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Old Fashioned Baked Rice Pudding

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This simple rice pudding is finished 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

     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.

    I had some extra egg yolks after making macaron. I am not one to just throw perfectly good food away, so I had to come up with something.  So, I added a little extra rice to the pot I already had going for the golumpki and dessert was born!

pan of freshly baked rice pudding fresh from the oven.

      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.

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

     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!

Love 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
  • 3 egg yolks*
  • 1 whole egg*
  • 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

You could just use 2 whole eggs and skip the separating if you want, it is good either way.

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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.

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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!

Anonymous

Saturday 7th of February 2015

This sounds like a great dessert and it contains some of my favourite spices. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! [email protected] in Pyjamas

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