Creamy, comforting, and crowned with a golden custard layer, this Old-Fashioned Baked Rice Pudding is the kind of dessert that wraps you up in nostalgia. Whether made with raw or cooked rice, it’s a simple, soul-soothing recipe that’s perfect for any day of the week.
This recipe comes straight from my mom’s collection, inspired by the old-fashioned custards we’ve loved for generations—like this Rhubarb Pie that’s another cherished family dessert. We tested both baking methods—raw and pre-cooked rice—and the results made for a fun (and tasty) family debate.
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Why You'll Love This Recipe
Two foolproof methods: You can use raw or pre-cooked rice and still get that creamy, comforting texture.
Classic ingredients: Made with everyday pantry staples—milk, eggs, sugar, and rice.
Custard-style top: A rich, creamy custard layer forms as it bakes for an indulgent finish.
Key Ingredients and Why They Matter
Long grain white rice: Jasmine rice is my go-to—it releases just enough starch for that signature creamy texture without turning mushy.
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.
Ingredient Substitutions
Sweetener: Honey or maple syrup can be used in place of granulated sugar, though the flavor will be slightly different.
Rice: Arborio rice for a slightly creamier, risotto-style texture.
Milk: Use half-and-half or a mix of milk and evaporated milk for extra richness.
Easy Recipe Variations
Add-ins: Mix in raisins, chopped dates, or dried cranberries before baking.
Spiced version: Stir in a teaspoon of cinnamon or nutmeg for a warm flavor boost.
Chocolate twist: Add chocolate chips or swirl in some cocoa powder for a dessert surprise.
Top Tips for the Best Baked Rice Pudding
- Rinse the rice before using to remove surface starch and avoid clumping.
- Use a water bath for even baking and to help prevent curdling.
- 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.
FAQs
I don’t recommend it. Minute rice becomes too soft and mushy during the long bake time.
Rinsing removes excess starch, which helps prevent clumps and keeps the pudding creamy.
Yes. We noticed the pudding with pre-cooked rice had more texture, while the raw rice version was a bit softer and more uniform. It comes down to preference!
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!
Serve with..
Serve warm with a spoonful of whipped cream, or chilled with a dollop of strawberry rhubarb jam. It also pairs wonderfully with Homemade Horchata.
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!
Related Recipes
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
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Ingredients
- ½ cup jasmine rice
- 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
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.