This easy 5-ingredient baked rice dessert is the kind of budget-friendly back-to-school treat that makes a busy week feel a little sweeter. Using dry uncooked white rice right in the baking dish keeps prep simple, and the oven does most of the work while the rice turns soft and creamy. It has the cozy feel of an old-fashioned rice pudding casserole, which makes it especially nice when you want something warm, comforting, and made from pantry staples.
Serve this dessert warm on its own or with a little cold whipped topping, a scoop of vanilla ice cream, or a sprinkle of cinnamon. For a school-night dessert, I like to pair it with simple dinners like soup, roast chicken, or sandwiches so the meal stays easy. It also works nicely at brunch alongside fresh fruit and coffee when you want something a little different from the usual muffins or pastries.
5-Ingredient Baked Cinnamon Rice Pudding
Servings: 6
Ingredients
1 cup dry uncooked white rice
4 cups whole milk
1/2 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, cut into small pieces
Directions
1. Preheat your oven to 350°F and lightly butter a medium oven-safe glass baking dish.
2. Pour the dry white rice into the baking dish, then add the milk, sugar, and cinnamon. Stir gently to combine.
3. Dot the top with the small pieces of butter so they melt evenly as the dessert bakes.
4. Bake uncovered for 50 to 60 minutes, stirring once about halfway through, until the rice is tender and the mixture is creamy and lightly golden on top.
5. Let the dessert rest for 10 to 15 minutes before serving so it thickens a bit more. Spoon into bowls and serve warm.
Variations & Tips
Raisin version: If your family likes classic rice pudding flavors, stir in 1/2 cup raisins before baking. They plump up nicely in the milk and make the dessert feel even more old-fashioned.
Extra cinnamon topping: For a little more flavor, dust the top with additional cinnamon right after baking. This is a simple trick that makes the whole kitchen smell wonderful.
Sweeter finish: If you want it more dessert-like for a special treat, serve each bowl with a drizzle of sweetened condensed milk or a spoonful of whipped cream.
Picky eater tip: For children who are unsure about rice pudding texture, serve it slightly warm with a small scoop of vanilla ice cream on top. That creamy topping makes it feel familiar and extra inviting.
Make-ahead tip: Leftovers can be covered and chilled, then reheated gently with a splash of milk. The rice will continue to absorb liquid as it sits, so the extra milk helps bring back that creamy texture.