Baked Rice Pudding Cake

A creamy, comforting baked rice pudding cake with simple pantry ingredients, delicate vanilla flavor, and a lightly caramelized top.

This baked rice pudding cake is a classic comfort dessert with a silky custard texture, tender rice, and a gently caramelized top. It is easy to prepare with pantry staples and makes a lovely dessert for family meals, holidays, or any day you want something warm and nostalgic.

Ingredients

• 1 cup uncooked medium-grain white rice
• 2 1/2 cups water
• 4 cups whole milk
• 1 cinnamon stick
• 1 strip lemon zest
• 3/4 cup granulated sugar
• 4 large eggs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons raisins, optional
• Ground cinnamon for serving, optional

Instructions

1. Preheat the oven to 350 F and lightly grease an 8-inch baking dish or deep pie dish.
2. Rinse the rice briefly, then combine it with the water in a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer until the water is absorbed and the rice is just tender, about 15 to 18 minutes.
3. In a separate saucepan, heat the milk with the cinnamon stick and lemon zest over medium heat until steaming. Do not let it boil.
4. Remove the cinnamon stick and lemon zest. Stir in the sugar, butter, and salt until dissolved.
5. In a bowl, whisk the eggs. Slowly add a few ladles of the warm milk mixture to temper the eggs, whisking constantly.
6. Pour the tempered egg mixture back into the saucepan and whisk well. Add the vanilla extract.
7. Fold the cooked rice into the custard mixture. Stir in the raisins if using.
8. Transfer the mixture to the prepared baking dish. Bake for 35 to 40 minutes, or until the center is just set and the top is lightly golden.
9. Let cool for at least 20 minutes before serving. Serve warm or chilled, with ground cinnamon if desired.