Creamy Baked Rice Pudding

Silky, rich, and deeply comforting — slow-baked rice pudding with a luscious, creamy custard that sets into something impossibly smooth and velvety, finished under the broiler with a gorgeous golden, caramelized top. Pure, old-fashioned comfort in a ramekin.

INGREDIENTS

• 0.5 cups short-grain or arborio rice
• 3 cups whole milk
• 1 cup heavy cream
• 0.33 cups granulated sugar
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 0.25 teaspoons nutmeg
• 0.25 teaspoons cinnamon
• pinch of salt
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons granulated sugar (for brûlée topping)

STEPS

1. Cook the rice: In a medium saucepan, combine the rice and 1.5 cups of the whole milk over medium heat. Cook, stirring frequently, for 15–18 minutes until the rice is partially cooked and has absorbed most of the milk but is still slightly firm. Remove from heat and set aside. The rice will finish cooking in the oven and absorb the custard as it bakes.
2. Preheat the oven: Preheat your oven to 325°F (165°C) and place a large roasting pan on the middle rack. Lightly butter four individual ramekins or one large baking dish.
3. Make the custard: In a large bowl, whisk together the eggs, egg yolk, granulated sugar, vanilla extract, nutmeg, cinnamon, and pinch of salt until smooth and pale. Gradually whisk in the remaining 1.5 cups of whole milk and all of the heavy cream until completely combined and silky.
4. Combine: Stir the partially cooked rice into the custard mixture until evenly distributed. Pour the mixture into the prepared ramekins or baking dish, dividing evenly. Scatter the small cubes of butter over the top of each portion.
5. Bake in a water bath: Place the filled ramekins or baking dish into the roasting pan on the oven rack. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. The water bath ensures the custard bakes gently and evenly without curdling or drying out. Bake at 325°F for 45–55 minutes for individual ramekins or 60–70 minutes for a large dish, until the custard is just set with a very slight wobble in the center when gently shaken.
6. Brûlée the top: Remove the ramekins from the water bath and let cool for 10 minutes. Sprinkle the granulated sugar evenly over the top of each pudding. Using a kitchen torch, caramelize the sugar in slow, circular motions until it melts, bubbles, and turns a deep amber color with dark, glossy spots. Alternatively, place under a very hot broiler for 2–3 minutes until the sugar caramelizes — watch closely as it can burn in seconds.
7. Rest and serve: Let the pudding rest for 5 minutes after brûléeing — the caramelized top will harden into a gorgeous, glassy crust. Serve warm or at room temperature.

NOTES Tips: Arborio rice is the best choice for this recipe — its high starch content releases naturally into the custard during baking, creating an extraordinarily creamy, thick texture that long-grain rice cannot replicate. Partially cooking the rice on the stovetop before combining it with the custard is essential — raw rice added directly to the custard will not cook through fully before the custard sets. The water bath is non-negotiable for a smooth, silky, properly set custard — baking without it will cause the eggs to scramble and the pudding to be grainy and curdled. The broiler brûlée finish is what transforms this humble pudding into something truly spectacular — that golden, caramelized, slightly charred top with its glassy crunch against the creamy interior is the whole point. This pudding keeps refrigerated covered for up to 3 days — add the brûlée topping fresh just before serving each time for the best result.