Baked Rice Pudding with Warm Plum and Cinnamon Sauce
Creamy and aromatic baked rice pudding with a golden crust and warm plum sauce. A simple seasonal dessert with a nostalgic taste of childhood.
Baked Rice Pudding with Plum and Cinnamon Sauce
Course: DessertCuisine: RomanianDifficulty: Easy4
servings15
minutes45
minutes390
kcal1
hourSome desserts have a way of taking us straight back to childhood. Rice pudding is one of them – maybe not for everyone, but for some of us, definitely. And especially when we make it at home, because it fills the house with such a wonderful aroma that it’s hard to be patient and wait until it’s ready.
I absolutely love these simple desserts because they don’t need fancy ingredients, just a little patience. This rice pudding is quick and easy to prepare, and once baked, you’ll have a soft and creamy pudding with lightly browned edges and a beautiful golden crust on top.
And the plum sauce is what makes it even more special. It takes just a few minutes to prepare, but completely transforms the dessert. Warm plums, melted butter, brown sugar, and cinnamon come together into a fragrant sauce that we generously pour over the pudding as soon as it comes out of the oven.
Curious to see how it’s made? You’ll find the full recipe below!
Ingredients
- For the rice pudding
150 g short-grain rice
400 ml water
500 ml whole milk
70–80 g sugar
2 eggs
30 g butter
1 teaspoon vanilla extract
1teaspoon ground cinnamon
a pinch of salt
- For the plum sauce
5–6 ripe but firm plums
40 g brown sugar
25 g butter
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon lemon juice
Preparation method
- For a creamy texture, I recommend using short-grain rice, which releases more starch as it cooks.
- Preparing the rice
Add the water, milk, sugar, and a pinch of salt to a saucepan. Stir in the rice and cook over low heat for 15–20 minutes. The rice should be well hydrated, and the mixture should become creamy, but not too thick. It will continue to thicken as it bakes. - Preparing the pudding mixture
Remove the saucepan from the heat and add the sugar, butter, vanilla, and cinnamon. Stir well and let the mixture cool for about 5–10 minutes.
In a separate bowl, beat the two eggs, then gradually incorporate them into the warm rice mixture, stirring continuously. - Baking the pudding
Grease a baking dish with a little butter and pour in the mixture.
Preheat the oven to 175°C (350°F), using conventional top and bottom heat, and bake the pudding for about 30–35 minutes, until set and beautifully golden on top.
There’s no need to bake it until the center is completely firm. When you take it out of the oven, the center may still have a slight wobble. As it cools, the pudding will set further while remaining creamy. - Preparing the plum sauce
Meanwhile, wash the plums, remove the pits, and cut them into halves or quarters, depending on their size. Add the plums to a skillet, then add the brown sugar and butter and gently toss to combine. - Add the vanilla and lemon juice. Cook over medium heat for about 8–10 minutes, gently stirring from time to time. The plums should start to soften and release their juices, creating a fragrant sauce with the butter and sugar. Remove from the heat and stir in a little cinnamon for an extra touch of warmth and flavor.
- Serving
Remove the pudding from the oven and let it rest for about 10 minutes. Serve warm or slightly cooled, topped with the plum sauce and pieces of fruit.
For a lovely contrast, you can also serve it with a spoonful of cold Greek yogurt or a little freshly whipped cream. - Tips for Perfect Rice Pudding
Don’t cook the rice until it becomes very thick before transferring it to the oven. The mixture should still be fairly creamy, as it will continue to thicken while baking.
It’s important to add the eggs only after the rice mixture has cooled slightly. If it’s too hot, the eggs may scramble.
The plum sauce shouldn’t be too thick. It will thicken slightly as it cools, and the natural juices from the fruit are exactly what make this combination so delicious. - How to Store
Store the rice pudding covered in the refrigerator for up to 3 days. The plum sauce can be stored separately in an airtight container in the refrigerator.
To serve, gently reheat the pudding, and warm the sauce for a few minutes in a skillet or saucepan.
