This easy rice pudding is incredibly straightforward to prepare and get cooking quickly. It comes out to be incredibly creamy, rich and is a fantastic dessert.

Easy Rice Pudding

One of the best things about this recipe is that you will only need five straightforward ingredients that you’re likely to already have in the house. You can swap the short grain rice for long grain without a massive difference to the end result.

The only downside to this recipe is that it will need a fair bit of time in the oven but at the same will prevent the need to constantly stir if you were to do it on the stove. The upside is that it only takes a few minutes to quickly prepare before you can get it baking in the oven.

This dish will reheat pretty well so if you find yourself with leftovers. Then you can heat them for a deliciously easy breakfast or even for dessert the next night.

Oven Baked Rice Pudding

You will find that this dish is perfect just by itself but if you’re looking for something to go with it, then ice-cream works well. The hot pudding with the cold ice-cream makes this dish incredible. You could also add walnuts, raisins and other extra ingredients to help change the pudding more to your liking.

If you want to see the super short and snappy video on how to make this delicious rice pudding, then be sure to check out the one I prepared below. It goes through all the steps to making this delicious dish. If you love the video and would like to stay up to date on all of the latest videos, then be sure to subscribe to the YouTube channel.

Easy Rice Pudding Recipe

Prep time
5 Minutes
Cook time
1 Hour & 30 Minutes
Total time
1 Hour & 35 Minutes


  • ½ cup Short grain rice
  • 4 cups milk
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • 1 cinnamon stick


  1. Preheat an oven to 150°C/300°F
  2. Lightly butter a deep 8×8 ovenproof dish or similar.
  3. Add the sugar, rice, vanilla, cinnamon, and milk to the dish. Slightly mix together.
  4. Place in the oven and bake for 1 & ½ hours.
  5. Serve & Enjoy

Cooking Tips

  • You can swap the cinnamon stick for ground cinnamon, and you will find that two teaspoons of ground cinnamon should be more than enough to get the same amount of flavor that you would from one stick.
    For a different flavor, you can swap the vanilla out for some rosewater extract instead. This extract will give a very fragrant, flora rose flavor to the rice pudding. Certainly worth giving a try.
  • You can add other ingredients such as raisins or dried cranberries to the pudding. You can either add these at the end or the start of cooking. Personally, I would add them at the beginning, so the flavors infuse with the rest of the dish.
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Nutritional Information

The nutritional information for this tasty rice pudding is right below. It’s important to keep in mind this has been calculated using an online too so it might be slightly inaccurate.

Nutrition Facts
Serving Size: 271g (9.56 oz)
Servings Per Recipe: 4
Amount Per Serving
Calories 218Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 3.1g16%
Trans Fat 0.2g
Cholesterol 20mg7%
Sodium 115mg5%
Total Carbohydrate 33g11%
Dietary Fiber 1g4%
Sugars 13g
Protein 10g 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

You can also make rice pudding in a slow cooker which is just as easy as this dish. Both methods are so much easier than doing it on the stove. However, as I mentioned above, they’re lengthy in cooking times but incredibly easy to prepare.

I hope that you enjoyed this easy rice pudding as much as I enjoyed making and eating it. If you have some feedback or a variation that you would love to share, then please feel free to leave a comment below.