This Creamy Broiled Rice Pudding is a silky, comforting dessert made with slow-simmered short-grain rice and whole milk. Finished under the broiler to achieve a beautifully caramelized top, it strikes the perfect balance between creamy richness and delicate sweetness. This version takes the nostalgic rice pudding you know and transforms it into a show-stopping treat with both elegance and homestyle warmth.

Why You Will Love This Recipe

• Ultra creamy texture from slow-simmered rice and milk.

• Caramelized top for a custard-like elegance.

• Comforting yet refined, ideal for family or special occasions.

• Customizable flavor with vanilla, cinnamon, or even citrus zest.

• Make-ahead friendly, served warm or chilled.

Creamy Broiled Rice Pudding

Rice pudding is one of those desserts that transcends generations, cultures, and culinary trends. It is humble at its core—just rice, milk, and sugar—but when treated with patience and care, it becomes something extraordinary. This version of rice pudding builds on the traditional recipe by finishing with a broiled top that adds visual appeal and a caramelized depth of flavor.

The process begins with short-grain rice, which is particularly well-suited to pudding because of its high starch content. As it cooks slowly in milk, the rice releases starch that naturally thickens the mixture, creating a base that is creamy without needing excessive thickeners. The gentle, risotto-like technique ensures every grain is tender yet retains its integrity, giving the pudding body and texture.

One of the defining qualities of this recipe is patience. Unlike quick desserts, this rice pudding rewards slow cooking. Each ladle of warm milk is absorbed gradually, coaxing out richness and creaminess that cannot be rushed. The kitchen fills with the comforting aroma of milk and sugar, a scent that feels almost as soothing as the dessert itself.

What sets this version apart is the finishing touch under the broiler. Once the pudding is fully cooked and spooned into a baking dish, it is briefly broiled until the top develops golden brown spots. This contrast of creamy interior and caramelized surface adds elegance and a hint of complexity, transforming a rustic dessert into something that could easily grace a dinner party table.

The flavoring is subtle yet essential. A hint of vanilla rounds out the sweetness, while the optional addition of ground mastic offers a floral, pine-like aroma that elevates the dish with a Mediterranean flair. The heavy cream stirred in at the end enriches the texture further, making the pudding velvety and luxurious.

Rice pudding also carries a sense of nostalgia. Many cultures have their own variations, from Middle Eastern roz bel laban to Scandinavian risgrynsgröt. Each version reflects local traditions, yet the comfort it provides is universal. This particular recipe, with its broiled finish, offers both the warmth of tradition and a refined modern touch.

Another beauty of rice pudding is its versatility in serving. It can be enjoyed warm, fresh from the broiler, when it feels cozy and indulgent. Or it can be chilled in the refrigerator, where the flavors mellow and the texture becomes even creamier. Both experiences are equally satisfying, depending on the occasion and the season.

This dish is also one of the few desserts that feels equally appropriate for casual and formal settings. It can be served in rustic bowls as a comforting family treat or in elegant ramekins topped with a dusting of cinnamon for a refined dinner finale. Its dual nature is part of its charm.

Nutritionally, rice pudding offers a satisfying balance of carbs, dairy, and sweetness. It is hearty enough to feel indulgent but not overly heavy. A small serving delivers plenty of comfort, making it a dessert that encourages savoring rather than overindulgence.

The recipe is also forgiving. Unlike delicate custards that risk curdling, rice pudding thickens naturally and remains stable once cooked. Even small variations in stirring or milk additions rarely compromise the final result, which makes it approachable for home cooks of all levels.

For families, this dessert often becomes part of cherished traditions. It is a dish that invites sharing, ladled from one large baking dish onto plates or bowls. The communal aspect enhances its comforting nature, turning dessert into a shared experience.

The caramelized broiled top also introduces an element of surprise. Guests expect creamy pudding, but the golden speckled finish hints at something special. That first spoonful, breaking through the surface to reveal the luscious interior, is always memorable.

In a world filled with elaborate desserts and complicated techniques, this Creamy Broiled Rice Pudding stands out for its simplicity and elegance. It demonstrates that a handful of humble ingredients, when treated with care, can yield results that rival the most sophisticated confections.

At its heart, this dessert is about transformation—rice becoming creamy, milk becoming silky, sugar becoming caramelized. It is a dish that reminds us of the magic of cooking: how patience and simplicity can create something that feels luxurious and deeply satisfying.

Servings

• Yield: 6–8 servings

Time

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Broil Time: 5 minutes

• Total Time: 55 minutes

Ingredients

• 1 cup short-grain rice, rinsed until water runs almost clear

• 2 liters whole milk

• 1 cup granulated sugar

• 2 teaspoons cornstarch

• ½ cup heavy cream

• ½ teaspoon vanilla extract (or 2 packets vanilla sugar)

• 2 pieces ground mastic (optional)

Instructions

1. In a large saucepan, bring the milk to a gentle boil. Reserve ¼ cup and set aside.

2. In another pan, add rice and two ladles of hot milk. Simmer slowly, stirring until absorbed.

3. Continue adding milk one ladle at a time, stirring constantly, until half the milk is absorbed.

4. Stir in sugar and let rice absorb most of the liquid.

5. Add the remaining milk gradually until rice is tender and creamy, about 35–40 minutes total.

6. Mix cornstarch with the reserved milk, then stir into pudding to thicken.

7. Add heavy cream, stir until combined, then remove from heat.

8. Stir in vanilla and optional mastic.

9. Transfer pudding into a baking dish and let it rest uncovered.

10. Preheat broiler and place dish underneath until the top develops golden brown spots, about 5 minutes.

11. Cool slightly before serving. Serve warm or chilled.

Tips

• Use short-grain rice for the creamiest texture.

• Stir constantly to prevent scorching.

• Watch carefully when broiling—the top caramelizes quickly.

• Chill leftovers in the fridge for up to 3 days.

• Add a pinch of cinnamon or nutmeg for a warm spice note.