Jewish Baked Rice Pudding Recipe: Caramelized Top With Cinnamon Warmth

There’s something deeply comforting about a warm, cinnamon-spiced rice pudding fresh from the oven. This traditional Jewish baked version transforms simple ingredients into a creamy, custardy dessert with a caramelized top that’s impossible to resist.

What makes this recipe special is its simplicity—just rice, milk, eggs, and a touch of sugar, baked until golden. The slow oven time allows the flavors to meld, creating a dish that’s both rich and homey.

The result is a pudding with a tender, pudding-like texture and a lightly crisp, golden crust. The cinnamon adds warmth, while raisins or vanilla can be stirred in for extra depth.

Perfect for holidays, Shabbat, or any day you crave a taste of tradition. Here’s how to make it.

Ingredients for Jewish Baked Rice Pudding

Simple, comforting ingredients bake into a creamy, spiced dessert with a caramelized crown.

The rice matters here—long-grain or short-grain both work, but avoid instant rice (it gets mushy). Whole milk is non-negotiable for that rich, custardy texture. I’ve tested with 2% and it just doesn’t deliver. Fresh eggs from the farmers market or organic at the grocery store give the best color and structure. For the cinnamon, Penzeys has a vibrant, aromatic variety that’s worth the splurge.

No raisins? Dried cranberries or chopped dates add a nice chew. Want more depth? Vanilla bean paste at half the amount of extract. The butter can be salted if that’s what you have—just reduce the added salt slightly. For a dairy-free version (though this isn’t it), coconut milk and vegan butter work, but the texture changes. Stick with the classic here for authenticity.

This pudding tastes even better the next day—3-4 days in the fridge. Leftovers reheat beautifully in the microwave with a splash of milk. For freezing, portion into containers (it’ll keep for 2-3 months), but the texture softens slightly upon thawing.

Step-by-Step Instructions for Jewish Baked Rice Pudding

Here’s the method. Straightforward, tested, works every time.

Step 1: Par-Cook the Rice

Combine the 1 cup White Rice and 1 cup Water in a medium saucepan. Bring to a boil over high heat, then reduce to low and cover. Simmer for 10 minutes until the water is absorbed and the rice is just barely tender.

It should still have a slight bite in the center. This partial cooking prevents the rice from becoming mushy during the baking phase. Remove from heat and let it sit covered while you prepare the baking dish.

Step 2: Prepare the Baking Dish and Custard Mixture

Preheat your oven to 350°F. Generously grease a 2-quart baking dish with all the 2 tbsp Unsalted Butter, making sure to coat the bottom and sides evenly. The buttered surface is crucial for achieving that caramelized top.

In a large bowl, whisk together the 4 cups Whole Milk, 2 whole Large Eggs, 0.75 cup Granulated Sugar, 1.5 tsp Ground Cinnamon, 1 tsp Vanilla Extract, and 0.25 tsp Salt until the mixture is thoroughly combined and the sugar begins to dissolve.

Step 3: Combine and Add Raisins

Add the par-cooked rice to the custard mixture and stir to fully combine. The rice should be evenly distributed throughout the liquid. Fold in the 0.5 cup Raisins so they are dispersed evenly. I like to let this mixture sit for 5 minutes to allow the rice to absorb some of the custard before baking.

This resting time ensures the rice plumps up slightly, giving you a creamier texture in the final dish. Pour the entire mixture into your prepared baking dish.

Step 4: Bake Until Set and Caramelized

Bake on the center rack for 45 minutes, then give the dish a gentle shake. If the center is still quite liquid, continue baking, checking every 10 minutes until the top is golden brown and the center is just set with a slight jiggle.

This usually takes 60-75 minutes total. The edges should pull away from the dish slightly, and the top will develop a beautiful caramelized crust. The aroma of cinnamon and vanilla will fill your kitchen—this is your signal that it’s nearly done.

Step 5: Cool and Serve

Remove from the oven and let the pudding cool for at least 20 minutes before serving. This resting time allows the custard to fully set and makes it easier to portion. The caramelized top will firm up slightly as it cools, creating that desirable textural contrast.

Serve warm or at room temperature. Each portion should have a creamy interior with a rich, caramelized top layer, and the raisins should be plump and tender throughout. The cinnamon warmth will be evident in every bite.

Pro Cooking Tips for jewish baked rice pudding

Perfect Rice Texture

Par-cooking the rice for 10 minutes is crucial—it should be just barely tender with a slight bite. This prevents mushiness during baking. I use long-grain rice for a firmer texture, but short-grain works too. 🌟

Custard Mixture Tips

Whisk the milk, eggs, sugar, and spices until the sugar nearly dissolves. Let the mixture rest for 5 minutes after combining with rice. This allows the grains to absorb liquid evenly for a creamier result.

Baking Temperature

Bake at a steady 350°F on the center rack. Check at 45 minutes—if the center is still liquid, bake in 10-minute increments until golden and just set. The edges should pull slightly from the dish.

Caramelized Top

Generously butter your 2-quart dish to ensure a perfect caramelized crust. Avoid glass dishes—they can prevent proper browning. The buttered surface reacts with the sugars to create that irresistible golden layer.

Resting Time

Let the pudding cool for at least 20 minutes before serving. This allows the custard to fully set and the caramelized top to firm up. Serving too soon can result in a runny texture. 💡

Even Raisin Distribution

Fold in the raisins gently but thoroughly so they’re evenly dispersed. Soaking them in warm water for 10 minutes beforehand plumps them up, ensuring tender bites in every spoonful.

Frequently Asked Questions