Creamy and comforting with a golden custard top layer, this Old-Fashioned Baked Rice Pudding recipe is the kind of dessert that wraps you up in nostalgia. It's a simple, soul-soothing recipe made with everyday staples: milk, eggs, sugar, and rice.
This recipe comes straight from my mom's collection, inspired by the old-fashioned custards we've loved for generations, just like this old fashioned bread pudding that's another cherished family dessert.
Jump to:
- Why You'll Love This Recipe
- Key Ingredients and Why They Matter
- Choosing Your Rice
- How to make Baked Rice Pudding
- Ingredient Substitutions
- Easy Recipe Variations
- Why We Bake in a Water Bath
- Top Tips for the Best Baked Rice Pudding
- Troubleshooting Common Problems
- How to Store Baked Rice Pudding
- Serving for a Crowd
- Serve with..
- The Final Word: Cooked vs. Raw Rice
- Baked Rice Pudding Questions Answered
- More Old Fashioned Desserts You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- Two ways to make it: Use raw rice stirred right in, or cook it first - see the FAQ below for how that changes things.
- Classic ingredients: Milk, eggs, sugar, and rice - nothing fancy required.
- Custard-style top: A rich layer forms as it bakes for an indulgent finish.
Key Ingredients and Why They Matter
Rice: See choosing your rice below for other rices that work in this recipe. Jasmine is my preference.
Whole milk: Gives the pudding body and richness. You can use part cream or evaporated milk for an extra silky finish.
Eggs: These help form that beautiful golden custard top.
Vanilla extract: Adds warmth and depth to the flavor.
Cinnamon or nutmeg (optional): A gentle sprinkle on top before baking brings a cozy spice note.
Choosing Your Rice
Jasmine rice (long grain rice) is my go to and holds its shape best if you like a more distinct grain in each bite. It releases just enough starch for that signature texture without turning mushy.
Arborio rice is a short grain rice (the same one used in risotto) and will make the pudding creamier, thicker, almost spoonable.
Skip instant or minute rice. It breaks down too much over the long bake and turns gluey.
How to make Baked Rice Pudding
Making homemade baked rice pudding with cooked rice is easy to do in just 4 steps!
Rinse & Cook Rice
Rinse and cook rice according to package instructions.
Make the Custard
Place the sugar, salt, milk, vanilla, and eggs in a blender and mix on low speed until combined. Avoid overbeating.
Add Milk Mixture to Cooled Rice
Stir the blended milk mixture into the cooled rice and stir to combine.
Bake
Sprinkle with cinnamon or nutmeg and bake as instructed in the recipe card below.
Ingredient Substitutions
Sweetener: Honey or maple syrup can be used in place of granulated sugar, though the flavor will be slightly different.
Dairy-free: Full-fat coconut milk gives the richest result, with a mild coconut flavor. Almond or oat milk works, but comes out thinner. An extra egg yolk helps make up for it.
Lactose-free: swap 1:1 with no real difference.
Easy Recipe Variations
Add-ins: Mix in raisins, chopped dates, or dried cranberries before baking.
Chocolate twist: Add chocolate chips or swirl in some cocoa powder for a dessert surprise.
Why We Bake in a Water Bath
The water bath surrounds the dish with gently heated water so the custard cooks slowly and evenly instead of over direct oven heat. That's what keeps the eggs silky instead of curdled or rubbery. It's the one step I would not skip.
Top Tips for the Best Baked Rice Pudding
- Rinse the rice before using.
- Let the pudding set-it should be slightly wobbly in the center when you remove it from the oven.
- If cooking rice first, let it cool completely before mixing with custard.
Troubleshooting Common Problems
- Watery pudding: it likely needed a few more minutes, or the water bath ran dry. The center should be barely set with a slight wobble, not liquid.
- Rubbery or curdled eggs: Usually mean the oven ran hot, or the water bath got skipped.
- Undercooked rice in the center (raw-rice method): Stir occasionally while it bakes so the rice cooks evenly.
How to Store Baked Rice Pudding
Let the pudding cool completely, then cover tightly and refrigerate. It keeps well for up to 4 days. Reheat gently or enjoy it cold!
