Gluten-Free Baked Rice Pudding
Baked rice pudding is a rich, creamy, and comforting dessert. Baking it creates a thick, pudding-like texture with a gorgeous, custard-like skin on top, the best part! Made with pudding rice, this recipe delivers the perfect consistency every time.
A Recipe Passed Down Through Generations
This dish holds a special place in my heart because it has been in my family for generations. My granny made it when my mum was a child, and she eventually passed it down to us. It was a staple in our home, especially during colder months when we craved something warm and comforting.
My mum always made it with love, and it quickly became my absolute favourite dessert. My sisters and I would wait so patiently for the rice to cook. Then we watched the pudding bake. We waited for it to cool just enough. Then we could dig in. Of course, it never lasted long once it was ready!
Now, I’m continuing the tradition by making it for my own family. Every spoonful reminds me of those cosy moments from my childhood. There’s something truly special about passing down recipes that have stood the test of time.
The Perfect Comfort Dessert
This baked rice pudding is chewy, sweet, and wonderfully creamy. The thick custard-like top forms as it bakes, adding a delicious contrast to the soft, creamy rice beneath. It’s the kind of dessert that warms you from the inside out.
You might enjoy it fresh from the oven. Or you might like it chilled straight from the fridge. It’s a comforting treat that never disappoints. And yes, cold rice pudding is just as delicious!
How to Serve Baked Rice Pudding
This baked rice pudding is delicious on its own. You can take it to the next level with a few simple toppings.
For a classic touch, serve it with a splash of warm or cold milk or a drizzle of fresh cream. If you love fruity flavours, top it with strawberries, blueberries, or even sliced banana for a naturally sweet twist.
Enjoy it warm for a cosy treat or cold for a refreshing dessert, either way, it’s absolutely delicious!
How to Store Baked Rice Pudding
If you have leftovers (which is rare in our house!), store them in an airtight container in the fridge for up to 3 days. The pudding thickens as it cools, so you may want to stir in a little milk before reheating.
To reheat, warm it in the microwave for 30-60 seconds. Stir halfway through. Alternatively, heat it gently on the hob with a splash of milk. You can also enjoy it cold straight from the fridge, it’s just as delicious!
Enjoyed this comforting recipe then you should try -
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
This gluten-free baked rice pudding is rich, creamy, and topped with a delicious custard-like skin. A comforting family recipe passed down for generations!
- 200 grams pudding/pearl rice
- 355 ml water
- 3 tbsp Sugar
- 1 tbsp butter (can also use a dairy free alternative)
- 475 ml whole milk (can also use a dairy free alternative)
- 2 tsp ground nutmeg
- 1 tbsp ground cinnamon
- Preheat oven to 425F/200C/Gas 7.
- Add rice and water to a baking dish, bake for 30 mins.
- Once rice has soaked up all the water stir in the butter and sugar followed by the milk. Sprinkle the nutmeg over the top.
- Return back to the oven for another 30 - 40 minutes or until the top has a nice golden colour.
- Serve hot or cold.