Creamy Broiled Rice Pudding

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.

Print Recipe

Prep Time 10

Cook Time 40

Broil Time 5

Total Time 55

Servings 8

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

In a large saucepan, bring the milk to a gentle boil. Reserve ¼ cup and set aside.
In another pan, add rice and two ladles of hot milk. Simmer slowly, stirring until absorbed.
Continue adding milk one ladle at a time, stirring constantly, until half the milk is absorbed.
Stir in sugar and let rice absorb most of the liquid.
Add the remaining milk gradually until rice is tender and creamy, about 35–40 minutes total.
Mix cornstarch with the reserved milk, then stir into pudding to thicken.
Add heavy cream, stir until combined, then remove from heat.
Stir in vanilla and optional mastic.
Transfer pudding into a baking dish and let it rest uncovered.
Preheat broiler and place dish underneath until the top develops golden brown spots, about 5 minutes.
Cool slightly before serving. Serve warm or chilled.

Notes

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.