How to Make It
1. Preheat and Prepare
Preheat your oven to 325°F (165°C). Lightly butter individual ramekins or a small baking dish.
2. Cook the Rice Gently
In a saucepan, combine the rice and milk. Simmer over low heat for about 10–15 minutes, stirring occasionally, until the rice begins to soften but is not fully cooked.
3. Make the Custard Base
In a bowl, whisk together the cream, sugar, egg, vanilla, salt, and spices (if using). Slowly whisk in the warm rice mixture to temper the egg.
4. Bake the Pudding
Pour the mixture into prepared ramekins. Place them in a baking dish and add hot water halfway up the sides (water bath).
Bake for 45–55 minutes, until the pudding is set but still slightly wobbly in the center.
5. Create the Golden Crust
Remove from the oven and sprinkle sugar evenly over the top. Return to the oven under the broiler for 2–4 minutes, watching closely, until the top is deeply golden and lightly caramelized.
6. Rest and Serve
Let the pudding cool slightly. Serve warm for a soft, custardy texture or chilled for a firmer, sliceable consistency.
Tips for Perfect Rice Pudding
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Use short-grain rice for maximum creaminess
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Stir gently—too much agitation breaks the rice
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Watch the broiler carefully to avoid burning
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Add citrus zest or cardamom for a subtle twist
A Dessert That Comforts and Impresses
This rice pudding isn’t flashy, but it doesn’t need to be. It’s rich without being heavy, sweet without being cloying, and comforting in a way that feels timeless. Whether served after a family meal or enjoyed quietly with a spoon and no distractions, it’s proof that the simplest desserts often leave the strongest impression.
