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Baked Rice Pudding

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“This rice pudding is baked slowly in the oven to create the finest flavor and a creamy texture. Eliminating the constant stirring that you would ordinarily do with a stove top recipe, this rice pudding is not only delicious, but simple as well. Special Equipment Needed: 4 (6 oz) Ramekins. Cook time reflects time to chill, if desired. From Gourmet Magazine, December 2007.”
2hrs 35mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees F with rack in center of oven.
  2. Butter 4 (6 oz) ramekins.
  3. Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
  4. Finely grate a little nutmeg over each, then stir to combine.
  5. Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form).
  6. Cool puddings in ramekins on a rack, about 1 hour.
  7. Discard skin from top of puddings, then stir 1 TBSP cream into each.
  8. Puddings can be served at room temperature or chilled.
  9. If desired, chill puddings, covered, at least 30 minutes.
  10. **Note: Rice pudding can be chilled up to 3 days before serving.

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