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.
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.
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?!
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.
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!
Old Fashioned Baked Rice Pudding
- 2 cups cooked rice
- 2 large eggs
- 1½ cups whole milk
- ½ cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ cup raisins optional
- Preheat oven to 375 F
- Whisk together cold milk, eggs and sugar
- Stir in rice, spices and 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.