Creamy baked rice pudding

How good does this look? A delicious baked rice pudding is just the thing you need on a rainy weekend! This version makes the most delicious pudding with vanilla bean paste and cinnamon infused throughout for that amazing smell to fill the whole house. You can make it all in one big dish or in smaller individual ramekins if you like.


  • 2 cups milk
  • 300ml thin cream
  • 1/2 cup calrose or arborio rice, rinsed, drained
  • 1/3 cup caster sugar
  • 1 cinnamon stick
  • 2 teaspoons vanilla bean paste
  • 2 egg yolks
  • Pinch of ground nutmeg


1. Preheat oven to 160°C. Combine milk, cream, rice, sugar, cinnamon and vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture just comes to a simmer. Remove from heat and set aside for 15 minutes for the flavours to infuse.

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2. Remove and discard cinnamon. Add egg yolks; stir to combine. Pour rice mixture into a 4-cup (1 litre) capacity ovenproof dish. Sprinkle with nutmeg. Bake, stirring occasionally, for 1 hour or until rice is tender and custard is set. Remove and set aside for 10 minutes to rest before serving.


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