When I need a dessert that feels old-fashioned, comforting, and almost effortless, this 5-ingredient oven baked white rice dessert is one of my favorite little tricks. It turns simple pantry staples into a creamy, lightly sweet baked pudding-style dessert with hardly any prep, and the best part is that the dry uncooked long grain white rice goes straight into the casserole dish. It has that practical, budget-friendly charm that makes it perfect for busy weeknights, potlucks, or those times when you want something cozy without making a big production out of it.
This dessert is especially good served warm with a little ground cinnamon on top. If you want to dress it up, try it with fresh berries, sliced bananas, a spoonful of whipped cream, or a drizzle of condensed milk. For a richer dessert spread, pair it with coffee or hot tea, and if you are serving it after dinner, it fits nicely after simple meals like roast chicken, baked ham, or soup and sandwiches.
5-Ingredient Oven Baked White Rice Dessert
Servings: 6
Ingredients
1 cup dry uncooked long grain white rice
Directions
1. Preheat your oven to 325°F and lightly grease a medium oven-safe white ceramic casserole dish.
2. Add the dry uncooked long grain white rice to the casserole dish, then pour in the milk, sugar, and vanilla. Stir gently to combine, and dot the top with the pieces of butter.
3. Cover the dish tightly with foil and bake for 45 minutes. Carefully remove it from the oven, uncover, and stir well so the rice cooks evenly.
4. Return the dish to the oven uncovered and bake for 30 to 40 minutes more, or until the rice is tender and the mixture is creamy and mostly absorbed. The top should look lightly golden around the edges.
5. Let the dessert rest for 10 to 15 minutes before serving so it thickens slightly. Spoon into bowls and serve warm, with cinnamon if you like.
Variations & Tips
Add cinnamon: Stir 1/2 teaspoon ground cinnamon into the milk mixture before baking, or simply sprinkle it on top before serving for a warmer flavor.
Make it richer: For a more decadent texture, replace 1 cup of the milk with evaporated milk. It gives the dessert a creamier finish without adding extra work.
Use the right rice: Long grain white rice works best here because it bakes up tender without getting overly sticky. Avoid instant rice, since it can turn mushy in the oven.
Check for doneness: Ovens and casserole dishes can vary a bit, so if the rice is not fully tender at the end of baking, add a splash more milk and continue baking in 10-minute increments.
Leftover tip: Store leftovers covered in the refrigerator for up to 3 days. Reheat gently with a small splash of milk to loosen the texture and bring back the creaminess.
