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Old Fashioned Baked Rice Pudding with Cooked Rice

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This simple old fashioned baked rice pudding is a little bit thicker as it is cooked in the oven instead of on the stove. It is comfort food at it’s finest.

close bowl of baked rice pudding with raisins and spoons.

If you like a thick custard style rice pudding, this is the recipe for you. It is a perfect way to use leftover rice and turn it into a rich and delicious dessert.

Take your taste buds on a trip to the good old days with a bite of rice pudding.  The milk, egg and rice base in this version is baked to perfection. 

The edges are slightly golden and it is the perfect balance of sweet. The raisins and rice add great texture for a yummy treat.

pan of freshly baked rice pudding fresh from the oven.

So, I added a little extra rice to the pot I already had going for the golumpki and dessert was born!

A lot of rice pudding recipes call for it to be chilled.  I like mine warm.

The still warm custard full of rice, vanilla, nutmeg and cinnamon can’t be beat.  I normally don’t add the raisins, but happened to have them on hand.  So, I figured why not?!

scoop of baked rice pudding in small bowl with pan in background

I made it with an organic brown rice I buy in super bulk… but my husband would have preferred white rice.  (He also prefers white bread, pasta etc. but he rarely gets his way!)

Either way you decide to go, you are sure to win.  This is like a step back in time and a warm hug all wrapped in one.

What is the difference between baked rice pudding and stovetop

While the two versions of rice pudding are made with similar ingredients and usually feature the same flavors, they are a little bit different. There is a texture difference between the two much like stuffing.

Stovetop stuffing, like stovetop rice pudding, is soft and scoopable. Much like a baked stuffing, baked rice pudding is stiffer and can almost be cut and served as a piece.

small bowl of baked rice pudding with raisins with remaining pan in background.

Both are ultimately delicious, so it depends on your mood and your own texture preferences. You can’t go wrong with either.

More Rice Pudding Recipes

If you like rice pudding, check out my wholesome banana baked pudding. It is a creamy stovetop version sweetened by bananas.

For a twist on this classic, try making baked rice pudding with sweetened condensed milk. The can of milk adds rich sweetness so easily.

Or for a faster version that starts with raw rice, make rice pudding in the instant pot. There are so many options to help you get from the idea to a delicious bowl of comforting rice pudding!

Did you make this recipe? Give it a review in the recipe card below!

small bowl of baked rice pudding with raisins with remaining pan in background.

Old Fashioned Baked Rice Pudding

Carlee
Take your taste buds on a trip to the good old days with a bite of rice pudding. The custard in this version is baked to perfection. The edges are slightly golden and it is the perfect balance of sweet. The raisins and rice add great texture for a yummy treat.
4.58 from 71 ratings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 Servings
Calories 116 kcal

Ingredients
 

  • cups whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • 2 cups cooked rice
  • ¼ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ cup raisins optional

Instructions
 

  • Preheat oven to 375 F
  • Whisk together cold milk, eggs, vanilla, and sugar
    1½ cups whole milk, 2 large eggs, ½ cup granulated sugar, 1 teaspoon vanilla extract
  • Stir in rice, spices, and raisins (if using).
    2 cups cooked rice, ¼ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon cinnamon, ¼ cup raisins
  • Pour into a greased casserole (I used an 8×8 pan)
  • Bake for 45-50 minutes or until set.
  • Cool and serve with some fresh cinnamon or nutmeg on top.

Notes

For extra richness you can use 1 whole egg with 2-3 egg yolks instead of 2 whole eggs.

Nutrition

Serving: 1ServingCalories: 116kcalCarbohydrates: 20gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 65mgSodium: 66mgSugar: 12g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!
Take your taste buds on a trip to the good old days with a bite of rice pudding. The custard in this version is baked to perfection. The edges are slightly golden and it is the perfect balance of sweet. The raisins and rice add great texture for a yummy treat.

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Recipe Rating




Tom

Friday 2nd of February 2024

by the way i used long grain rice, does that make a difference

Carlee

Friday 2nd of February 2024

I usually use long grain rice too, but any variety should work.

Tom

Friday 2nd of February 2024

well i tried this (the original recipe) wanted to see how it turned out. A few things the rice was a little hard, and it wasnt very sweet. Is the cinnamon suppose to float to the top? Thanks

Tom

Friday 2nd of February 2024

@Carlee, i cooked the rice first,went by the bag and it said 15 minutes, as for the cinammon years ago when i made it the cinnamon was spread throughout the mixture giving a taste of it with every bite you also had to stir the mixture like half way through cooking. i will keep playing with it and see what i come up with. If i find any tips i will let you know. Till then thank you alot this is a easy recipe. Tom

Carlee

Friday 2nd of February 2024

Did you cook the rice in water first? The rice should be tender before it goes into the recipe. And you could certainly increase the sugar a little bit next time if you want. The cinnamon does kind of float to the top. You can wait and sprinkle it on after if you prefer.

Tom

Wednesday 31st of January 2024

what if i wanted to make a bigger pan (9x12) what would i do? Thanks

Tom

Thursday 1st of February 2024

@Carlee, i see your utensils it says a 8 inch baking dish with a lid, does this get covered when baking?

Tom

Thursday 1st of February 2024

@Carlee, Thank you, am gettin ready to make it in a little bit. How do you know when it is done

Carlee

Wednesday 31st of January 2024

Are you planning to double the recipe? That would work well. Double the ingredients (there is a handy button on the recipe card that will do it for you) and then bake as directed. It should work out perfectly! If you are wanting to make the recipe as written, just in a larger pan, you would want to cut the bake time way down. I would check it after 15-20 minutes to see how it is going. Keep a close eye on it so it doesn't dry out as it will be a much thinner layer in the pan.

Tracy McDermott

Sunday 7th of January 2024

Great recipe. Sometimes, I substitute cooked barley for cooked rice

Carlee

Monday 8th of January 2024

That's a great idea, I've never tried barley in a pudding before.

Alie

Tuesday 2nd of January 2024

Love! Just like when I was young. I omit the raisins and nutmeg.

Carlee

Wednesday 3rd of January 2024

Yay! Plain rice pudding is definitely good too. I am glad you liked it!