Creamy Cinnamon Baked Rice Pudding for a Cozy Dessert Tips, FAQ & printable recipe

Tips for success

For a more decadent version, you can replace a portion of the milk with coconut milk, which adds a subtle tropical note that pairs exceptionally well with the cinnamon. If you find the pudding is browning too quickly on top, you can loosely cover the baker with a piece of parchment paper for the last 15 minutes of baking, which will help the rice finish cooking without the crust becoming too dark or hard.

The texture of the pudding is highly dependent on the resting phase. If you prefer a thinner, more pourable pudding, reduce the rest time to 5 minutes. Conversely, if you enjoy a firm, sliceable pudding, allow it to rest for at least 15 minutes. You can also experiment with the type of butter used; using a cultured or European-style butter will add a richer, slightly tangy flavor that enhances the creaminess of the dish significantly.

Variations

• Spiced Nutty Pudding: Add 1/4 cup of chopped toasted pecans or walnuts to the milk mixture before baking. The nuts add a pleasant crunch that complements the creamy rice and the cinnamon crust perfectly.
• Dried Fruit Infusion: Stir in 1/3 cup of golden raisins or chopped dried apricots into the rice before pouring the milk. The fruit plumps up during baking and adds a sweet, chewy texture.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Reheat

Warm portions in the microwave or in an oven at 300°F (150°C), stirring in a splash of milk if needed.

Transfer any leftovers to an airtight container once the pudding has cooled to room temperature, which should take no longer than 2 hours. Store it in the refrigerator to maintain the quality and safety of the dairy-based ingredients.

The pudding will stay fresh for up to 3 days in the refrigerator. Avoid storing it in the original baking dish unless it has a tight-fitting lid, as the pudding can absorb other refrigerator odors if not sealed properly.

This dish can be prepared ahead of time, but for the best results, it is recommended to bake it fresh. You can measure out the rice and liquid ingredients in the baker, cover it, and keep it in the refrigerator for up to 2 hours before baking.

If you do this, add 5 to 10 minutes to the total baking time to account for the cold starting temperature of the ingredients. Do not add the cinnamon and butter until immediately before putting it into the oven.

Serving ideas

Serve this baked rice pudding warm, ideally in deep bowls that help retain the heat. It is wonderful on its own, but you can also serve it with a side of fresh berries or a drizzle of warm honey to add a bright, fresh contrast to the creamy, spiced pudding.

Because the pudding is quite rich, smaller portions are often preferred, making it an excellent dessert for dinner parties or family gatherings where a comforting finish is desired.

If serving to guests, consider placing the baker in the center of the table and letting guests scoop their own portions. This communal style of serving enhances the cozy, rustic feel of the dessert.

Providing a small pitcher of extra cream or milk on the side allows guests to adjust the consistency of their individual portions if they prefer a looser pudding. The contrast between the warm, spiced crust and the tender rice is the highlight of every bite, so ensure each serving includes a bit of the top.

Frequently asked questions

Recipe card

Creamy Cinnamon Baked Rice Pudding for a Cozy Dessert

Prep 5 minCook 45 minRest 10 minTotal 1 hServes 6

Ingredients

• 1 cup long-grain white rice
• 3 cups sweet vanilla milk
• 1 cup heavy cream
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, sliced

Instructions

1. Preheat the oven to 350°F (175°C). Spread the long-grain white rice evenly across the bottom of a large enameled rectangular baker. Pour the sweet vanilla milk and heavy cream over the rice until the baker is filled halfway. The liquid should just cover the rice completely to ensure even cooking.
2. Dust the surface of the milk and rice mixture with the ground cinnamon. Dot the top with small slices of unsalted butter. Place the baker into the preheated oven and bake for 45 minutes, or until the rice is tender and the top is golden and bubbling at the edges.
3. Remove the baker from the oven carefully. Allow the pudding to rest for 10 minutes before serving. This rest period allows the remaining liquid to be fully absorbed by the rice, creating a thick, creamy consistency. Use a large serving spoon to scoop portions into bowls while warm.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

6.5 g

Carbohydrates

38 g

Fat

16 g

Fiber

0.5 g

Sugar

18 g

Sodium

45 mg

Automatic estimate from the ingredient list, not laboratory-verified.