Sticky Rice Pudding
Rice pudding is one of those desserts that has stayed around for generations because it’s simple, filling, and made from very basic ingredients. There’s nothing complicated about it, but when it’s cooked slowly in the oven, it turns into something really comforting.
This version is baked low and slow until the rice becomes soft and creamy underneath, while the top develops that classic golden skin. It’s the sort of pudding that fills the house with warmth while it cooks and feels especially nice on colder evenings.
What I like about recipes like this is how little they need to come together. Rice, milk, cream, sugar, and a few pantry staples are enough to make a proper old-fashioned dessert that still feels just as good today.
This recipe is part of my Old-Fashioned Puddings series on YouTube, where I’m sharing traditional puddings and desserts that many of us grew up with.
Watch the Episode
This week on Farmers Wife Homestead, I’m making Sticky Rice Pudding, baked slowly in the oven until creamy with that classic golden top.
In the video, I show the texture you’re looking for before baking and how the pudding thickens as it cooks. If you’ve never made baked rice pudding before, it’s a really simple recipe to start with.
New episodes in the Old-Fashioned Puddings series are shared every Sunday evening at 7 pm (NZST) on YouTube.
Sticky Rice Pudding – Old-Fashioned Puddings Series Episode Three
If you missed my previous series, Old-Fashioned Dinners (that still work today), you can watch the full playlist here
Other Recipes in This Series
If you’re following along with the Old-Fashioned Puddings series, you might also enjoy:
Other Recipes You May Like
- Homemade Golden Syrup
- Salted Caramel Ice Cream Using Homemade Condensed Milk
- No-Bake Chocolate Fudge Slice
- The Easiest Cinnamon Scrolls
Recipe Card
Serves: 6–8
Prep time: 10 minutes
Cook time: 2 hours
Ingredients
- 230 g (1 cup) short grain rice (unwashed)
- 1 litre milk (4 cups)
- 500 ml cream (2 cups)
- 4 Tbsp sugar
- ½ tsp vanilla essence
- ½ tsp salt
- Pinch of nutmeg
- Butter, for greasing the dish
Method
- Preheat the oven to 140°C bake. Generously butter a 9 × 13-inch casserole dish.
- Pour the unwashed rice into the prepared dish and spread evenly.
- In a saucepan, gently warm the milk, cream, sugar, vanilla essence, salt, and nutmeg until warm. Do not let it simmer or boil.
- Carefully pour the warm milk mixture over the rice.
- Place the dish into the oven uncovered and bake for 30 minutes.
- Remove the pudding from the oven and give it a gentle stir, then return it to the oven for another 1½ hours, or until the rice is tender and the top has developed a golden skin.
- Allow the pudding to rest for about 10 minutes before serving.
What to Serve with This Recipe
- Cream or pouring cream
- Stewed fruit
- Berry compote
- Ice cream
Stacey’s Kitchen Tips
- Don’t wash the rice — the starch helps create the creamy texture
- Warming the milk mixture first helps the pudding cook more evenly
- The pudding thickens more as it cools slightly
- The golden skin on top is part of the traditional texture and flavour
Variations & Substitutions
- Add raisins or sultanas before baking
- Swap vanilla essence for vanilla paste
- Sprinkle cinnamon over the top before baking
- Use full cream milk for the best texture
Storage, Freezer & Make-Ahead Notes
- Store leftovers in the fridge for up to 3 days
- Reheat gently in the microwave or oven
- Add a splash of milk when reheating if needed
- Best served warm
Final Thoughts
There’s something really comforting about a pudding like this slowly baking away in the oven. It’s simple, filling, and proof that older recipes don’t need complicated ingredients to still feel special.
Stacey
Sticky Rice Pudding
Ingredients
- 230 g short grain rice (unwashed) 1 cup
- 1 litre milk 4 cups
- 500 ml cream 2 cups
- 4 Tbsp sugar
- ½ tsp vanilla essence
- ½ tsp salt
- Pinch of nutmeg
- Butter for greasing the dish
Instructions
- Preheat the oven to 140°C bake. Generously butter a 9 × 13-inch casserole dish.
- Pour the unwashed rice into the prepared dish and spread evenly.
- In a saucepan, gently warm the milk, cream, sugar, vanilla essence, salt, and nutmeg until warm. Do not let it simmer or boil.
- Carefully pour the warm milk mixture over the rice.
- Place the dish into the oven uncovered and bake for 30 minutes.
- Remove the pudding from the oven and give it a gentle stir, then return it to the oven for another 1½ hours, or until the rice is tender and the top has developed a golden skin.
- Allow the pudding to rest for about 10 minutes before serving.
Notes
Notes
- Don’t wash the rice or the pudding won’t become as creamy
- The pudding thickens further as it rests
Variations
- Add dried fruit or cinnamon for extra flavour
- Serve with cream or stewed fruit
Storage
- Store in the fridge for up to 3 days
- Reheat with a splash of milk if needed
