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Baked Creamy Rice Pudding


Creamy, smooth and light. It's an easy yet delicious pudding that ends the meal with an abundance of joy.













Trans-fat Free, Low Sodium


½ cup arborio (short-grain) rice
sushi rice (sticky rice)
4 cups milk
1 vanilla bean
cut into half lengthwise, and the seeds scaped
2 ½ tablespoons sugar
1 lemon
1 ½ tablespoons butter
chilled and cut into small chunks
1 tablespoon turbinado sugar
or sugar, for sprinkling


Preheat the oven to 325℉ (160℃) degrees.

You only need these a few ingredients to make this creamy rice pudding.
Add the rice into a <a href=baking dish ">

Add the rice into a square baking dish (or similar capacity baking dish) that has been placed onto a baking sheet.

In a large bowl, pour the milk in.
Add the sugar.

Whisk together the milk, vanilla bean and seeds, sugar and lemon zest until well combined.

Using a paring knife scrapes all the seeds out of the vanilla pot, add into the bowl.
Along with the vanilla pot.

Pour over the rice and stir until well mixed.

Pour over the rice.
Stir until well mixed.

Cover the top with a large piece of tin-foil.

Bake the rice pudding for 60 minutes.

Remove the foil and let bake for another 30 minutes.

Remove the foil

Place the butter pieces over the partially baked pudding.

Sprinkle the sugar.

Continue baking for another 15 to 20 minutes until the top becomes slightly golden.

Continue baking for another 15 to 20 minutes until the top becomes slightly golden.

Cool for a few minutes, and serve warm.

Scoop one spoonful, and indulge...


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 18730% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 87mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 2%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 7%
Calcium 19% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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