This Baked Rice Pudding is an old-fashioned recipe from mom's card file. This thick, creamy custard top dessert recipe is easy to make. It has a sweet dusting of cinnamon or nutmeg (or both!) and optional addition of raisins.
Nothing says comfort more than a warm, cinnamon custard aroma wafting from Mom's kitchen. As a child, I would love a bowl of this rice pudding straight from the oven. A layer of custard on top with a sweet and creamy rice bottom is the ultimate comfort food of my past!
Jump to:
Cooked Versus Raw Rice
I remember watching my mom make baked rice pudding. She would make it several different ways. My memories of rice pudding is a layer of rice on the bottom of the pan with a rich custard like top that was sprinkled with sweet and chewy raisins.
When Mom and I made this pudding recipe to share here on my website, we tried two different ways. We cooked the rice first for one, and left it raw for the second. The final versions were both very different.
Mom and I prefered the version with cooked rice. My Dad and members of Mom's church, who were her other taste testers, mainly preferred the version made with the raw rice! Be sure to check the notes in the recipe card for alternate baking methods.
🥘 Ingredients
As an Amazon Associate, I earn from qualifying purchases from affiliate links.
Long grain rice, we used jasmine rice.
Whole milk
Granulated sugar
Salt
Vanilla extract
Large eggs
Raisins
Ground nutmeg
🍽 Equipment
Recommended: Blender
Saucepan to boil the rice in (if boiling rice).
Mesh strainer for rinsing the rice.
1-½ to 2 quart casserole dish, one similar to this one works well.
🔪 Instructions
- Preheat the oven to 350 degrees (325 for convection).
- Cook the rice according to package instructions.
- Add the following ingredients to blender: cup sugar, teaspoon salt, milk, vanilla extract, and eggs.
- Blend egg mixture in blender until well combined.
- Spray baking dish with cooking spray.
- Add egg mixture to cooked rice and add to baking dish.
- Place in oven hot water bath and bake 2½ hours, stirring occasionally.
- Remove from oven and let cool before serving.
- Store any leftover pudding in refrigerator.
💭 Top Tips
- Be sure to rinse the raw rice before using it. This will rinse any excess starch from the rice.
- If pre-cooking the rice, add it to the water after it has come to a boil.
- While cooking the rice, stir occasionally to separate the rice and watch for doneness.
- Using a blender to mix the custard ingredients ensures a well mixed egg mixture.
- Spray the baking dishes thoroughly with cooking spray.
FAQs
I don't recommend this. Minute rice is quick cooking rice and will break down and become mushy with a lengthy cooking time. I recommend long grain rice, either white or whole grain.
Rinsing the rice before cooking will rinse off any debris and remove the surface starch that causes rice to stick and clump together.
On a side by side taste test, I felt there was a very big difference. The raw rice seemed to almost be overcooked to me. I felt the pudding with the pre-cooked rice had more texture, even though we baked them both the same length of time.
📖 Variations
- Use cinnamon in place of nutmeg for dusting the top of the rice pudding.
- Dried cranberries can be used in place of raisins or the raisins can be left out entirely.
- Substitute brown sugar for white sugar for a deeper caramel like flavor.
I first wrote this post in May of 2010. Justin and Christopher (my two sons) both love Old Fashioned Baked Rice pudding and Classic Rhubarb Pie. However, Justin really loves rice pudding! The creamier, thicker, the better are the words he used to describe the way he liked it. This pudding is exactly what Justin ordered in an Old Fashioned Baked Rice Pudding Recipe. I hope you will enjoy it!
If you made this recipe, please take a moment to give it a star rating!
📖 Recipe
Mom's Old Fashioned Baked Rice Pudding
Ingredients
- ½ cup well washed rice cooked according to instructions
- ½ cup sugar
- ⅛ teaspoon salt
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup raisins optional
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees (325 for convection).
- Cook the rice according to package instructions
- Add following ingredients to a blender: ½ cup sugar, ⅛ teaspoon salt, 1 quart whole milk, 1 teaspoon vanilla extract, and 3 eggs and blend until well combined.
- Spray baking dish with cooking spray.
- Add egg mixture to cooked rice and transfer to the baking dish.
- Place the rice pudding in the oven in a hot water bath and bake 2½ hours, stirring occasionally.
- Remove from oven and let cool before serving.
- Store any leftover pudding in refrigerator.
Notes
Nutrition
What’s new? Check out my Grumpy’s Honeybunch Store on Amazon! Thanks so much for being a part of Grumpy’s Honeybunch!
Marge Monaco
I am a little confused. In your remarks you said the the uncooked rice seemed to be overcooked..verses the cooked rice which was firmer which you preferred .. wouldn’t the cooked rice be the one that would be over cooked ..am I missing something.
Shelby Law Ruttan
No, you read it right. We used the same rice but one we didn't pre-cook. The pre-cooked rice did have a firmer texture and I think it's because it had already been cooked. I'm not sure why, but that was my end result. I felt that the rice that was uncooked was too mushy - but my dad liked that one best. My favorite one was the recipe made with pre-cooked rice.
Lesley
Is the quart of milk the American 32 oz or Imperial 40 oz?
Shelby Law Ruttan
A quart of milk = The American 32 ounces (or 4 cups).
PAT
WHAT'S A HOT WATER BATH? IT'S NOTED IN THE INSTRUCTIONS BUT NOT IN THE PHOTOS.
Shelby Law Ruttan
This is where you place the dish in a pan of hot water then place it in the oven. It keeps steam surrounding the pudding so it cooks throughout without drying out.
Susan
When do you add the raisins? right before baking?
Shelby Law Ruttan
Hi Susan, the raisins are optional, however, if you wish to use them, they can be stirred in at step 6, prior to pouring into the baking dish. Thanks for stopping by! ˜Shelby
Jamie
My husband has been asking for rice pudding and I love your version! If I can use low fat milk and make it on top of the stove and have something that looks so rich, creamy and vanilla-y then this is my recipe! Yum! And I'll be expecting some double hugs, too!
pigpigscorner
Wow, looks so rich and creamy!
Pam
I've never had rice pudding before - can you believe it? I really need to try some soon because it looks amazing.
Megan
I love rice pudding!
Megan
I love rice pudding!
Ingrid
I grew up eating rice pudding that my grandma made. Since she pasted away two years ago I haven't had any....need to give your recipe a try.
I'm assuming I can just sub in reg milk for the soy....
~ingrid
Nan
Something else I have to make! Glad to hear that Silk milk will work in the recipe. Your blog always makes me hungry!
Lori
Hmmmm... a little bit of cinnamon and I am good to go.
Cinnamon-Girl
I bet this was really rich and thick with the eggs in it! I learned something new. I was searching for rice pudding recipes a few weeks ago and didn't see any with eggs. Looking forward to trying it.
Jamie
My husband loves vanilla soy milk and he also loves rice pudding. I woonder if he would give me a double hug if I make this for him : )
Barbara Bakes
I haven't tried rice pudding with soy, but I'm sure it would be fabulous.
teresa
mmmm, i love that you used soy milk.
Cristine
Your boys are lucky to have you as a mom! 🙂 Looks yummy!
Bellini Valli
If you love rice pudding Shelby, have you seen the dessert risotto in the latest Cooking Light:D
Mags
There's nothing better than a double son hug...unless it's perfectly cooked rice pudding, of course.