Easy Baked Rice Pudding Recipe

There’s something wonderfully comforting about arroz con leche horneado—baked rice pudding that’s creamy, gently spiced, and with a tender, slightly caramelized top. It’s a dessert or snack that feels like a warm hug after a long day but is also surprisingly simple to make. If you’ve ever wanted a smooth, custardy treat with that bit of structure so it slices nicely, this recipe hits the mark without fuss or fancy ingredients. Using short-grain rice ensures that lovely creamy texture, while the slow simmer with cinnamon and vanilla deepens the flavor beautifully. The key is patience—both while cooking the rice in milk and letting the baked pudding cool fully before cutting. That cooling step keeps the pieces from falling apart, which I found makes serving so much easier. Whether you want a comforting end to dinner or a cozy midday pick-me-up, baked arroz con leche is a practical, reliable recipe worth trying.

Why You’ll Love This Recipe

Creamy and custardy texture that holds its shape when baked and cooled
Simple ingredients you likely already have on hand
Gentle warming spices of cinnamon and vanilla make it naturally comforting
Easy one-pot cooking for the rice, then finishing in the oven for a perfect top crust
Tempering the eggs ensures a smooth custard without curdling
Cooling fully before slicing guarantees neat servings

Ingredients

1 cup (200 g) short-grain white rice
4 cups (960 ml) whole milk
1 cup (200 g) granulated white sugar
2 cinnamon sticks
1 vanilla bean, split and scraped OR 2 teaspoons vanilla extract
4 large egg yolks
Pinch of salt
Butter for greasing the baking dish

Ingredient Notes

Short-grain rice is essential here; its higher starch content creates the creamy, tender texture classic of arroz con leche. Whole milk brings richness that strengthens the custard’s silkiness, while the egg yolks add structure and depth. Cinnamon sticks infuse warmth without overpowering, and fresh vanilla pod always gives a more aromatic, natural flavor than extract—but vanilla extract is a fine substitute if that’s what you have handy. The pinch of salt balances the sweetness.

Kitchen Tools Needed

Medium saucepan with a lid
Mixing bowl
Whisk or fork
Heatproof spatula or spoon
Rectangular or square ovenproof baking dish (about 8×8 inches or 20×20 cm)
Fine mesh sieve or slotted spoon (optional, for removing cinnamon sticks and vanilla bean)

Step-by-Step Instructions

Cook the rice with milk and spices: In a medium saucepan, combine the rice, whole milk, cinnamon sticks, and the vanilla bean seeds plus pod (or vanilla extract if using).
Heat over medium-low, stirring frequently to prevent sticking. Simmer gently until the rice is tender and the mixture thickens slightly, about 30 to 40 minutes. The texture should be creamy but still loose enough to stir easily.
Prepare the egg mixture: Remove the saucepan from heat. Take out the cinnamon sticks and vanilla bean pod. In a separate bowl, whisk the egg yolks with sugar and a pinch of salt until combined and slightly pale.
Temper the egg yolks: To avoid scrambling the eggs, gradually add one or two spoonfuls of the hot rice mixture into the yolks, whisking constantly. This slowly raises their temperature.
Combine all ingredients: Return the tempered egg mixture to the pot with the rest of the rice pudding. Stir thoroughly to combine.
Prepare the baking dish and pour: Butter a square or rectangular baking dish generously. Pour the rice custard mixture into the dish, smoothing the top with a spatula.
Bake: Preheat your oven to 320°F (160°C). Place the dish in the middle rack and bake for 40 to 50 minutes. The surface will become firm with golden, slightly crispy edges, while the center remains creamy but set.
Cool completely before serving: Remove from the oven and let cool fully at room temperature. Cooling is crucial for the pudding to firm up properly so you can unmold and cut it into neat squares without it falling apart.

Pro Tips

Use a heavy-bottomed saucepan to reduce the risk of scorching milk and rice.
Stir frequently during cooking to encourage creaminess and avoid clumps sticking to the bottom.
Don’t rush the cooling process; even if you’re eager to eat it, the pudding slices best when completely cooled.
If you use vanilla pod, scraping the seeds out adds extra flavor—don’t toss the pod right away; add it when simmering, then remove after cooking.
Adjust the oven baking time slightly depending on how moist or firm you prefer the final texture.

Common Mistakes

Not stirring often enough during cooking which can cause the rice to stick and burn.
Adding raw eggs too quickly without tempering, resulting in scrambled bits instead of smooth custard.
Trying to cut the arroz con leche while still warm, causing it to crumble or lose shape.
Using the wrong kind of rice: long-grain won’t yield the same creamy texture.
Skipping the baking step, which is key to developing that slightly toasted top layer.

Variations

Add a handful of raisins or chopped dried apricots to the rice before baking for extra texture and sweetness.
Sprinkle ground cinnamon or nutmeg over the top before baking for a stronger spice punch.
Substitute half the sugar with brown sugar or coconut sugar for a deeper caramel flavor.
Serve with a dollop of whipped cream or a drizzle of caramel sauce to elevate the dessert.

Serving Suggestions

Baked arroz con leche makes a cozy dessert served warm or at room temperature. It pairs beautifully with a cup of coffee or tea. You can also enjoy it as a breakfast treat or snack—its gentle sweetness is satisfying without being heavy.

Storage Instructions

Store leftovers covered tightly in the refrigerator for up to 4 days. Because it’s custardy, it’s important to cover it well to prevent it from drying out or absorbing fridge odors.

Reheating Tips

Reheat gently in the microwave or oven. If microwaving, heat in 20-second bursts, stirring lightly to avoid overheating the eggs. You can also warm leftovers in a low oven (300°F/150°C) covered with foil for about 10-15 minutes until heated through.

Nutrition Estimate

(per serving, recipe serves 8)

Calories: 230
Protein: 6 g
Carbohydrates: 40 g
Fat: 5 g

Recipe Summary

Prep Time: 10 minutes
Cook Time: 40 minutes (stovetop) + 40–50 minutes (baking)
Total Time: 1 hour 40 minutes
Servings: 8
Cuisine: Latin American
Course: Dessert
Calories: 230 per serving

Frequently Asked Questions

Can I use skim or low-fat milk?
Whole milk gives the best creamy texture and flavor, but you can use 2% milk in a pinch. Skim milk will result in a thinner pudding.

What if I don’t have fresh vanilla beans?
Vanilla extract works well. Add it at the beginning with the milk or after removing the spices.

Can I make this recipe dairy-free?
You could try using full-fat coconut milk or almond milk, but the texture and richness won’t be exactly the same.

How do I know when the rice is done cooking before baking?
The rice should be tender but not mushy, and the mixture should have thickened enough to coat the back of a spoon.

Can I prepare this ahead of time?
Yes, you can cook the rice mix a day in advance. Just complete the baking step when ready to serve.

Baked arroz con leche is one of those sweet dishes that reward patience—the gentle simmering brings out gorgeous vanilla and cinnamon notes, and the slow bake finishes it with a perfect custardy hold. Once you’ve tried it, it’ll feel as approachable and comforting as any classic homemade dessert should.