Baked rice pudding is every bit as delicious as it sounds, but this gratin-style dessert takes the classic to a whole new level. Topped with golden, crunchy breadcrumbs, this is not your ordinary rice pudding! It is irresistibly rich, creamy, and comforting, with a beautifully crisp topping that makes every bite extra special.
Cooked on the stovetop until perfectly creamy, then baked in the oven until golden and crunchy, this indulgent rice pudding is finished with a fragrant orange blossom–scented sugar syrup for an elegant Middle Eastern-inspired touch. It is one of those unforgettable desserts that family and friends will request again and again.
Follow the detailed step-by-step video tutorial below to learn how to make this delicious baked rice pudding recipe at home.
This is not a dessert to make when you’re short on time. It requires plenty of stirring, but don’t let that put you off! Making this creamy baked rice pudding is more time-consuming than complicated, and it is precisely this slow, gentle cooking process that makes it so special. Give it the time and attention it deserves, and you’ll be rewarded with an irresistibly rich, silky-smooth, and dreamy rice pudding that is well worth the effort.
Gradually adding the milk and allowing the rice to cook slowly creates an exceptionally rich and creamy rice pudding, infused with delicate, subtle flavors. The result is a luxuriously smooth dessert that is wonderfully indulgent without being overly sweet. A generous topping of breadcrumbs adds an irresistible crunch and a beautiful golden-brown finish, creating the perfect contrast to the creamy rice pudding beneath.
Ingredients for Baked Rice Pudding
- Short-grain rice: Short-grain rice is ideal for this recipe because it releases more starch during cooking than long-grain varieties, creating a naturally thick, rich, and creamy rice pudding.
- Whole milk: For the best results, use whole milk with 3.5% milk fat. Avoid using milk with less than 2% fat to ensure a rich, creamy consistency.
- Sugar: Granulated white sugar is used to prepare the fragrant sugar syrup that accompanies the pudding. The rice pudding itself contains no added sugar, allowing the delicate flavors of the milk, mastic, and orange blossom water to shine.
- Lemon juice: A small squeeze of fresh lemon juice is added to the boiling sugar syrup to help prevent crystallization and keep the syrup smooth.
- Heavy cream: Although optional, a dollop of whipped heavy cream adds an extra layer of richness and creates an even more indulgent, velvety-smooth dessert.
- Water: Water is used both to cook the rice and to prepare the sugar syrup.
- Breadcrumbs: Breadcrumbs create a deliciously crunchy topping that contrasts beautifully with the creamy rice pudding. Panko breadcrumbs are an excellent choice for a lighter, crispier texture and a beautiful golden finish.
- Mastic: This aromatic resin adds a distinctive, delicate flavor that is especially beloved in Middle Eastern puddings and traditional oriental sweets. It lends the rice pudding its unique character and fragrant aroma.
- Orange blossom water: Fragrant orange blossom water infuses the sugar syrup with delicate floral notes, complementing the creamy pudding and enhancing its Middle Eastern-inspired flavor.
- Melted butter: Use melted butter to grease the baking dish or individual ramekins, helping prevent sticking while adding a subtle richness to the finished dessert.
Hadia’s Tips for the Best Baked Rice Pudding
- Add the milk gradually: The secret to achieving an exceptionally creamy rice pudding is to add the milk gradually to the cooked rice. Yes, the rice must be cooked separately first! Once tender, slowly incorporate the milk and cream, stirring frequently to allow the rice to absorb the liquid and release its starch. This slow process creates the pudding’s signature rich, velvety texture.
- Choose the right type of rice: Egyptian rice is the traditional and most popular choice for rice pudding in the Middle East. However, if you cannot find it, short-grain varieties such as Arborio, Bomba, or sushi rice work beautifully, too. Their high starch content helps thicken the milk naturally, resulting in a luxuriously creamy pudding.
- Adjust the sweetness to your liking: Unlike many traditional rice pudding recipes, this one contains no added sugar. Instead, it is served with a fragrant sugar syrup infused with orange blossom water. This allows everyone to drizzle on as much syrup as they like, making it easy to customize the sweetness of each serving.
