Creamy Oven-Baked Rice Pudding – Easy & No Overflow

Описание: Make creamy, oven-baked rice pudding at home with ease!
This recipe is simple, mess-free, and always perfectly creamy.
Perfect for kids’ breakfast or dinner, served with cinnamon, cocoa, or jam – everyone will love it!
Quick, easy, and family-friendly dessert for any occasion.

Pan 25.5×37×6 cm

Ingredients:
2 liters of milk
250 g short-grain rice
60–80 g sugar (mildly sweet)
1 pinch of salt
2 packets of vanilla sugar or 1 vanilla bean
1–2 tbsp butter (for topping)

Optional – Creamier Version:
For a creamier pudding:
1.8 liters milk + 200 ml heavy cream
(Subtract the cream from the milk so total liquid remains 2 liters.)

Instructions:
Preheat your oven to 160–170 °C (320–340 °F), top and bottom heat.
Rinse the rice and spread it evenly in the 25.5×37×6 cm pan.
Pour the milk (or milk-cream mixture) over the rice.
Add sugar, salt, and vanilla, then stir gently.
Dot the top with small pieces of butter.
Bake 80–90 minutes, uncovered.
Stir 4–5 times during baking – this reduces skin forming on top.
If a light brown film forms, you can easily remove it if you prefer.
If it seems a bit thin at the end, increase the oven to 180 °C (355 °F) for 10 more minutes.
After removing from the oven, cover with foil or a lid and let it rest 20–30 minutes to thicken further.

Tips:
The milk in this large pan is only about 2.5–3 cm high – almost impossible to overflow.
The cream version is extra creamy and custard-like.
Serve with cinnamon, cocoa, or jam – all delicious options.

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