Who makes the best rice pudding at home? Surely you thought of your aunt or grandmother, right? Maybe each of them adds that secret special touch which makes it different.

The truth is rice pudding is one of those delicious and nutritious desserts that take you back to your childhood and always make you feel at home.

This dish is known all over the world, but everything seems to point that this dessert is originally from the Iberian Peninsula where rice was brought to those lands by the Arabs. The inhabitants of Asturias combined their best product, milk, with rice in a single recipe, resulting in this appetizing dessert.

Although rice pudding seems simple to make, it requires a lot of patience, using the right ingredients, and knowing a few tricks can make the whole difference. Rice pudding can be eaten in many ways, not just the way we all know.

Rice pudding: different cultures, countless recipes

There is a long list of variants of this dessert all over the world, with slight differences based mainly on texture. One of its great advantages is that it is easily adaptable to the tastes of each culture, as some people prefer it thicker and more mellow, and others like it lighter, almost like a sweet soup.

Even though rice pudding is an important part of Mexican cuisine, this dish is not originally from there. After the Spanish settlers arrived in Mexico, the locals gladly adopted rice pudding, making it one of their favorite desserts.

Certainly one of the few dishes that has gone around the world is rice pudding. Check out how it is prepared in these different types of cuisine.

  • Mexicans add a pinch of cinnamon powder and raisins.
  • In Spain, lemon peel is used, whereas orange peel is used in Italy.
  • It is served with burned sugar in Asturias and Portugal to give it a caramelized and crispy taste.
  • It is flavored with lemon or cinnamon in Argentina.
  • Apples are added by Germans, while almonds and cherries are added by Norwegians.
  • Coconut or condensed milk is often used in some countries.

Why not try this baked rice pudding at home?

This time, you will learn how to make rice pudding in a very similar way to the Caribbean style, that is, adding coconut milk to the traditional recipe. But there’s an additional innovation: instead of using the stove as usual when making this dessert you will use the oven.

Try this very tasty baked coconut rice pudding recipe at home, you will be surprised with the final result.

Baked coconut rice pudding

Whether you don’t have the time or you don’t feel like spending your time watching a pot, this recipe for rice pudding in the oven is the perfect alternative for you.


  • 1/3 cup of white round-grain rice.
  • 1 cup of milk.
  • 2 cups of coconut milk.
  • ½ cup of sugar.
  • 1 vanilla pod.
  • Salt.
  • 1 strip of lemon peel.
  • Ground cinnamon to taste.


Pay attention to the following steps and follow them carefully to enjoy this delicious dessert.

  1. Preheat the oven to 165 ºC. Choose a baking casserole dish, preferably a cocotte type, made of iron, with a lid, not very large in  diameter.
  2. Cut the vanilla in two and make a longitudinal cut in each half, to open them without breaking. Pour the rice with the sugar, vanilla, a couple of pieces of lemon peel -without the white part-, a pinch of salt, and, if desired, a cinnamon stick into the casserole. Mix well.
  3. Cover with milk and coconut milk, stirring occasionally. Cover the casserole tightly with two pieces of aluminum foil if it does not have a lid. Bake for approximately 1 hour.
  4. After 60 minutes, uncover, stir very carefully and leave in the oven for 15-20 minutes more. If necessary, correct the texture by adding a little more milk.
  5. Take out of the oven and let it stand for a few minutes.
  6. Sprinkle some cinnamon to taste when serving.

Many people prefer this baked version instead of the over-the-stove traditional one, since it results in a creamier, tastier blend. It’s ideal for enjoying on those cold winter afternoons.

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