Easy & Creamy Baked Rice Pudding (Risovaya Zapekanka): A Ukrainian Childhood Classic

Step into a world of comforting aromas and heartwarming flavors with our Easy, Creamy Baked Rice Pudding, affectionately known in Ukraine as “Risovaya Zapekanka.” This delightful dish isn’t just a recipe; it’s a journey back to cherished childhood memories. For my husband, it was the ultimate breakfast food – a simple yet profoundly satisfying combination of baked rice and milk. Its signature fluffy texture, rich creaminess, and utterly delicious taste make it a beloved staple that transcends generations.

In Ukraine, rice pudding recipes hold a special place in the culinary landscape, gracing tables for breakfast, lunch, or dinner. This versatility stems from a time when abundance of fresh milk from family cows meant resourceful cooks had to find delicious ways to utilize it. Hence, an array of puddings, porridges, and hearty dishes like this Milk Soup became essential, comforting staples in every household. Risovaya Zapekanka is more than just a meal; it’s a testament to tradition, simplicity, and the ingenious spirit of Ukrainian home cooking, turning basic ingredients into something truly extraordinary.

What is Rice Pudding? Exploring Kasha vs. Zapekanka

At its heart, rice pudding is a sweet and creamy dish where rice is cooked slowly with milk, often sweetened and flavored. It’s a global comfort food, appearing in countless variations across cultures. In Eastern European cuisine, particularly in Ukraine, there’s a distinct difference between two beloved forms: “Kasha” and “Zapekanka.”

Risovaya Kasha refers to a stove-top preparation where rice is boiled in milk until fully cooked and creamy, resembling a thick porridge. It’s typically softer, often served warm, and can be enjoyed as a simple breakfast or light meal.

Risovaya Zapekanka, our focus here, takes things a step further. It involves partly cooking the rice on the stove and then finishing it in the oven. This baking process is what truly elevates the dish, creating a delightful golden crust on top while maintaining a tender, custard-like consistency beneath. My husband vividly remembers visiting his grandmother’s house in Ukraine, where a warm “Zapekanka” (baked casserole) would always be waiting, kept cozy on her wood stove, offering a taste of pure, unconditional love.

This traditional Zapekanka recipe uses uncooked rice, which slowly absorbs the milk and flavors during the cooking process. The inclusion of eggs is pivotal, contributing not only to its rich creaminess but also setting the pudding to a beautifully firm yet moist, custard-like texture that isn’t overly dry. It’s an ingenious way to serve grains, as they are lovingly enveloped in a thick, rich, and incredibly creamy pudding that appeals to both children and adults, often without them even realizing they’re enjoying a wholesome meal!

Choosing the Best Rice for Your Creamy Rice Pudding

The type of rice you choose plays a significant role in the final texture and creaminess of your rice pudding. Historically, in Ukraine, my mother often used whatever rice was available, which she described as similar to Jasmine rice. According to the Encyclopedia of Ukraine, Duborskian Rice was a common variety. When rice was scarce or harder to come by, millet was often used as a substitute, despite being a bit more challenging to wash and prepare.

For the ultimate creamy rice pudding, you’ll want a rice that releases its starches readily into the milk, thickening the pudding naturally. This is why short-grain or medium-grain rice varieties are generally preferred:

• Arborio Rice: Famous for its use in risotto, Arborio is a short-grain rice with a high starch content (amylopectin). This starch releases during cooking, creating that signature creamy texture.
• Calrose Rice: A medium-grain rice, Calrose also works wonderfully, offering a soft, moist, and slightly sticky texture perfect for pudding.
• Jasmine Rice: While a long-grain variety, Jasmine rice has a good amount of starch that can contribute to creaminess if not over-rinsed. If using Jasmine, a single quick rinse is sufficient to remove surface impurities without stripping away all the beneficial starch.

For a healthier twist, or if you’re looking for a quicker cooking option, Instant Brown Rice (or Minute Rice) can be used. Just be aware that its texture will be slightly different, and you might need to adjust the liquid ratio slightly for regular brown rice as it requires longer cooking times. Whichever you choose, the key is to allow the rice to slowly absorb the milk, transforming into a tender, sweet, and incredibly satisfying pudding.

Watch How to Make Perfect Rice Pudding!

Essential Ingredients for a Heavenly Baked Rice Pudding

This baked rice pudding recipe relies on a handful of simple, wholesome ingredients to create its rich and creamy profile. You’ll need a good quality 3.5-quart saucepan for the initial stove-top cooking and an 11×8 baking dish for its final transformation in the oven. Each component plays a crucial role:

• Milk: Whole milk is highly recommended as it truly enriches the flavor and contributes significantly to the pudding’s luxurious creaminess. The higher fat content of whole milk creates a more indulgent and satisfying texture. While you can use lower-fat milk, expect a slightly less rich result.
• Rice: As discussed, round or short-grain rice, such as Arborio, is ideal for its starch content, which helps create that desirable creamy consistency. However, Jasmine rice is a perfectly acceptable and frequently used alternative; if using it, rinse it only once to retain most of its natural starch. White rice cooks faster, but if you opt for regular brown rice, be prepared to adjust the milk ratio and extend cooking time. For convenience, instant brown rice works well without modifications.
• Butter: A generous amount of butter adds essential flavor and a desirable richness to the rice pudding. It enhances the mouthfeel, making each spoonful feel more decadent and smooth.
• Eggs: Eggs are the secret to a truly rich and creamy baked pudding. They not only contribute to the custardy texture but also act as a natural binding agent, helping the pudding set beautifully and providing a wonderful depth of flavor.
• Sugar: Historically, sugar in Ukraine was often derived from sugar beet plants. For this recipe, organic Cane Sugar provides a clean, balanced sweetness that complements the other ingredients without overpowering them.

