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    Home » Dessert Recipes

    Mom's Old-Fashioned Baked Rice Pudding

    Published: May 17, 2010 Last updated: Apr 6, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A thick, creamy, old fashioned baked rice pudding just like mom would make!
    Jump to Recipe
    Mom's Old Fashioned Baked Rice Pudding in milk glass pyrex baking dish

    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
    • 🥘 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💭 Top Tips
    • FAQs
    • 📖 Variations
    • 📖 Recipe
    • 💬 Comments
    Mom's Old Fashioned Baked Rice Pudding in milk glass pyrex baking dish

    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.

    Old Fashioned Baked Rice Pudding in a vintage burgundy glass bowl

    🥘 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.

    Mixing the custard mixture in blender.

    🔪 Instructions

    1. Preheat the oven to 350 degrees (325 for convection).
    2. Cook the rice according to package instructions.
    3. Add the following ingredients to blender: cup sugar, teaspoon salt, milk, vanilla extract, and eggs.
    4. Blend egg mixture in blender until well combined.
    5. Spray baking dish with cooking spray.
    6. Add egg mixture to cooked rice and add to baking dish.
    7. Place in oven hot water bath and bake 2½ hours, stirring occasionally.
    8. Remove from oven and let cool before serving.
    9. Store any leftover pudding in refrigerator.
    Mom's hands shaking nutmeg on the pudding mixture before baking

    💭 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.
    Old Fashioned Baked Rice Pudding in a vintage burgundy glass bowl

    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

    📖 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!

    Old-Fashioned Baked Rice Pudding

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this 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 in milk glass pyrex baking dish

    Mom's Old Fashioned Baked Rice Pudding

    Shelby Law Ruttan
    A thick, creamy, old fashioned baked rice pudding just like mom would make!
    4.35 from 38 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 hrs 30 mins
    Total Time 2 hrs 45 mins
    Course Desserts
    Cuisine American
    Servings 8
    Calories 218 kcal

    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

    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)

    Nutrition

    Serving: 1/8th recipeCalories: 218kcalCarbohydrates: 35gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 82mgSodium: 117mgPotassium: 272mgFiber: 1gSugar: 19gVitamin A: 293IUVitamin C: 1mgCalcium: 150mgIron: 1mg
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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Kimberly A. Pitcher

      October 30, 2021 at 9:18 pm

      I would actually like to know where you got your Pyrex dish? I Love It!

      Reply
      • Shelby Law Ruttan

        November 01, 2021 at 9:04 am

        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!

        Reply
    2. Marge Monaco

      August 03, 2021 at 11:02 am

      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.

      Reply
      • Shelby Law Ruttan

        August 03, 2021 at 5:29 pm

        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.

        Reply
    3. Lesley

      February 09, 2021 at 11:45 am

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

      Reply
      • Shelby Law Ruttan

        February 09, 2021 at 12:00 pm

        A quart of milk = The American 32 ounces (or 4 cups).

        Reply
    4. PAT

      November 11, 2020 at 9:37 am

      WHAT'S A HOT WATER BATH? IT'S NOTED IN THE INSTRUCTIONS BUT NOT IN THE PHOTOS.

      Reply
      • Shelby Law Ruttan

        November 12, 2020 at 6:47 am

        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.

        Reply
    5. Susan

      October 12, 2020 at 1:38 pm

      When do you add the raisins? right before baking?

      Reply
      • Shelby Law Ruttan

        October 13, 2020 at 8:47 am

        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

        Reply
    6. Jamie

      May 19, 2010 at 12:17 pm

      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!

      Reply
    7. pigpigscorner

      May 18, 2010 at 7:36 pm

      Wow, looks so rich and creamy!

      Reply
    8. Pam

      May 18, 2010 at 4:00 pm

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

      Reply
    9. Megan

      May 18, 2010 at 3:30 pm

      I love rice pudding!

      Reply
    10. Megan

      May 18, 2010 at 3:30 pm

      I love rice pudding!

      Reply
    11. Ingrid

      May 18, 2010 at 3:17 pm

      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

      Reply
    12. Nan

      May 18, 2010 at 2:55 am

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

      Reply
    13. Lori

      May 18, 2010 at 1:09 am

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

      Reply
    14. Cinnamon-Girl

      May 18, 2010 at 12:36 am

      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.

      Reply
    15. Jamie

      May 17, 2010 at 8:33 pm

      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 : )

      Reply
    16. Barbara Bakes

      May 17, 2010 at 5:53 pm

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

      Reply
    17. teresa

      May 17, 2010 at 5:33 pm

      mmmm, i love that you used soy milk.

      Reply
    18. Cristine

      May 17, 2010 at 1:39 pm

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

      Reply
    19. Bellini Valli

      May 17, 2010 at 11:52 am

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

      Reply
    20. Mags

      May 17, 2010 at 10:54 am

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

      Reply
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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

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