I love this recipe because it takes something nostalgic and turns it into something truly special. The Baileys adds a smooth, velvety flavor that perfectly complements the creamy rice and the warmth of vanilla and nutmeg. It’s incredibly easy to prepare—just mix, bake, and enjoy. This pudding is perfect for a cozy night in, a dinner party dessert, or any time I want something rich and comforting without a lot of fuss.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by preheating my oven to 170°C (150°C fan-forced). In a medium saucepan over medium heat, I combine the milk, cream, rice, sugar, and vanilla extract. I cook it for about 5 minutes, stirring occasionally, until the mixture begins to simmer gently. Then I remove it from the heat. Next, I quickly stir in the egg yolks and the Baileys until everything is smooth and well combined. I pour the rice mixture into a 6-cup (1.5-litre) ovenproof dish. I bake it for 45 minutes, giving it an occasional stir during baking. After that, I take it out, sprinkle a little nutmeg on top, and return it to the oven for another 15–20 minutes, or until the rice is tender and the top is slightly golden. Once it’s done, I let it rest for about 10 minutes before serving. Sometimes I drizzle a little extra Baileys over the top for an extra indulgent touch.
Servings and Timing
This recipe serves 4. Prep Time: 10 minutes Cook Time: 1 hour 5 minutes Total Time: 1 hour 15 minutes
Variations
When I feel like experimenting, I swap Baileys for other liqueurs like Kahlúa or Amaretto for a different flavor twist. Sometimes I add a handful of raisins or sultanas to the rice before baking for extra texture. For a dairy-free version, I use coconut milk and omit the Baileys, replacing it with a splash of vanilla extract. If I want an even creamier pudding, I increase the cream and reduce the milk slightly.
Storage/Reheating
I store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. When I’m ready to enjoy it again, I reheat it gently on the stove over low heat, adding a splash of milk or cream to loosen the texture. It can also be eaten cold straight from the fridge—it’s just as delicious chilled as it is warm.
FAQs
Can I make this without Baileys?
Yes, I simply replace the Baileys with extra milk or cream and add a little more vanilla extract for flavor.
What type of rice works best?
Medium grain calrose rice gives the perfect creamy texture, but arborio rice also works beautifully.
Can I use skim milk instead of full cream milk?
Yes, but the pudding will be slightly less rich and creamy.
How do I know when the pudding is done?
It’s ready when the rice is tender and the mixture has thickened slightly but is still creamy.
Can I serve it cold?
Absolutely. I sometimes chill it and serve it with a drizzle of cream or extra Baileys.
What can I top it with?
I like sprinkling cinnamon, shaved chocolate, or a dollop of whipped cream on top.
Can I make it ahead of time?
Yes, I prepare and bake it earlier in the day, then reheat it before serving.
What if my pudding becomes too thick?
I stir in a bit of warm milk or cream before serving to loosen it up.
Can I use another liqueur instead of Baileys?
Yes, Kahlúa, Frangelico, or Amaretto all work well for different flavor notes.
Can I use leftover cooked rice?
Yes, I can, but I reduce the baking time since the rice is already tender—about 30–35 minutes should be enough.
Conclusion
I love how this Baileys Baked Rice Pudding turns a humble dessert into something elegant and indulgent. The creamy texture, gentle sweetness, and touch of Irish cream make it a real treat for any occasion. It’s simple, comforting, and a little luxurious—the kind of dessert that warms both the heart and the senses.
A creamy, comforting baked rice pudding infused with Baileys Irish Cream, vanilla, and a hint of nutmeg. This modern twist on a classic dessert is rich, indulgent, and perfect for cozy nights or elegant dinner parties.
Author:Amy
Prep Time:10 minutes
Cook Time:1 hour 5 minutes
Total Time:1 hour 15 minutes
Yield:4 servings
Category:Dessert
Method:Baking
Cuisine:Irish
Diet:Vegetarian
Ingredients
435 ml (1 3/4 cups) milk
300 ml pouring cream
110 g (1/2 cup) medium grain calrose rice, rinsed and drained
70 g (1/3 cup) caster sugar
2 tsp vanilla extract
2 egg yolks
125 ml (1/2 cup) Baileys Original Irish Cream liqueur
Pinch of ground nutmeg
Instructions
Preheat the oven to 170°C (150°C fan-forced).
In a medium saucepan over medium heat, combine milk, cream, rice, sugar, and vanilla extract. Cook for about 5 minutes, stirring occasionally, until the mixture begins to simmer gently.
Remove from heat and quickly stir in the egg yolks and Baileys until smooth and combined.
Pour the mixture into a 6-cup (1.5-litre) ovenproof dish.
Bake for 45 minutes, stirring occasionally.
Sprinkle nutmeg over the top and return to the oven for another 15–20 minutes, or until the rice is tender and the top is lightly golden.
Let the pudding rest for 10 minutes before serving. Optionally, drizzle with extra Baileys for added indulgence.
Notes
Replace Baileys with extra milk or cream for a non-alcoholic version.
Add raisins or sultanas before baking for extra texture.
Use arborio rice if calrose rice is unavailable.
For a dairy-free option, use coconut milk and omit the Baileys.
Reheat gently with a splash of milk or cream if the pudding thickens too much.
