Baked Vanilla-Almond Rice Pudding with Cinnamon
A comforting baked rice pudding infused with vanilla and almond, topped with a sprinkle of cinnamon for a warming dessert. This american-inspired desserts ready in about 75 minutes layers short grain white rice, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3/4 cup short grain white rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup slivered almonds
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp softened for greasing butter
Instructions
- Step 1: Preheat oven to 325°F. Butter a 2-quart baking dish with 2 tbsp softened butter to prevent sticking.
- Step 2: Rinse 3/4 cup short grain white rice under cold water until water runs clear, then drain.
- Step 3: In a medium saucepan, combine the rinsed rice, 4 cups whole milk, 1/2 cup granulated sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered for 15 minutes, stirring occasionally until rice is tender but still slightly firm.
- Step 4: In a separate bowl, whisk 2 large eggs with 1 1/2 tsp vanilla extract and 1/2 tsp almond extract.
- Step 5: Remove the saucepan from heat and gradually stir about 1 cup of the hot rice mixture into the egg mixture to temper the eggs.
- Step 6: Return the egg mixture to the saucepan and stir to combine thoroughly.
- Step 7: Pour the entire rice mixture into the prepared baking dish, sprinkle 1/4 cup slivered almonds evenly on top, and dust with 1 tsp ground cinnamon.
- Step 8: Bake uncovered for 40-45 minutes until the pudding is set and the top is lightly golden.
- Step 9: Let cool slightly before serving warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Vanilla-Almond Rice Pudding with Cinnamon take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Vanilla-Almond Rice Pudding with Cinnamon?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Vanilla-Almond Rice Pudding with Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Vanilla-Almond Rice Pudding with Cinnamon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Vanilla-Almond Rice Pudding with Cinnamon?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
