Old Fashioned Baked Rice Pudding in a vintage burgundy glass bowl

This Baked Rice Pudding is an old-fashioned recipe from mom’s card file. This thick, creamy dessert 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!

Mom's Old Fashioned Baked Rice Pudding in milk glass pyrex baking dish

Old Fashioned Baked Rice Pudding from Mom’s Kitchen

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.

Old Fashioned Baked Rice Pudding in a vintage burgundy glass bowl

Old Fashioned Baked Rice Pudding FAQs

Can I use minute rice in this recipe?

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.

Why do you rinse the rice before cooking it?

Rinsing the rice before cooking will rinse off any debris and remove the surface starch that causes rice to stick and clump together.raw rice in a strainer being rinsed with water under the faucet

Is there a big difference in your pudding if you cook the rice first?

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.Adding raw rinsed rice to a boiling pot of water

Old Fashioned Baked Rice Pudding in a vintage burgundy glass bowl

How to make Old Fashioned Baked Rice Pudding

Step 1

  1. Gather your ingredients

    Gather and measure your ingredients for rice pudding.Ingredients for rice pudding

  2. Rinse Raw Rice

    Place raw rice in a strainer and rinse well under cold running water.raw rice in a strainer being rinsed with water under the faucet

  3. Bring your water to a boil.

    Place water in saucepan and bring to a boil.Bringing a pot of water to boil on a gas cooktop

  4. Add raw rice to boiling water.

    Place rice in boiling water and cook according to instructions.Adding raw rinsed rice to a boiling pot of water

  5. Stir rice.

    While cooking, occasionally stir rice to separate and watch for doneness.stirring cooked rice in saucepan

  6. Add custard ingredients to blender

    Place milk, eggs, sugar, salt, and vanilla in blender.Adding sugar to the milk ingredients in blender.

  7. Blend

    Mix custard ingredients in blender until well combined.blending all custard ingredients together in blender

  8. Prepare baking dishes

    Spray baking dishes with cooking spray.coating baking dish with cooking spray

  9. Combine custard mixture and rice together.

    Pour custard mixture over cooked rice and stir to combine.Combining milk mixture with cooked rice

  10. Measure custard into prepared baking dish.

    Scoop unbaked rice pudding mixture into prepared baking dishes.adding rice pudding mixture to baking dish

  11. Add nutmeg or cinnamon

    Sprinkle with nutmeg or cinnamon (or both if you prefer)Adding a sprinkle of nutmeg to rice pudding in baking dish

  12. Bake

    Place rice pudding in oven and bake.Mom's hands placing pudding in oven water bath to bake.

  13. Once baked, cool

    Cool baked pudding and serve as desired. Store any uneaten pudding in the refrigerator.Old Fashioned Baked Rice Pudding in a vintage burgundy glass bowl

You may need

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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!

Mom's Old Fashioned Baked Rice Pudding in milk glass pyrex baking dish

Mom's Old Fashioned Baked Rice Pudding

A thick, creamy, old fashioned baked rice pudding just like mom would make!
4.56 from 9 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Servings: 8
Calories: 194kcal


  • 1/2 cup well washed rice cooked according to instructions
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1 quart whole milk
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/2 cup raisins optional
  • Nutmeg


  • Preheat oven to 350 degrees (325 for convection).
  • Cook rice according to package instructions
  • Add following ingredients to blender: 1/2 cup sugar, 1/8 tsp salt, 1 quart whole milk, 1 tsp vanilla extract, and 3 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 2 to 2-1/2 hours, stirring occasionally.
  • Remove from oven and let cool before serving.
  • Store any leftover pudding in refrigerator.


If you prefer, you may omit the step for cooking the rice. Place uncooked rice in prepared baking dish and proceed with step 3. (skipping step 2)


Serving: 1/8th recipe | Calories: 194kcal | Carbohydrates: 29g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 82mg | Sodium: 115mg | Sugar: 25g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Mags May 17, 2010 at 10:54 am - Reply

    There's nothing better than a double son hug…unless it's perfectly cooked rice pudding, of course.

  2. Bellini Valli May 17, 2010 at 11:52 am - Reply

    If you love rice pudding Shelby, have you seen the dessert risotto in the latest Cooking Light:D

  3. Cristine May 17, 2010 at 1:39 pm - Reply

    Your boys are lucky to have you as a mom! 🙂 Looks yummy!

  4. teresa May 17, 2010 at 5:33 pm - Reply

    mmmm, i love that you used soy milk.

  5. Barbara Bakes May 17, 2010 at 5:53 pm - Reply

    I haven't tried rice pudding with soy, but I'm sure it would be fabulous.

  6. Jamie May 17, 2010 at 8:33 pm - Reply

    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 : )

  7. Cinnamon-Girl May 18, 2010 at 12:36 am - Reply

    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.

  8. Lori May 18, 2010 at 1:09 am - Reply

    Hmmmm… a little bit of cinnamon and I am good to go.

  9. Nan May 18, 2010 at 2:55 am - Reply

    Something else I have to make! Glad to hear that Silk milk will work in the recipe. Your blog always makes me hungry!

  10. Ingrid May 18, 2010 at 3:17 pm - Reply

    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….

  11. Megan May 18, 2010 at 3:30 pm - Reply

    I love rice pudding!

  12. Megan May 18, 2010 at 3:30 pm - Reply

    I love rice pudding!

  13. Pam May 18, 2010 at 4:00 pm - Reply

    I've never had rice pudding before – can you believe it? I really need to try some soon because it looks amazing.

  14. pigpigscorner May 18, 2010 at 7:36 pm - Reply

    Wow, looks so rich and creamy!

  15. Jamie May 19, 2010 at 12:17 pm - Reply

    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!

  16. Susan October 12, 2020 at 1:38 pm - Reply

    When do you add the raisins? right before baking?

    • Shelby Law Ruttan October 13, 2020 at 8:47 am - Reply

      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

  17. PAT November 11, 2020 at 9:37 am - Reply


    • Shelby Law Ruttan November 12, 2020 at 6:47 am - Reply

      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.

  18. Lesley February 9, 2021 at 11:45 am - Reply

    Is the quart of milk the American 32 oz or Imperial 40 oz?

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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