A cozy, creamy classic I slide into the oven while the roast is on. I get tender rice suspended in a rich, softly sweet custard with a golden top and a hint of nutmeg—simple, nostalgic, and exactly the kind of dessert I want after a family meal.

Why You’ll Love This Recipe

I keep this one on repeat because it’s hands-off and reliable. I stir everything right in the baking dish, cover, and let the oven do the work while I focus on the main course. I love how the gentle, slow bake delivers a luscious pudding with a caramelized skin, and I can tailor the sweetness, spices, and mix-ins to suit whatever I’m craving. It’s also perfect for making alongside a roast—the oven’s already hot, and dessert is ready just in time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 10 g butter, for greasing the dish

• 400 g milk

• 200 g cream

• 1 tsp vanilla

• 100 g short-grain rice

• 1–2 tbsp caster sugar, to taste

• Freshly grated nutmeg, optional

Directions

1. I heat the oven to 170°C fan (or keep it at whatever temperature my roast needs to start, aiming close to this).

2. I grease a shallow 750 ml ovenproof dish (about 4 cm deep) with the butter. I add the milk, cream, rice, vanilla, and sugar directly to the dish and stir to combine. I cover tightly with foil, sealing well around the edges.

3. I bake for about 1½ hours, or until the rice is nearly tender. If my oven is running cooler—or I’m sharing heat with a roast—I allow up to 2 hours.

4. I remove the foil, turn the oven up to 180°C fan, grate a light coating of nutmeg over the top, and bake for about 30 minutes more, until the rice is soft and a golden-brown skin has formed.

5. I serve warm, either on its own or with a scoop of ice cream, some fruit or jam, or a sprinkle of brown sugar and cinnamon.

Servings and timing

I plan for 6 servings. Prep takes about 10 minutes. Baking takes about 1 hour 30 minutes covered, plus about 30 minutes uncovered (approximately 1 hour 40 minutes total). If my oven temperature varies—especially when I’m roasting—I adjust the covered time up to about 2 to 2½ hours before uncovering.

Variations

• Dairy-free: I swap the cream and milk for the same total quantity of a rich plant milk (I like almond or oat). I understand it won’t be quite as velvety but still wonderfully comforting.

• Spiced: I stir in ground cinnamon or cardamom, or I grate orange zest into the custard before baking.

• Fruit mix-ins: I fold in a handful of rinsed sultanas, cranberries, chopped dates, or diced dried apricots before covering.

• Extra-rich: I whisk in one egg yolk with the milk and cream for a custard-style finish (I keep the bake the same; I just avoid boiling).

• Brûléed top: I scatter a thin layer of caster sugar over the set pudding and give it a brief blast under a hot grill to deepen the caramelized skin.

Storage/reheating

I cool leftovers to room temperature, then cover and refrigerate for up to 3 days. To reheat, I add a splash of milk, cover, and warm gently in a 160°C oven until loosened and hot, or I microwave in short bursts, stirring between each, adding a little milk as needed. I don’t freeze rice pudding—I find the texture changes too much.

FAQs

Can I use long-grain rice instead of short-grain?

I stick with short-grain for creaminess. Long-grain can stay firm and separate, so if that’s all I have, I expect a looser, less silky texture and a slightly longer bake.

Why did my rice burn at the bottom and stay undercooked on top?

I’ve found this happens when the foil or lid isn’t sealed tightly, letting moisture escape. I make sure the dish is the right size (shallow and not overly wide), I don’t peek during the covered bake, and I keep the foil sealed well so the rice can steam and soften evenly.

Do I need a water bath?

I don’t use one. A snug foil cap traps steam effectively. A water bath can slow heating, which sometimes encourages congealing at the base. A tight seal is the key.

Can I double the recipe?

I do, but I keep the mixture shallow—about 4 cm deep—so the rice cooks evenly. I use a larger dish rather than a deeper one and expect longer covered time before uncovering for browning.

How sweet should I make it?

I start with 1 tablespoon of sugar and taste the custard base (before adding raw egg, if using a yolk). I add up to 2 tablespoons to suit my palate, knowing I can finish with brown sugar and cinnamon on top if I want extra sweetness.

Conclusion

I love how effortlessly this pudding comes together: a few pantry staples, a tight foil seal, gentle heat, and patience. I get spoonfuls of tender rice in a creamy custard with that irresistible golden skin—exactly the kind of old-fashioned comfort I reach for again and again.