To freeze, portion into airtight containers for up to 2 months and thaw overnight in the fridge. It may separate slightly after thawing, so give it a good stir before serving.
Serving for a Crowd
This recipe doubles easily for potlucks. Just double everything and bake it in a larger dish (or two dishes side by side in the same water bath). A single larger dish may need an extra 15-20 minutes so go by the wobble test rather than the clock.
Serve with..
Serve warm with a spoonful of whipped cream, or chilled with a dollop of strawberry rhubarb jam. Fresh berries or a drizzle of caramel are nice ways to dress it up.
The Final Word: Cooked vs. Raw Rice
When Mom and I made this together, we each had our preferences. I liked the cooked rice version-it held its texture and reminded me of the way Grandma used to make it. But my Dad and Mom's church friends leaned toward the softer, creamier raw rice version. Try both and see which side you're on!
Baked Rice Pudding Questions Answered
Yes. Stir it in raw with the milk and egg mixture instead of cooking it first. It'll need a bit longer in the oven, and the texture comes out softer and more uniform, while the pre-cooked version holds a little more distinct rice texture.
Rinsing removes excess starch, which helps prevent clumps and keeps the pudding creamy.
Look for a golden top and a center that's just slightly wobbly, like a baked cheesecake. It firms up more as it cools.
It's richer and more custardy, and you control the sweetness yourself. Canned versions tend to be denser and one-note sweet. Takes more time, but it's not close for flavor.
More Old Fashioned Desserts You'll Love
- Mom's Old Fashioned Bread Pudding Recipe: Same custard based comfort dessert.
- Nanny's Old Fashioned Butterscotch Pie with Meringue Topping: Another nostalgic custard dessert.
- Slow Cooker Rice Pudding: A different method for the same core recipe.
- Rice Pudding with Sweetened Condensed Milk: Another rice pudding variation.
If you give this recipe a try, I'd love to hear from you in the comments. Tag @grumpyshoneybunch on Instagram or use #grumpyshoneybunch so I can see your delicious results!
📖 Recipe
Mom's Old Fashioned Baked Rice Pudding Recipe
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Ingredients
- ½ cup cooked rice , cooled (see rice notes above)
- ½ cup granulated 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.
Nutrition
Sally Hanslits says
I cook the rice in milk rather than water to make it even more healthy,I add a cup of sweetened coconut, and only 1/2 cup of sugar, 3 eggs rather than 2. We like it for breakfast also so try to
get more calcium & protein in it. Our family love it.
Kimberly A. Pitcher says
I would actually like to know where you got your Pyrex dish? I Love It!
Shelby Law Ruttan says
Hi Kimberly, that is my mom's pyrex dish and it is very vintage. You might be able to find something similar on amazon by searching vintage pyrex casserole dishes. Good luck!
Marge Monaco says
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 says
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 says
Is the quart of milk the American 32 oz or Imperial 40 oz?
Shelby Law Ruttan says
A quart of milk = The American 32 ounces (or 4 cups).
PAT says
WHAT'S A HOT WATER BATH? IT'S NOTED IN THE INSTRUCTIONS BUT NOT IN THE PHOTOS.
Shelby Law Ruttan says
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 says
When do you add the raisins? right before baking?
Shelby Law Ruttan says
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 says
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 says
Wow, looks so rich and creamy!
Pam says
I've never had rice pudding before - can you believe it? I really need to try some soon because it looks amazing.
Megan says
I love rice pudding!
Megan says
I love rice pudding!
Ingrid says
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 says
Something else I have to make! Glad to hear that Silk milk will work in the recipe. Your blog always makes me hungry!
Lori says
Hmmmm... a little bit of cinnamon and I am good to go.
Cinnamon-Girl says
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 says
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 says
I haven't tried rice pudding with soy, but I'm sure it would be fabulous.
teresa says
mmmm, i love that you used soy milk.
Cristine says
Your boys are lucky to have you as a mom! 🙂 Looks yummy!
Bellini Valli says
If you love rice pudding Shelby, have you seen the dessert risotto in the latest Cooking Light:D
Mags says
There's nothing better than a double son hug...unless it's perfectly cooked rice pudding, of course.