Here’s a comforting Creamy Rice Pudding Casserole—rich, lightly sweet, and baked until it turns custardy on the inside with a golden top.
🍚 Creamy Rice Pudding Casserole
Ingredients
- 1 cup uncooked white rice (or 3 cups cooked rice)
- 4 cups whole milk
- 1 cup heavy cream (or use more milk for lighter version)
- ¾ cup sugar (adjust to taste)
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon (plus extra for topping)
- ½ tsp salt
- ½ cup raisins or chopped dates (optional)
- 2 tbsp butter (for greasing + richness)
- Optional: pinch of nutmeg or cardamom
Instructions
1. Cook the rice (if starting raw)
- Simmer rice in 2 cups water until just tender (about 10–12 minutes).
- Drain any excess water.
(Skip this if using leftover cooked rice.)
2. Make the custard base
- In a large bowl, whisk together:
- milk
- cream
- sugar
- eggs
- vanilla
- cinnamon
- salt
3. Combine
- Stir in cooked rice.
- Add raisins or dates if using.
- Let mixture sit 5–10 minutes so rice absorbs flavor.
4. Bake
- Preheat oven to 175°C (350°F).
- Grease a casserole dish with butter.
- Pour mixture into dish.
- Sprinkle a little cinnamon on top and dot with small butter pieces.
Bake for 45–60 minutes, until:
- Center is set but still slightly creamy
- Top is lightly golden
5. Rest & serve
- Let it sit for 10–15 minutes before serving (it thickens as it cools).
- Serve warm or chilled.
🍯 Optional upgrades
- Add condensed milk for extra richness
- Stir in orange zest for a fresh twist
- Top with honey, caramel drizzle, or toasted nuts
- Replace raisins with blueberries or chopped apples
If you want, I can also give you:
- A slow cooker version (ultra creamy)
- A dessert-shop style baked rice pudding with crispy top
- Or a sugar-free / low-calorie version
