The Best Creamy Baked Rice Pudding (No Eggs & No Stirring!) 

This rice pudding is old-fashioned British comfort food at its simplest. No eggs, no standing over a stove stirring for an hour – just five minutes of prep and the oven does the rest. You get this thick, creamy pudding with that caramelised skin on top that you honestly can’t get from the hob. If you love easy budget desserts, my Soft Flapjack Recipe is worth a look after you make this simple rice pudding recipe.

Why you’ll love this recipe

• So creamy: Baking the rice low and slow lets the starches release naturally into the milk, so you end up with a thick, creamy sauce and you never need an egg or a whisk. I do a similar thing in my Creamy Rice with Garlic & Parmesan.
• 5 minutes of prep: If you’ve ever wondered how do you make rice pudding, all you need to do here is stir five ingredients together, put it in the oven, and leave it alone for 90 minutes. I honestly think this is one of the easiest desserts on the blog!
• Budget-friendly & easy to adapt: Rice, milk, sugar. It’s about as cheap as it gets, but you can easily dress the rice pudding up with a splash of cream or whatever fruit you’ve got.

If you’ve got leftover milk in the fridge, use it in these Simple Fluffy American Pancakes, Baked Oats with Chocolate Chips, or Reese’s Pieces Peanut Butter Baked Oats.

Ingredients

• Pudding rice: Short-grain pudding rice is what makes this work. It’s high in starch, and that starch is what thickens the milk into a creamy sauce as it bakes. If you can’t find it, Arborio is a great substitute for an easy rice pudding, and it’s what I reach for in my Easy Chicken and Chorizo Risotto too.
• Caster sugar: Caster dissolves into cold milk much faster than granulated, so you get an even sweetness all the way through your rice pudding. I use it in The Best Moist Lemon Drizzle Cake Recipe for the same reason.
• Grated nutmeg: Don’t skip this in your rice pudding recipe. A light dusting over the top is what creates that iconic chewy skin, and it adds a warm depth that works really well with the vanilla.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

• Make it indulgent: Swap 150ml of the milk for double cream if you’re craving a treat – it’s sooo good!
• Dairy-free option: Full-fat oat milk or coconut milk both work well when making rice pudding and keep it completely vegan. My Easy Red Lentil Dahl Recipe with Coconut Milk is a great plant-based option if you’re looking for a main dish.
• Add texture: Throw in a handful of sultanas or golden raisins into this easy rice pudding recipe before it goes in the oven. They plump up as it bakes and add little pockets of sweetness, a bit like the additions in my Easy Chocolate Tiffin.

How to make baked Rice Pudding

Step 1: Preheat the oven to 160°C fan, then combine all ingredients in an ovenproof dish, stir well, and sprinkle with nutmeg.

Step 2: Bake for 90 to 110 minutes until the rice has absorbed most of the milk and a browned skin forms on top.

If you’re looking for more rice recipes, make sure to try my Easy Rice With Chicken Broth and Butter, Nando’s Spicy Rice Recipe, or One-Pan Cajun Dirty Rice Recipe (Ready in 30 Minutes!).

Best Rice for Rice Pudding: What is Pudding Rice?

If you’ve ever ended up with a rice pudding that’s watery or oddly gluey, it’s almost always down to the type of rice. Pudding rice is a short-grain white rice with a high starch content, and that starch is what turns the milk thick and creamy as it bakes. So if you’ve struggled to learn how to make rice pudding in the past, this is the most important tip I could give you.

But if you’re outside the UK and can’t find pudding rice, Arborio or any short-grain pearl rice will do the same job. Just avoid long-grain or Basmati. They stay too firm and won’t release enough starch to get the texture you’re looking for.

Serving Suggestions

This rice pudding works pretty much any time of day – after dinner, on a cold afternoon, even breakfast if you’re feeling indulgent. It’s great on its own but also really nice with a spoonful of jam stirred through or some fresh fruit on top. If you’re making it as part of a bigger spread, it pairs really well after something light and savoury.

Try it after:

• Easy Air Fryer Spring Rolls {Crispy and Homemade!}
• Healthy Buffalo Chicken Dip (High Protein & Extra Creamy)
• Easy Cottage Cheese Egg Bites (High Protein)
• Crunchy Shake and Bake Chicken (17-Minute Recipe!)
• Air Fryer Crumpets {No preheat!}

Leftover Storage and Reheat Instructions

The rice pudding will thicken up quite a lot as it cools, so don’t panic – that’s completely normal.

Refrigerator: Once cooled, pop it in an airtight container and it’ll keep in the fridge for up to 4 days.

Freezer: I wouldn’t freeze this simple rice pudding as the dairy tends to separate and the rice goes a bit grainy on defrosting.

Reheat: Microwave or hob, with a good splash of milk stirred through to bring that creamy consistency back to your quick rice pudding recipe.

Recipe FAQs

For creamy dishes to eat for lunch or dinner, check out Creamy Buldak Noodles (with Cheesy Sauce!), Creamy Sausage and Fennel Pasta, or Creamy Shrimp Salad Sandwich (Better than a Lobster Roll!).