This easy baked rice pudding is the kind of old-fashioned dessert that feels right at home on a family table. Using dry uncooked arborio rice right in the baking dish keeps things wonderfully simple, and the oven does most of the work for you. Arborio rice gives the pudding its signature creamy texture, and with just a few pantry basics, you get a comforting dessert that tastes like it took much more effort than it really did.
Serve this rice pudding warm on its own, or add a little sprinkle of cinnamon if your family enjoys it. It also pairs nicely with fresh berries, sliced peaches, or a dollop of lightly sweetened whipped cream for a special touch. For a cozy after-dinner dessert, I love serving it with coffee for the grown-ups and cold milk for the kids.
4-Ingredient Oven Baked Rice Pudding
Servings: 6
Ingredients
1/2 cup dry uncooked arborio rice
4 cups whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
Directions
1. Preheat your oven to 325°F and lightly grease an oven-safe glass baking dish.
2. Add the dry arborio rice, milk, sugar, and vanilla extract to the baking dish, then stir gently to combine.
3. Place the dish in the oven and bake for 30 minutes. Carefully stir the pudding to help the rice cook evenly.
4. Return the dish to the oven and bake for 30 to 40 minutes more, until the rice is tender and the pudding is creamy with a light golden top.
5. Let the pudding rest for 10 to 15 minutes before serving so it can thicken a bit more.
Variations & Tips
For extra flavor: If you want a warmer, cozier taste, add a light sprinkle of ground cinnamon on top after baking. It is not part of the four ingredients, but it makes a lovely finishing touch.
For picky eaters: Keep the pudding plain and creamy, then let everyone add their own topping at the table. A little bowl of berries or whipped cream can make dessert feel fun without changing the whole dish.
Texture tip: Rice pudding thickens as it rests, so do not worry if it looks a little loose when it first comes out of the oven. By serving time, it should be nicely creamy and spoonable.
Make-ahead tip: Leftovers keep well in the refrigerator for a couple of days. Serve chilled, or rewarm gently with a splash of milk to loosen the texture.