This 5-ingredient oven baked sweet rice is one of those cozy, no-fuss desserts that feels like a hug in a bowl. You literally pour raw uncooked white rice into a casserole dish, add four simple pantry staples, and let the oven do the rest. The rice bakes up tender and creamy, with a sweet vanilla-cinnamon flavor that tastes a little like rice pudding and a little like a special Sunday treat. It’s perfect for busy weeknights, potlucks, or anytime you want something warm and comforting without a lot of work.
Serve this sweet baked rice warm, straight from the casserole dish, with a splash of cold milk or cream over the top. It pairs nicely with fresh berries, sliced bananas, or a spoonful of applesauce. For a heartier dessert, add a dollop of whipped cream or a scoop of vanilla ice cream. It’s also lovely next to a simple cup of coffee or tea for an afternoon pick-me-up, and it makes a fun, slightly sweet side dish alongside a savory brunch spread with eggs and bacon.
5-Ingredient Oven Baked Sweet RiceServings: 6
Ingredients
1 cup raw uncooked white rice (long-grain or medium-grain)
3 cups whole milk (or 2% milk)
1/2 cup granulated sugar
2 tablespoons unsalted butter, melted (plus a little extra for greasing)
1 teaspoon vanilla extract
Optional: 1/2 teaspoon ground cinnamon for sprinkling on top
Directions
Preheat your oven to 325°F (165°C). Lightly grease an oven-safe glass casserole dish (about 8x8-inch or similar size) with a little butter so the rice doesn’t stick.
Pour the raw uncooked white rice evenly into the bottom of the greased casserole dish. Spread it out so it covers the bottom in a fairly even layer; this is your base.
In a medium bowl or large measuring cup, whisk together the milk, granulated sugar, melted butter, and vanilla extract until the sugar is mostly dissolved and everything looks well combined.
Slowly pour the milk mixture over the raw rice in the casserole dish, making sure all of the rice is submerged. Gently stir once or twice right in the dish to distribute the rice evenly again.
If you like a hint of spice, lightly sprinkle the top with ground cinnamon. This will give the rice a pretty color and a cozy, warm flavor as it bakes.
Cover the casserole dish tightly with foil to help the rice cook through and stay moist. Place the covered dish on the middle rack of the preheated oven.
Bake for 45 minutes, then carefully remove the foil (watch for steam) and give the rice a gentle stir from the bottom to make sure it’s not sticking and is cooking evenly.
Return the dish to the oven, uncovered, and continue baking for another 25–35 minutes, or until most of the liquid is absorbed and the rice is tender and creamy. The top will look lightly golden around the edges, and the mixture should be thick but still a bit saucy—remember it will thicken more as it cools.
Remove the casserole from the oven and let the sweet rice rest for 10–15 minutes before serving. This resting time helps the rice finish setting up and makes it easier to scoop. Serve warm, with an extra splash of milk if you like it creamier.
Variations & Tips
For extra flavor, you can swap half of the milk for canned coconut milk to give the sweet rice a tropical twist; just note it will be a bit richer. If your family likes more texture, stir in a small handful of raisins or dried cranberries after the first 45 minutes of baking, when you remove the foil to stir. For a slightly lighter version, you can use 2% milk and reduce the sugar to 1/3 cup, though the rice will be a little less creamy and sweet. To make it more dessert-like, sprinkle a tablespoon of sugar over the top during the last 10 minutes of baking so it forms a light, sweet crust. Picky eaters might prefer it without cinnamon on top—keep the base recipe plain and let everyone add their own cinnamon or nutmeg at the table. If you need to avoid dairy, use your favorite unsweetened plant-based milk (oat and soy tend to give the creamiest result) and replace the butter with a neutral oil or dairy-free margarine; just keep an eye on baking time, as non-dairy milks can thicken a bit differently. For food safety, always use pasteurized milk, and refrigerate leftovers within 2 hours of baking. Store the cooled sweet rice in a covered container in the refrigerator for up to 3–4 days, and reheat individual portions gently in the microwave with a splash of extra milk to loosen it back up. Make sure the casserole dish you use is labeled oven-safe glass to prevent cracking, and use oven mitts and caution when removing the hot dish and foil, as steam can burn.
