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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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
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.
@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
Stirring half way through is a good suggestion, that would help distribute the cinnamon again once the custard is a little bit thicker. Please keep me posted!
what if i wanted to make a bigger pan (9×12) what would i do? Thanks
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.
@Carlee, Thank you, am gettin ready to make it in a little bit. How do you know when it is done
The top will look set and the edges with be lightly golden brown.
@Carlee, i see your utensils it says a 8 inch baking dish with a lid, does this get covered when baking?
No. You bake it uncovered. The cover just makes it handy for storing the leftovers.
Great recipe. Sometimes, I substitute cooked barley for cooked rice
That’s a great idea, I’ve never tried barley in a pudding before.
Love! Just like when I was young. I omit the raisins and nutmeg.
Yay! Plain rice pudding is definitely good too. I am glad you liked it!
It’s not creamy. It’s a firm custard with a skin on top. Not for me.
It’s definitely different than a stovetop style rice pudding.
Hello again, I mistakenly gave a different amt. of rice that I plan on using. I would like to use 3/4 cup of rice, NOT 1 and1/2 cups. My question is : will using 3/4 cup of rice make a difference in the amount of the other ingredients. Thank you for your help .
You can use less rice with the rest of the custard ingredients without and issue. It may bake a little faster, so just keep an eye on it. When it is mostly set, go ahead and pull it out.
If I use 1 1/2 cups of rice (my family likes less rice), do the other ingredients have to be adjusted ?
Can u use 2% milk? Thanks
Yes, 2% should work fine.
This is good it’s just not very creamy. I added a banana and put some caramelized bananas and almonds on top. I used maple syrup instead of sugar.
That sounds delicious! It is stiffer than some rice puddings, so it can be cut into squares. However, a little extra milk will make it creamier.
Hello,
Can you use half Evaporated milk and half whole milk or wilm it matter? Thanks.
That should work well!