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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So I made this and it tastes good it was a bit too big for my 8×8 so I used a standard casserole dish. And I did need to mix it periodically in the oven for it to set evenly.
I am glad you were able to make it work!
Easy to make and tasted just like grandma’s, not too sweet but creamy and just right! Delicious!
Yay!! Thank you!
How in the world do you get 12 servings from 2 cups of cooked rice? That’s just over a 1 in. square out of an 8 x 8“ pan.
There are 64-square inches in a 8×8-inch pan. So, if you cut that into 12 pieces, it would be 5.333 square inches per serving. Of course, you can make the servings as large or small as you would like.