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.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
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
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Get social!
Recipes in your inbox
Making it for the second time but with golden raisins. So yummy with a dollop of whipped cream. Reminds me so much of my mom’s growing up
I love that so much 💗
Did not make a custard Separated from rice in oven
It does that a little bit, that is part of the charm. It is definitely a different type of rice pudding than the kind that you cook on the stove.
Good structure but WAY too sweet. I suggest using half the sugar in the recipe.
You could definitely reduce the sugar without any issues. How much is right is very subjective.
Is the cooked rice long, short, or medium grain? Im trying to recreate a recipe my mother used to make and this one looks promising. I’ve tried so many variations over the years but I still haven’t gotten it right and my guess is that I’m getting some small detail wrong but I’m just not sure which one. Thank you!
I usually use long grain. Hopefully this gives you the results you are looking for!
I would like to cook this in 6 oz. Custard cups. Any suggestions for how long I might cook them. This has been difficult to find.
That’s a fun idea. I would check them at closer to 25-30 minutes and see what they look like. I would think that should be about right, but haven’t tried it myself.
This is the same recipe that my grandmother taught my mother to make. Its creamy and amazing. Just add half and half and your all set. I used precooked long grain rice. My husband couldn’t get enough. Thank you for posting
Yay! I am so glad it was a hit!
I added 1 mashed banana. It was wonderful
What a great idea!
Hey Carlee!
I was visiting friends in the Twin Cities around Christmas last year, and we whipped up this rice pudding! They showed me the recipe online and as soon as I saw it was one of yours I said I know it’s gonna be good!
I love the new look of your site!
Mollie
Thank you so much, Mollie!
Great recipe. Keep up the great work.
thank you!
Hubby can no longer eat oatmeal but rice is fine. Our favorite breakfast is baked oatmeal (with fruit and spices) so I found this recipe that uses white rice. I’ve made this a couple of times, I think I added chopped apple and it was really good, it would be really good with pecans (but in my mind pecans make anything better!). This is delicious and a great winter breakfast or anytime if you don’t mind a warm breakfast.
What a great alternative to baked oatmeal! I love the idea of adding different flavors like you would to oatmeal, too.