Slow-Baked Rice Pudding

READY IN: 2hrs 5mins
Recipe by oloschiavo

A classic comfort dessert, this dish tastes fabulous served hot or cold. Accompany with fresh or poached seasonal fruit.

Top Review by HeatherFeather

I tried to make this pudding tonight and it just wouldn't set up into a pudding. I did use the correct short grain pudding rice and whole milk as instructed in the recipe. My oven was indeed correctly set to 150 C (300 F). I made no substitutions at all, and measured everything carefully. There was just still so much liquid, even after I let it cool. I wonder if the measurement of the milk is off? Some other recipes indicate baking the pudding with a lid on, perhaps this is missing from the instructions? I tried the recipe again, just to be certain I hadn't made any accidental measuring errors, and unfortunately, the results were the same (even after baking a further 30 minutes). It does set up more upon chilling and has a lovely taste.

Ingredients Nutrition


  1. Preheat oven to 300f.
  2. Mix rice, sugar, milk vanilla and salt.
  3. Pour into greased baking dish.
  4. Bake 2 hours, stirring occasionally.
  5. Sprinkle with nutmeg and dot with pieces of butter about 5 minutes before fully cooked.
  6. Allow 10 minutes cooling time before serving.

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