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Old Fashioned Baked Rice Pudding with Cooked Rice

Thanks for sharing!

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 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!

Yield: 12 Servings

Old Fashioned Baked Rice Pudding

bowl of rice pudding with cinnamon and raisins

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.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 2 cups cooked rice
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 cup raisins (optional)

Instructions

  1. Preheat oven to 375 F
  2. Whisk together cold milk, eggs and sugar
  3. Stir in rice, spices and raisins
  4. Pour into a greased casserole (I used an 8x8 pan)
  5. Bake for 45-50 minutes or until set.
  6. 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.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 116Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 65mgSodium: 66mgCarbohydrates: 20gFiber: 0gSugar: 12gProtein: 3g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

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.

Thanks for sharing!

Dianna

Wednesday 22nd of June 2022

I made this baked rice pudding, it's delicious, best recipe I found. I was looking for one to take myself back in time. This is it! I use 2 whole eggs and 1 egg yolk.

Carlee

Thursday 23rd of June 2022

That makes me so happy to hear. It's a nostalgic recipe for sure and I am so glad you liked it!

Sandi bird

Wednesday 18th of May 2022

Couldn't i put this and the banana rice pudding together? Just add banana to this?

Carlee

Wednesday 18th of May 2022

Yes, that should work fine and sounds delicious!

Shirley J

Sunday 6th of February 2022

This is how I traditionally make rice pudding, and it is always served warm. As children, we loved the browned skin that my mother would create on top by adding small dots of butter on top, along with the freshly grated nutmeg, before baking. We would add raisins or sultanas. Recently, I have added thinly sliced banana, too, as well as dried cranberry. Mango is also wonderful with rice.

Carlee

Sunday 6th of February 2022

Oooh, mango sounds amazing, so do bananas and cranberries. What fabulous memories of your mom making rice pudding.

Anonymous

Monday 7th of December 2020

This recipe sounds wonderful, just like my mom used to make! Im a little confused on the eggs...is it 2 whole eggs or 4 egg yokes? Thanks

Carlee

Monday 7th of December 2020

I need to clear that up, it is confusing the way I have it. But really, either way is fine. The yolks will give a richer custard, but whole eggs work fine as well.

Unknown

Tuesday 15th of December 2015

Yummy. What a great use of the extra egg whites Carlee.. Thanks for sharing with us at #Throwback Thursday. Pinned. Hope to see you again next week. Quinn

Carlee

Monday 14th of September 2020

If I remember correctly, I used them to make macaroons. You can use whole eggs, I've done it that way several times as well.

Unknown

Thursday 10th of September 2020

did u use the extra whites in the rice pudding or fro something else?

Carlee

Tuesday 15th of December 2015

Thanks, Quinn!

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