This Old-Fashioned Baked Rice Pudding is rich, creamy, and topped with a golden custard layer. Whether you bake it with raw rice or pre-cooked rice, the results are pure comfort in every spoonful.
Inspired by classic custard-based desserts like Creme Brulee, this rice pudding brings together simple pantry staples for a nostalgic treat straight from my Mother's recipe box. It’s the kind of recipe that feels like home, perfect for cozy evenings or as a make-ahead dessert for the week.
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Why You'll Love Baked Rice Pudding
Two foolproof methods – Whether you start with raw rice or use pre-cooked, both versions turn out creamy and delicious.
Simple ingredients – Made with milk, eggs, sugar, and rice, nothing fancy—just classic comfort.
Custard topping – A smooth, rich custard layer forms on top as it bakes, adding extra indulgence.
Ingredients for Rice Pudding
Rice pudding is made with very basic ingredients and ones you likely already have in your pantry!
Rice: You will want to use a long grain rice because it releases starches as it cooks, creating a thick and creamy texture. My personal preference is Jasmine Rice.
How To Make Old-Fashioned Rice Pudding
Below is a step by step visual on how to make baked rice pudding. Please see the recipe card at the bottom of the post for complete instructions.
Rinse
Place rice in fine mesh strainer and rinse well with cold water.
Optional Rice Cook
If cooking the rice first: In a large saucepan over medium heat, cook rice according to package instructions.
Blend custard ingredients
Add the following ingredients to blender: sugar, salt, milk, vanilla extract, and eggs and blend until well combined.
Add egg mixture to rice
Add egg mixture to uncooked or cooked rice and add to baking dish. If using cooked rice, be sure rice has cooled first.
Coat baking dish
Coat baking dish with cooking spray or a thin coat of oil.
Transfer to baking dish
Transfer rice pudding mixture to prepared baking dish. Sprinkle with cinnamon or nutmeg.
Bake
Place in oven hot water bath and bake 2½ hours, stirring occasionally.
Ingredient Substitutions
Rice – Try basmati or arborio for slight texture variations.
Milk – Use half-and-half for extra richness or swap with a non-dairy alternative like almond or oat milk.
Sweetener – Replace sugar with honey, maple syrup, or a sugar substitute for a lower-sugar version.
Variations
Spiced Version – Add a teaspoon of cinnamon or nutmeg for extra warmth.
Fruit-Infused – Stir in raisins, dried cranberries, or chopped dates before baking.
Chocolate Twist – Mix in cocoa powder or chocolate chips for a sweet surprise.
Coconut Rice Pudding – Use coconut milk and top with toasted coconut flakes.
Top Tips
Rinse the rice: 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 rice to the water after it has come to a boil.
Use a blender: this ensures a well mixed egg mixture.
Don’t overbake! The pudding should be set but still slightly wobbly in the center.
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.
How to Store Leftovers
Let the pudding cool completely before covering and refrigerating. Store in an airtight container for up to 4 days.
Serve with..
Enjoy warm or cold with a dollop of whipped cream, fresh mixed fruit, or spot of jam!
The Last Word: Cooked Versus Raw Rice
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 preferred 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.
When you make this Old-Fashioned Baked Rice Pudding recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 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.
Notes
Ingredient Substitutions
Rice – Try basmati or arborio for slight texture variations. Milk – Use half-and-half for extra richness or swap with a non-dairy alternative like almond or oat milk. Sweetener – Replace sugar with honey, maple syrup, or a sugar substitute for a lower-sugar version.Variations
Spiced Version – Add a teaspoon of cinnamon or nutmeg for extra warmth. Fruit-Infused – Stir in raisins, dried cranberries, or chopped dates before baking. Chocolate Twist – Mix in cocoa powder or chocolate chips for a sweet surprise. Coconut Rice Pudding – Use coconut milk and top with toasted coconut flakes.Top Tips
Rinse the rice: 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 rice to the water after it has come to a boil. Use a blender: this ensures a well mixed egg mixture. Don’t overbake! The pudding should be set but still slightly wobbly in the center.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.