This old-fashioned baked rice pudding start with uncooked rice and custard and ends with a cozy treat. This is one of those comforting nostalgic desserts that is hard to beat. Make some soon to see for yourself.

Plate of baked rice pudding with rice in thick slightly caramelized custard with raisins and cinnamon.

I don’t think it is news to people who are regulars here that I like rice pudding. I just love how cozy it is.

If you have never had baked rice pudding, it has the same flavor as the stovetop version but a different texture. The custard has more of a baked custard texture than pudding and the texture is thicker.

Plate of baked rice pudding next to the dish it was baked in, ready to eat.

Ingredients including milk, eggs, sugar, uncooked rice, raisins, cinnamon, nutmeg, and vanilla extract ready to be made into old fashioned baked rice pudding.

It is a lot like the difference between baked macaroni and cheese and a stovetop version. If this more custardy version isn’t what you are looking for, try my creamy condensed milk rice pudding instead.

Anyway, both of my current baked rice pudding recipes use leftover rice. Sometimes you want rice pudding and don’t have leftover rice.

That was my case today. I had a bunch of milk that was getting close to the date.

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I wanted to use it up and it was cold outside. So baking it with some rice to make rice pudding seemed like the perfect solution.

However, I didn’t have any leftover rice and I didn’t feel like cooking some rice just to mix it into the pudding. So, I added a whole bunch more milk and cooked it lower and slower.

Doing it that way allows the rice to cook in the milk before the custard sets. Make sure you stir it several times at the beginning of the bake time, otherwise the rice will clump up and cook unevenly.

Vintage serving spoon getting a scoop of rice pudding out of the baking dish, showing its thick texture and caramlized top.

Plate of rice old fashioned baked rice pudding with thick custard and rice with raisins, ready to eat.

While the wait is kind of long due to the bake time, the cinnamon and vanilla smells will fill the house and help to let you know that it will be worth the wait. As with most rice puddings, I love it warm but you can also eat it cold from the fridge if you like.

There are no wrong answers when it comes to pudding! Follow your heart and your taste buds.

5 from 1 rating

Baked Rice Pudding With Uncooked Rice

Author: Carlee

Servings: Servings

Turn long grain rice, milk, and sugar into dessert. This old fashioned baked rice pudding makes a nice thick rice pudding with slightly caramelized custard. It tastes great and is simple to make. The hardest part is waiting for it to be done!

Prep: 10

Cook: 2 15

Total: 2 25

Ingredients

Instructions

Preheat your oven to 300℉ and grease an 8×8-inch or 2-quart baking dish.
In a large mixing bowl, beat together the 2 large eggs and 5 cups milk.
Stir in the ⅓ cup granulated sugar, 2 teaspoons vanilla extract, 1 pinch salt, ⅛ teaspoon grated nutmeg, and ¼ teaspoon ground cinnamon.
Sprinkle the ½ cup uncooked long grain rice and ½ cup raisins in the bottom of the prepared pan. Pour the custard mixture oven them.
Bake for 2 hours and 15 minutes. Stir every 15 minutes during the first hour, then let it bake for the remaining time. (I like for the top to be a little bit caramelized. If you don't, check it at closer to 2 hours. It is done when the center is mostly set.)
Serve hot or cool and chill. It is great both warm and cold.

Notes

For more caramelized flavor, try using brown sugar instead of white sugar.
Store leftovers in an airtight container in the fridge for up to 5 days.