3. Baking it
Baking rice pudding is the traditional British way of making this favorite dessert, and creates a tasty creme brulee type of crust at the top and a rich, custard-like texture. Although the rice should not be cooked in milk on the stovetop, it works well this way in the oven version.
Baking the rice in milk helps the grains absorb the milk better for a creamier texture. Once the rice becomes softer while it is being cooked in the milk, add sugar, butter and beaten egg yolks. After these additions, the rice pudding is usually cooked at a low temperature for 30 to 40 minutes more.
The result is a fine crust with a creamy texture underneath. You will notice a caramelized surface, a layer of custard and rich rice towards the bottom. Although oven-baked rice pudding takes more time, it has a satisfying, full flavor.