- Make your own breadcrumbs: I usually make breadcrumbs from scratch because homemade breadcrumbs offer a fresher flavor and a more satisfying crunch than most store-bought varieties. For the best results, follow the homemade breadcrumb instructions in the recipe notes below. Alternatively, use panko breadcrumbs for a light, crispy, golden topping.
How to Store Baked Rice Pudding
Allow any leftover baked rice pudding to cool, then transfer it to an airtight container and refrigerate for up to 4 days. When ready to serve, reheat it gently in the oven at a low temperature until warmed through. If the pudding has thickened during refrigeration, a small splash of milk can help restore its creamy consistency.
Can You Freeze Baked Rice Pudding?
I do not recommend freezing baked rice pudding. Freezing and thawing can alter the texture of the rice and dairy, leaving the pudding grainy or less creamy. For the best flavor and texture, enjoy it freshly baked or refrigerated within four days.
To make this delicious baked rice pudding, you’ll prepare three essential components: a fragrant orange blossom sugar syrup, golden, crispy breadcrumbs, and a rich, creamy rice pudding. Each element plays an important role in creating this irresistible dessert, combining velvety rice pudding with a crunchy topping and delicately scented syrup.
1. Prepare the Orange Blossom Sugar Syrup
In a saucepan, combine the sugar, water, and lemon juice over medium heat. Stir with a wooden spoon until the sugar has completely dissolved. Once the mixture comes to a boil, reduce the heat to low and let it simmer gently for 7 minutes, uncovered. Stir in the orange blossom water and continue simmering for another minute. Remove the saucepan from the heat and set the syrup aside to cool completely.
2. Make the Homemade Breadcrumbs (or Use Panko Breadcrumbs)
For the best flavor and a deliciously crisp, golden topping, I recommend making your own breadcrumbs from scratch. Alternatively, you can use panko breadcrumbs for a light, crunchy texture.
To make homemade breadcrumbs:
- Preheat the oven to 250°F (120°C).
- Slice the white bread into even slices. I used 5 slices of white bread for this recipe.
- Arrange the bread slices directly on the oven racks and bake for approximately 25 minutes, or until completely dry, hard, and golden brown.
- Remove the bread from the oven and allow it to cool completely on a wire rack.
- Break the dried bread into smaller pieces, transfer them to the bowl of a food processor, and pulse until fine, even breadcrumbs form.
Your homemade breadcrumbs are now ready to use as a deliciously crunchy topping for the baked rice pudding.
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How to Make Baked Rice Pudding
1. Cook the Rice
Rinse the rice thoroughly under cold running water, then drain well. Transfer the rice to a saucepan, add the water, and bring to a boil. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the rice is completely tender and the water has been absorbed.
2. Prepare the Creamy Rice Pudding
Return the saucepan containing the cooked rice to the stovetop. Over medium-low heat, gradually incorporate the milk, adding ½ cup at a time. Stir continuously until each addition of milk has been absorbed before adding the next. Continue this process until all 8 cups of milk have been incorporated.
Add the heavy cream and stir thoroughly until fully combined. Continue cooking and stirring until the cream has been absorbed and the mixture becomes thick and velvety. Stir in the orange blossom water, mixing well to distribute its delicate floral aroma throughout the pudding.
This gradual cooking process takes approximately 30 minutes and is essential for achieving the rich, creamy consistency that makes this baked rice pudding so special. The mixture should be thick and luscious at this stage. Remove the saucepan from the heat and set aside.
3. Assemble the Rice Pudding Before Baking
Preheat the oven to 340°F (170°C). Grease an ovenproof baking dish or individual ramekins with melted butter. Sprinkle half of the breadcrumbs evenly over the bottom of the dish or ramekins.
Carefully spoon the creamy rice pudding over the breadcrumb layer, spreading it evenly. Finish by sprinkling the remaining breadcrumbs over the surface to create a deliciously crunchy topping.
4. Bake Until Golden and Crispy
Transfer the baking dish or ramekins to the preheated oven and bake for 20–22 minutes, or until the breadcrumb topping is beautifully golden and crisp.