Pro Tip for Leftover Rice: Don’t let cooked rice go to waste! If you have about 3 cups of leftover cooked rice, you can use it to significantly speed up this recipe. Simply heat the cooked rice with the milk until it reaches a boil. Remove it from the heat, then stir in the beaten eggs and sugar. Transfer this mixture directly to your baking dish and bake as directed. This simple hack makes a quick and easy breakfast or dessert!

How To Make This Creamy Baked Rice Pudding Step-By-Step

The traditional preparation of rice pudding varied in Ukrainian homes. While “Risovaya Kasha” was cooked entirely on the stovetop, “Risovaya Zapekanka” always found its way into the oven for that signature baked finish. Busy Ukrainian housewives, adept at intuitive cooking, would often begin the process on the stove, estimating milk and sugar quantities by feel. The initial cooking on the stovetop would soften the rice and begin the thickening process. They would then transfer the “rice with milk” into a baking dish and place it into a low-temperature oven, often a warm woodstove, for several hours. This slow baking allowed the pudding to gently cook to perfection, freeing up the cook from constantly tending to it.

Our modern adaptation simplifies this traditional method while retaining all the classic flavors and textures:

1. Prepare your baking dish: Lightly butter an 11×8 baking dish and set it aside. This prevents sticking and helps form a delicious crust.

2. Start on the stovetop: In a saucepan, combine the milk and uncooked rice. Bring this mixture to a boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom. Once boiling, reduce the heat to medium-low, add the butter, and continue to simmer for about 10 minutes. Stir often during this stage until the rice mixture slightly thickens. This pre-cooking step ensures the rice begins to soften before baking.

3. Temper the eggs and sweeten: Remove the saucepan from the heat. In a separate small bowl, lightly beat the eggs with a fork. Crucially, slowly whisk the beaten eggs into the hot milk and rice mixture. It’s vital to whisk constantly and steadily to temper the eggs, preventing them from scrambling in the hot liquid. Once the eggs are fully incorporated, mix in the sugar until dissolved. This process ensures a smooth, creamy texture in your final pudding.

4. Bake to perfection: Pour the prepared rice pudding mixture into your greased 9×13 pan. Bake uncovered in a preheated 350°F (176°C) oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. The pudding should be creamy with a beautiful golden-brown crust around the edges, indicating it’s perfectly caramelized and set. Serve hot for the most comforting experience.

Delicious Variations to Elevate Your Baked Rice Pudding

While this classic baked rice pudding is perfect as is, it also serves as a fantastic base for creative additions and flavor variations. Here are three delightful ways to customize your Zapekanka:

• Seasonal Squash or Pumpkin Infusion: For a delightful autumnal twist, cook and mash half a butternut squash, or use 1-2 cups of canned pumpkin puree. Stir this into the sugar along with your other ingredients. The squash or pumpkin adds a subtle sweetness, a beautiful golden color, and a boost of nutrients. Pair this with a sprinkle of pumpkin spice for an even richer fall flavor.
• Warm Spices & Dried Fruits: Enhance the classic flavor profile with warm spices. Stir in one teaspoon of cinnamon, a dash of nutmeg, and a splash of pure vanilla extract. For added texture and sweetness, a half-cup of plump raisins, dried cranberries, or chopped dried apricots can be folded into the mixture before baking. These additions transform the pudding into an aromatic, fruit-filled delight.
• Wholesome Millet Substitution: For a healthier, whole-grain option, substitute the rice with millet on a one-for-one basis. Millet offers a slightly nuttier flavor and a different texture, making the baked pudding a wonderfully nutritious alternative. This is a brilliant way to incorporate more diverse grains into your diet, perfect for those seeking to diversify their nutrient intake without sacrificing comfort food appeal. You could also experiment with other whole grains like steel-cut oats, adjusting cooking times as needed.

Storing and Reheating Your Baked Rice Pudding

Baked rice pudding is a fantastic dish for meal prepping, as leftovers are just as delicious, if not more so! Proper storage and reheating can keep its creamy texture intact for days.

• Storage: Once cooled, cover your baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. Leftovers will keep beautifully in the refrigerator for up to 3 days.
• Reheating: The absolute best way to revive cold rice pudding is by steaming it in the oven. This method gently reintroduces moisture, preventing the pudding from drying out and bringing back its original creamy consistency. To do this, place the leftover pudding in an oven-safe dish. Pour about 1/2 cup of water into the baking dish alongside the pudding (not directly on it, unless it’s very dry, then a splash on top is fine). Cover the dish tightly with foil and bake at 350°F (176°C) for approximately 45 minutes, or until the pudding is steaming hot throughout.
• Alternative Reheating: You can also reheat individual portions in the microwave on medium power, stirring occasionally, or gently on the stovetop in a saucepan with a splash of milk, stirring until warm. However, for that “freshly baked” texture, oven steaming is truly superior.
• Freezing: Yes, you can freeze leftover rice pudding! Portion it into freezer-safe containers, leaving a little headspace. It can be frozen for up to 1-2 months. When ready to enjoy, thaw it overnight in the refrigerator and then reheat using the oven steaming method described above to restore its creamy texture.