Super creamy baileys vanilla rice pudding makes a great festive dessert! Served with cherry jam & nutty Amaretti biscuits, this one’s simple yet delicious!
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Looking for an alternative festive dessert to serve this Christmas? Then this is the recipe for you!
Here, we’re making a super creamy, slow cooked rice pudding that’s flavoured with vanilla & finished with baileys liqueur. Served with a generous spoonful of cherry jam & a sprinkling of nutty amaretti biscuits, this dessert is easy to make but incredibly delicious!
If you’d like to read more festive recipes, take a look at our Christmas collection! We’ve got recipes for a wide range of dishes, from classic sides & main courses to easy to make desserts & baking…
What Is Rice Pudding?
Served hot or cold, rice pudding is a dessert which is made by cooking rice in milk (& sometimes cream) until thick & creamy. This pudding can be cooked on the stove or in the oven & is often flavoured with vanilla, spices or fruit & is usually sweetened with sugar.
Here in the UK, vanilla flavoured rice pudding topped with jam is one of the most popular options but you’ll find this dish served all over the world, flavoured with different ingredients & served with a variety of toppings.
What You’ll Need
To make four generous portions…
- Pudding Rice (100g)
This recipe works best with pudding rice (short grain). This can be found in most supermarkets. Alternatively, use Arborio rice & use an extra 200-300ml milk, as this type of rice tends to absorb more liquid.
- Baileys (100g)
Stirred in at the very end for the most flavour! Feel free to use a different cream liqueur or replace with double cream, if you’d prefer.
- Whole Milk (700g)
For the creamiest rice pudding, use whole milk.
- Double Cream
Adding in double cream makes for a rich, creamy pudding.
- Caster Sugar (70g)
For some sweetness, we’re adding in a small amount of caster sugar. Light brown sugar could also be used, for a more caramelised flavour.
- Vanilla Pod (Half A Pod)
A small amount of good quality vanilla is enough to flavour this pudding. Either half a pod or a teaspoon of vanilla paste will work.
- Butter (50g)
Cooking the grains of rice in butter before adding milk & cream, adds richness & flavour.
- Sea Salt (Pinch Of)
Adding a good pinch of sea salt at the very end, seriously improves the flavour of our rice pudding.
- Amaretti Biscuits (8)
Crushing amaretti biscuits over our rice pudding adds texture & a subtle nutty flavour.
- Cherry Jam (4 tbsp)
Rice pudding & jam is a classic combo! I like to serve my rice pudding with cherry jam but strawberry or raspberry would work as well.
How To Make Baileys Rice Pudding
The full, printable recipe card for this rice pudding can be found at the bottom of this post!
Step 1 – Start Rice Pudding On The Stove
Before slow cooking our rice pudding, we need to start it off on the stove. To do this, place butter into a large saucepan then melt over a medium heat. Add in the sugar & pudding rice then stir to coat.
Next, add in the milk, cream & vanilla pod then bring to a simmer, stirring regularly. This will take 3-4 minutes.
Step 2 – Slow Cook The Rice Pudding
Cover the saucepan with a lid (or tin foil) then transfer to an oven that has been preheated to 120°c/100°c fan (248°f/212°f). Cook for an hour, stirring every 20 minutes then place the pan back on the stove, over a medium heat.
After an hour, the rice should be just cooked. If it’s a little under, return to the oven & cook for another 5-10 minutes.
Step 3 – Adding Baileys
Next, stir in the baileys & the pinch of sea salt then bring the rice pudding to a simmer. Cook for 3-4 minutes, until the sauce has thickened. Remove from the heat then serve.
Serving The Rice Pudding
To serve, spoon the rice pudding into four bowls. Add a tablespoon of jam into each one then sprinkle over the crushed amaretti biscuits. Serve immediately.
Slow Cooking Rice Pudding
Slow cooked rice pudding is just as (if not more) creamy than the stovetop version but takes a whole lot less effort! All you need to do to slow cook this pudding, is bring it to a simmer in a large pan, cover with a lid then cook in a low temperature (120°c/248°f) oven for an hour, stirring every 20 minutes.
To finish, we stir in baileys & a pinch of salt then simmer the rice pudding for 3-4 minutes to thicken it up slightly. Super easy right!?
The inspiration for this recipe came from Ravneet Gill’s slow cooked rice pudding recipe over on the Guardian website. This recipe also includes an egg yolk which is stirred in at the very end, for richness. This could also be added to our recipe, if you’d like!
What To Serve With Rice Pudding
We’re serving our baileys rice pudding with a spoon of cherry jam & a generous sprinkle of amaretti biscuits. The fruity jam & nutty biscuits work great with our creamy, baileys flavoured rice pudding!
If you prefer, you could use a different flavour jam & a different biscuit. Or you could use something chocolately like Gianduja or even top with sugar then blowtorch for a brulee finish!
If you’ve tried a different topping, we’d love to hear about it in the comments below!
Cooking Rice Pudding In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.
To cook the rice pudding in an Aga, bring it to a simmer on the simmering plate then transfer to the floor of the simmering oven & cook for an hour, stirring every 20 minutes. Return to the simmering plate & simmer for 3-4 minutes, to thicken.
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More Dessert Recipes
- Baileys Mince Pie Ice Cream
- Amaretto Tiramisu
- Lemon Drizzle Bakewell Tart
- Hazelnut Stracciatella Ice Cream
- White Chocolate & Hazelnut Panna Cotta
- Brown Butter & Miso Treacle Tart
- Sticky Toffee Pudding
- Raspberry Ripple Stracciatella
If you have enjoyed this baileys rice pudding recipe, it would mean a lot if you could leave a review & rating!
Baileys Vanilla Rice Pudding
- Large Saucepan
Baileys Rice Pudding
- 50 g Unsalted Butter
- 100 g Pudding Rice
- 70 g Caster Sugar
- 700 g Whole Milk
- 200 g Double Cream
- ½ Vanilla Pod
- 100 g Baileys
- A Pinch Of Sea Salt
- 4 tbsp Cherry Jam
- 8 Amaretti Biscuits Crushed
Baileys Rice Pudding
- Preheat an oven to 120°c/100°c fan (248°f/212°f).
- Next, add the butter to a large saucepan, place over a medium heat & leave to melt.Make sure to use a saucepan that can go in the oven!
- Stir in the pudding rice & sugar then stir to coat.
- Add in the milk, cream & vanilla pod then bring to a simmer, stirring regularly.Add both the vanilla seeds & pod into the pan!
- Cover the pan with a lid (or with foil) & transfer to the preheated oven. Cook for 1 hour, stirring every 20 minutes. After an hour, the rice should just be cooked. If it's slightly undercooked, give it another 5-10 minutes in the oven.
- Place the pan back on the stove, over a medium heat & remove the lid. Stir in the baileys & salt then bring the rice pudding to a simmer.
- Cook for 3-4 minutes, until the sauce has thickened then remove the pan from the heat. Carefully pick out the vanilla pod.
- Spoon the rice pudding into four bowls then add a tablespoon of jam into each one.
- Sprinkle crushed Amaretti biscuits over each bowl of rice pudding then serve immediately.