Remove from the oven and serve warm, accompanied by the cooled orange blossom sugar syrup. Drizzle the fragrant syrup over each serving according to taste for the perfect balance of creamy rice pudding, crunchy breadcrumbs, and delicate floral sweetness.
More Lebanese Pudding Recipes to Try
If you love traditional Lebanese desserts, explore these delicious pudding recipes, each offering its own unique flavors and textures:
- Ashtalieh: A delicate, milk-based Lebanese pudding with a smooth, silky texture, traditionally served with sugar syrup and crushed pistachios.
- Muhallabieh with Apricot Coulis: A creamy Lebanese milk pudding paired with a vibrant apricot coulis for a delightful balance of floral sweetness and fruity tang.
- Moufataka: A traditional Lebanese pudding made with tahini and turmeric, known for its distinctive flavor, rich texture, and beautiful golden color.
- Layali Lubnan (Lebanese Nights): A popular semolina pudding delicately flavored with orange blossom water, typically topped with whipped cream, pistachios, and fragrant sugar syrup.
Looking for something lighter and refreshing? You might also enjoy learning how to make Lebanese Cold Rice Pudding, a chilled, creamy dessert that offers a delightful alternative to this warm, oven-baked rice pudding.
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Baked Rice Pudding with Breadcrumbs
Description
Equipment
- Pot
- casserole
Ingredients
Ingredients for the Baked Rice Pudding
- 1 cup short-grain rice
- 1½ cups water
- 8 cups whole milk: Whole milk with 3.5% milk fat is ideal for the creamiest results. For best results avoid milk with less than 2% fat
- ⅓ cup heavy cream
- ¼ teaspoon ground mastic gum: Optional but highly recommended for its distinctive, aromatic flavor. You can substitute it with ½ teaspoon vanilla sugar.
- 2 tablespoons orange blossom water
- 1 teaspoon butter: For greasing the baking dish or individual ramekins.
- ½ cup panko breadcrumbs: For a golden crunchy topping. Alternatively, make your own homemade breadcrumbs by following the instructions in the recipe notes below.
Ingredients for the Orange Blossom Sugar Syrup
- 2 cups granulated white sugar
- 1 cup water
- 2 tablespoons lemon juice
- 3 teaspoons orange blossom water
Instructions
To make the sugar syrup:
- In a saucepan set over medium heat, combine the sugar, water, and lemon juice. Stir the mixture gently with a wooden spoon until the sugar completely dissolves. Bring to a boil, then reduce the heat to low and let it simmer, uncovered, for 7 minutes.
- Infuse the mixture with the orange blossom water, allowing it to simmer gently for one final minute.
- Set aside to cool completely.
To make the rice pudding:
- Rinse the rice under cold running water and drain well. Transfer it to a pot, add the water, and bring it to a boil. Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and fully cooked. If a thin, slightly browned crust forms at the bottom of the pot, carefully transfer the fluffier top rice to another stockpot
- Return the pot to the stovetop over medium-low heat. Working with ½ cup at a time, gradually add the milk to the rice, stirring continuously until each addition is fully absorbed. Repeat this process, adding the remaining milk a ½ cup at a time, until all 8 cups of milk have been incorporated”
- Pour in the heavy cream and stir until the mixture is homogenous, continuing to cook until the cream is fully absorbed. Stir in the orange blossom water and mix well. This gradual process takes about 30 minutes for the rice to absorb all the dairy. At this stage, the mixture should have the consistency of a thick soup. Remove from the heat and set aside.
- Preheat the oven to 170°C (340°F).
- Generously butter an ovenproof dish or individual ramekins, then evenly coat the base with half of the breadcrumbs. Spoon the rice pudding into the prepared dish or ramekins, spreading it evenly, and finish by sprinkling the remaining breadcrumbs over the surface
- Bake for 15–20 minutes, or until the surface of the rice pudding develops a delicate golden-brown crust. Serve warm or at room temperature. Please note that the pudding will continue to thicken as it rests. For a step-by-step visual guide, refer to the detailed video tutorial.
