baked Rice Pudding Recipe
My creamy rice pudding recipe uses maple syrup instead of plain white sugar, which gives it a deeper, warmer flavor that tastes homemade. I also let the rice simmer low and slow on the stove before I pop it in the oven so it naturally releases its starch and creates that soft, creamy texture old-fashioned rice pudding is supposed to have. A single egg gives it just enough custardy richness. And the baked finish creates a lightly set top that makes this easy dessert feel even more special.
Also, no heavy cream is needed for this recipe, which I do not usually have it on hand. This cozy dessert version uses uses simple ingredients most people have in their pantry!
Ingredients You Need
Rice – The best rice for rice pudding is short grain, such as Arborio, jasmine rice, or sushi rice, but you can use any white rice. Short grain rice is better because it is higher in starch, resulting in a naturally creamy pudding.
Milk – I recommend you use whole milk for a thick and glossy texture. If you cannot use whole milk, I recommend oat milk or soy milk. Almond milk and coconut milk won’t give you the best result, though.
Sweetener – I like to use maple syrup instead of white sugar because of the warm taste and ever-so-slight health advantages over white table sugar. Brown sugar and honey are both fine, too.
Cookware – I like to make this in my cast-iron Lodge Combo Cooker because the heavy cast iron helps the rice simmer slowly without scorching, it has a nice heavy lid for cooking the rice, and I can move it straight from the stove top to the oven for the baked finish. You can use also use a Dutch oven, a thick-bottomed stockpot, or a combination of a heavy-bodied saucepan and a baking dish for when it moves to the oven.
Want to Save This Recipe?
Enter your email below and we’ll send it straight to your inbox! Plus you’ll get new recipes each week!
Baked Rice Pudding Recipe
Equipment
- 1 medium heavy-bodied saucepan (I used a cast-iron 3.2 quart deep pot)
Ingredients
- 3/4 cup uncooked and unwashed white rice (short grain will give you the creamiest result, but you can still use long grain)
- 1 1/2 cups water
- 2 cups whole milk
- 1/4 cup maple syrup (or 1/3 cup of white sugar)
- 1 egg (beaten)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (plus extra for the top)
- 1/4 teaspoon salt
- 1 tablespoon butter (optional)
- 1/2 cup raisins or cranberries (optional)
Instructions
- In a medium heavy-bottomed saucepan, combine the uncooked rice, water, and salt.
- Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer for about 15 minutes, until most of the water is absorbed and the rice is partially cooked.
- Stir in the milk, maple syrup, and cinnamon.
- Keep the heat low and let the mixture simmer uncovered for 30–35 minutes, stirring often, especially near the end so the milk does not scorch the bottom of the pan.
- The pudding should slowly thicken and become creamy as the rice softens and releases starch. It should be soft and spoonable, not dry.
- In a small bowl, beat the egg, then slowly whisk a few spoonfuls of the hot rice mixture into the egg to temper it.
- Gradually stir the tempered egg mixture back into the saucepan.
- Cook over low heat for 2–3 more minutes, stirring constantly, just until slightly thicker. Do not boil after adding the egg.
- Remove from heat and stir in the vanilla, butter, and raisins/cranberries if using.
- Sprinkle the rice pudding lightly with extra cinnamon, then bake at 325°F for 10-15 minutes until the top is lightly set. (I simply put my cast-iron pot in the oven, but if you do not have one, be sure to transfer it to a buttered baking dish first.)
- Let rest for 5–10 minutes before serving.
- Serve warm.
Nutrition
Variations
Raisins
Traditional rice puddings often include raisins, and you can stir them in during the final few minutes of cooking. I prefer golden raisins because they stay softer and have a lighter flavor, but regular raisins work just fine.
Warm Spices
A little ground nutmeg or even a touch of vanilla bean makes it feel extra special.
Fruit or Jam
Add a little fresh fruit on top, or a spoonful of my homemade blackberry jam!
Leftover Rice Version
If you already have cooked white rice, you can use it. Just start with the milk simmer step and reduce the cooking time since the rice is already soft.
Storage + Reheating
Let it cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 4 days.
As it chills, it will thicken quite a bit. That is normal. When reheating, add a splash of milk and warm it gently on the stovetop or in the microwave, stirring until creamy again.
I do not usually freeze rice pudding because the texture changes too much once thawed.
Tried and loved this recipe?
If you loved it, please leave a 5-star review below! Your reviews mean a LOT to me, and feed my soul. If you’ve got any questions, please let me know in a comment.
Meet Jennifer
Jennifer cooks and experiments in the kitchen at Maker Farm, where she focuses on simple pantry cooking, homemade staples, and practical recipes that make everyday meals easier. Over the years she has tested many ways to make cooking simpler and more dependable, and shares the methods that work best in her own kitchen, occasionally showing them on her Heart to Home at Maker Farm vlog.
