Creamy and delicious, this Earl Grey Rice Pudding has the perfect amount of tea flavor. It takes just a few ingredients and is so easy to whip up!
To me, rice pudding is the ultimate comfort food.
Picture this: on a cold, stormy day, you nestle into your cozy armchair by the fireplace (in this imaginary world, I live in a place a bit more luxurious than my 500-square-foot NYC apartment). You throw the world's plushiest blanket over your legs and settle in to read your favorite book.
My next instinct would be to grab a hot mug of tea, so why not combine tea with rice pudding? It's the perfect win-win situation.
This Earl Grey Rice Pudding is rich and creamy, with just the right amount of tea flavor. It's pretty easy to make as well—you combine all the ingredients at once, bring them to a boil, and then just bake it all in the oven for an hour. I honestly can't decide if it's more delicious served hot or cold!
So, next time you're ready for a cozy afternoon in, make sure to have some of this rice pudding. I promise you won't regret it!
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Tips for Making This Rice Pudding
Here are a few tips to get perfect rice pudding every time:
- Be sure to use uncooked rice. When you're making this recipe, the rice will cook both on the stove and in the oven. Uncooked rice is key here!
- Make sure to stir the mixture every so often while it's in the oven. As the rice pudding bakes in the oven, the top of the mixture will start to form a skin. To prevent that from happening, I like to give the mixture a good stir every fifteen minutes or so.
- Get creative with your toppings! I like to enjoy this rice pudding with walnuts and cranberries, but the options are endless. I especially love adding nuts to rice pudding for that extra crunch and contrasting texture.
Common Questions About This Rice Pudding
Totally up to you! I prefer to eat rice pudding cold, but you can enjoy it either way.
Stored in an airtight container, rice pudding will usually last about 3-5 days in the fridge.
Rice pudding will continue to thicken as it cools. If the mixture gets too thick, you can easily thin it out by adding a few tablespoons of milk.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.
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Earl Grey Rice Pudding
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Creamy and delicious, this Earl Grey Rice Pudding has the perfect amount of tea flavor. It takes just a few ingredients and is so easy to whip up!
Ingredients
- 3 ½ cups (795g) whole milk
- ½ cup (99g) uncooked rice
- ¼ cup (50g) granulated sugar
- ½ teaspoon (2g) salt
- ½ teaspoon (2g) vanilla extract
- 2 bags Earl Grey tea
- 2 tablespoons (28g) unsalted butter
Instructions
- Preheat oven to 325°F (162°C). Spray a medium-sized baking dish with nonstick cooking spray and set aside.
- Prepare the Earl Grey rice pudding: In a large saucepan, combine whole milk, uncooked rice, sugar, salt, vanilla, and Earl Grey tea bags over medium heat. Bring mixture to a boil, stirring occasionally. Once boiling, remove from heat and remove the tea bags.
- Transfer the mixture to the greased baking dish and bake in the preheated oven for 60 minutes, stirring every 15 minutes.
- Remove from the oven and add in the unsalted butter, stirring until the butter melts completely.
- Serve warm or refrigerate to serve cold. Enjoy as is, or top with nuts, raisins, or fruit of your choice.
Notes
- Stored in an airtight container, rice pudding will usually last about 3-5 days in the fridge.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: rice pudding, earl grey rice pudding
I made this with Earl Grey Creme tea. Delicious!
★★★★★
That sounds like the perfect pairing! I'm so glad you enjoyed the recipe, Marnie 😊
Yum! Our whole family loved it.
★★★★★
I'm so glad to hear that! 😊