At first glance, this dessert looks simple—until the spoon breaks through the golden, crackly top and sinks into a pool of creamy, slow-cooked rice pudding beneath. This baked rice pudding with a caramelized crust is comfort food elevated: humble ingredients transformed into something rich, soothing, and quietly luxurious.
It’s the kind of dessert that feels nostalgic and indulgent at the same time, balancing soft, custard-like rice with a brûléed top that adds texture and depth. No fuss, no fancy tools—just patience and warmth.
What Makes This Pudding Special
Unlike stovetop rice pudding, this version is baked gently in the oven. That slow, even heat allows the rice to absorb the milk gradually, creating a silky texture without constant stirring. The final touch—a sugar topping baked or broiled until golden—adds a lightly crisp layer that contrasts beautifully with the creamy interior.
It’s part pudding, part custard, part comfort classic.
Creamy Rice Pudding with Golden Top Recipe
Ingredients
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½ cup short-grain rice (or Arborio rice)
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2½ cups whole milk
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½ cup heavy cream
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⅓ cup sugar
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1 large egg
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1 teaspoon vanilla extract
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¼ teaspoon salt
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Optional: pinch of cinnamon or nutmeg
For the topping
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2–3 tablespoons sugar (granulated or light brown)
How to Make It
