Creamy Baked Rice Pudding with Pear Compote

This creamy baked rice pudding is topped with a homemade spiced pear compote to create one seriously tasty, throw-it-together dessert!

Hello! How was your weekend? For the first time in ages we actually stayed home and relaxed for an entire weekend — it felt amazing. Life has been non-stop lately: appointments, house viewings, mortgage meetings and getting our home listed, and then the holidays on top of it. I’m already exhausted and it’s not even February yet.

Last week had a bright moment: we went to London to have my eternity ring made. I can’t quite believe we’ve been married almost a year. The wedding wasn’t perfect in every way, but it was exactly what we wanted and my bridesmaids kept everything calm and positive on the day. I’m very grateful for good friends.

Now, about this baked rice pudding. It’s one of those comforting desserts you can combine in minutes and then leave to bake low and slow for a couple of hours. The long, gentle cooking lets the rice absorb the sweet milk and become wonderfully tender. You’ll get a lovely set pudding with a golden skin on top while the interior stays creamy and soft. It’s worth the wait.

I top mine with a simple spiced pear compote to lift the flavours. The compote only needs peeled, cored and chopped pears cooked with a little sugar, lemon juice, cinnamon and water for 10–15 minutes. Spoon it over warm rice pudding and serve.

I used to have a funny relationship with rice pudding. As a child I remember insisting I wanted it despite secretly disliking it, then later deciding I hated it and avoiding it for years. Sometime around 2014 I tried it again and now I’m hooked. Homemade is my favourite by far — but I’ll admit a good shop-bought option has its place when you want convenience. If you see a thicker, creamier variety it’s often a lovely treat.

This version is plain baked rice pudding served with fruit on top, but I’m keen to experiment. I want to try rice pudding with flavours folded into the mixture before baking, plus stovetop and slow cooker versions. From what I’ve read, hob and slow cooker methods yield creamier, looser textures, while the baked approach makes a firmer pudding with that delicious skin. I’ll compare them all eventually, but for now this baked pudding is a winner.

Serve this baked rice pudding warm topped with the spiced pears. It’s a comforting dessert for colder months and simple enough to make any night of the week. Enjoy!

Baked Rice Pudding with Spiced Pear Compote

Author: Annie N

This creamy baked rice pudding is topped with a homemade spiced pear compote to create one seriously tasty, throw-it-together dessert.

Ingredients

• For the rice pudding:
• 1 cup (230g) pudding rice
• 3/4 cup (150g) white/caster sugar
• 5 cups (1200ml) milk — full fat gives the creamiest texture (works with semi-skimmed or skimmed)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon (for sprinkling)
• For the spiced pear compote:
• 3 medium pears, peeled, cored and sliced into small chunks
• 1 tsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 cup (50g) light brown sugar
• 3 tbsp water

Instructions

1. Preheat the oven to 150°C (300°F). Grease an 8×8 inch (20×20 cm) square baking pan with cooking spray or softened butter. Spread the pudding rice in an even layer across the base of the pan.
2. Put the sugar, milk and vanilla extract into a deep saucepan and warm gently over low heat until the sugar dissolves. Do not let it simmer — the mixture should feel warm but not scalding (about 5 minutes).
3. Carefully pour the warm milk mixture over the rice in the pan. You can either sprinkle the cinnamon over the top now or wait until you stir the pudding partway through baking if you prefer the skin to be cinnamon-flavoured. Both ways work.
4. Bake for 90 minutes, then remove and stir gently. Return to the oven for a further 30–45 minutes. The pudding is done when there is no runny liquid and the rice is set but still creamy. Total baking time is about 2 hours for most ovens.
5. While the pudding rests, make the spiced pear compote. Place the pears, lemon juice, cinnamon, brown sugar and water in a medium saucepan over medium heat. Stir frequently and bring to a boil, then reduce to low and simmer for 10–15 minutes until the pears are tender.
6. Let the compote cool for about 20 minutes. Serve the rice pudding warm divided between bowls and spoon the spiced pear compote over the top.
7. Store leftover pudding (without the compote) covered in the fridge for up to 4 days; reheat thoroughly before serving. The pear compote keeps in an airtight container in the fridge for up to 4 days.

Notes: Baking the pudding low and slow gives the best texture and a pleasant top skin. If you try stovetop or slow cooker versions, expect a looser, creamier finish; baking produces a firmer set. Try adding spices, citrus zest or swirled fruit purées next time for different flavour variations.