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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This recipe is just like my Mom’s that I remember from my youth. Thank you for this. I did add add a little more sugar and lots of raisins. Those that say it is too dry need to find another recipe rather than complain about this one!
I am that glad you liked it!
So as a kid in Chicago, Friday night at my grandma’s was always Chinese food night. We would always have way too much white rice left over, so by Sunday my grandma would take the hard and dehydrated white rice (cuz that is what happens to rice in folded paper containers) and make baked rice pudding. She was a child during the Depression so food waste was not in her vocab. I remember the smell of nutmeg and cinnamon wafting through the house and my excited anticipation. She always made it late in the evening, around 7 or 8pm. Oh the warm comfort of that pudding, so sweet and buttery rich…never any leftovers. If I fell asleep while waiting for the pudding to cook, I would wake up in a panic and rush to see if there was any left. Usually my grandma would put a portion away for me but if there was none, I would cry like someone stole my soul! It has been a long time… gonna cook the rice tonight and make pudding in a couple of days… something about two day old semi-dehydrated white rice LOL. Thanks for the recipe that sparked a memory!
What a special memory ❤️
Made this as listed in the recipe. it is very good, for me though it was way too sweet. I would cut that down to 1/4 cup sugar.
The amount of sugar is definitely a matter of preference. I am glad you liked it.
This recipe sounds delicious, but my mom used to do her rice pudding in the oven overnight to bake. I cannot find this recipe anywhere. If you have any suggestions, I would do appreciate it!
What a good idea! I’ll bet she started with raw rice. I will see what I can find.
This is a great recipe and I really enjoyed it. I checked the comments to see if anyone has used almond milk instead of milk? I don’t buy milk that often and I always have almond milk. Thoughts?
Almond milk will work great!
When making rice pudding in the oven, do I use Lid ON or NO lid?
No lid. I usually bake it uncovered.
I was looking for a baked version of rice pudding the way my mom always made. It turned out excellent! My husband just told me to save the recipe! I really need to double it the next time I make it. Thanks so very much. 💕
Oh good, that makes me so happy!
This is the recipe I’ve been looking for. Easy… Delicious.. comfort food. Made it exactly as written with raisins. Next time I will double the recipe & not change a thing..
It’s perfect as is. Thank you sooo much.
That makes me so happy!
To our baking Friends,
This is a good basic recipe. My Mother always made hers with white rice. I use brown rice for health reasons.
I have an 8-qt Pyrex covered casserole, so I doubled the recipe, halved the sugar (brown), baked it 60 minutes with a stir at 30 minutes to distribute the golden (sultana) raisins.
May I suggest you find Jacques Pépin’s video where he comments on making a recipe “your own”?
He would suggest cooking it exactly as written the first time. Afterward, the more you use it, it will become your own as you adjust it to your taste.
This is not too sweet as I modified it. I agree a little more sugar would be better. Too, you could always sprinkle sugar on top, which I like.
The point is, try a recipe a few times.
Best wishes for great cooking!
That is my favorite part about cooking, you get to make the recipe your own. Everyone has different preferences, so find a good starting point and make whatever changes are necessary to make it perfect for you. I am glad you were able to make this your way!
by the way i used long grain rice, does that make a difference
I usually use long grain rice too, but any variety should work.