This rich, creamy slow baked rice pudding recipe is the ultimate version of the classic comfort food. The old-fashioned method of slow cooking the rice in milk gives the vanilla custard an incredible silky texture and home cooked flavor. This rice pudding recipe is wonderful for entertaining guests. Just slip the casserole into the oven an hour before they arrive to give the house an irresistible aroma and then serve a fantastic dessert later.
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours, 5 minutes
- 2 tablespoons butter, softened
- 12 cups whole milk
- 2 cups uncooked rice
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
Preheat the oven to 300F. Butter the inside of a 9-inch by 13-inch glass baking dish. Add the remaining ingredients to the dish and stir them thoroughly.
Bake the rice pudding, uncovered, for 2 1/2 to 3 hours, until the rice is tender and a brown skin forms over the custard. Cool the slow baked rice pudding for 10 minutes at room temperature and then gently remove the skin and discard it.
This slow baked rice pudding recipe makes 10 to 12 servings.