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 turns leftover rice into a cozy dessert that is comfort food at its 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?!
This is like a step back in time and a warm hug all wrapped in one. It’s a nostalgic treat that will transport you to grandma’s kitchen.
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.
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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!
Old Fashioned Baked Rice Pudding
Ingredients
- 1½ cups whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 2 cups cooked rice
- ¼ teaspoon salt
- ½ teaspoon grated nutmeg
- ½ teaspoon ground cinnamon
- ¼ cup raisins optional
Instructions
- Preheat oven to 325℉
- Whisk together 1½ cups whole milk, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup granulated sugar.
- Stir in 2 cups cooked rice, ¼ teaspoon salt, ½ teaspoon grated nutmeg, ½ teaspoon ground cinnamon, and ¼ cup raisins (if using).
- Pour into a greased 8-inch square pan or similarly sized casserole dish.
- Bake for 45-50 minutes or until set.
- Cool and serve with some fresh cinnamon or nutmeg on top.
Notes
Video
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I MADE YOUR RECIPE. THE RICE PUDDING WAS DELICIOUS. MY FAMILY LOVED IT. THAKE YOU SO MUCH.
I am so glad you liked it!
Exactly the recipie I was looking for! I fixed way too much rice for lunch so thank you for a solution for what to do with it. Doubled the recipe and made it as written and it was so good! Thank you
I am so glad you liked it! It’s worth making extra rice just for the rice pudding.
Yes GOD make that caramel with the condensed milk!…thanks for sharing
I love this recipe. I make it with meringue powder instead of eggs and I use cardamom and salt only for spices and add chopped dried oranges and orange zest.
It’s sooo good.
That sounds amazing!! I am going to have to try your orange cardamom version.
just to understand this is two cups of rice that is already cooked. or do you cook two cups of rice first ?
It is two cups, measured after it has already been cooked. This is a great use for leftover rice. It takes about 1 cup of rice to make 2 cups of cooked rice.
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.
That makes me so happy to hear. It’s a nostalgic recipe for sure and I am so glad you liked it!
Couldn’t i put this and the banana rice pudding together? Just add banana to this?
Yes, that should work fine and sounds delicious!
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.
Oooh, mango sounds amazing, so do bananas and cranberries. What fabulous memories of your mom making rice pudding.
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
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.
Yummy. What a great use of extra rice Carlee. Quinn
Thanks, Quinn!
did u use the extra whites in the rice pudding or fro something else?
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.
This is a great dessert and it contains some of my favorite spices. Have a great day!! Laura@Baking in Pyjamas