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!
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 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 make Old Fashioned Baked Rice Pudding
- Gather your ingredients
Gather and measure your ingredients for rice pudding.
- Rinse Raw Rice
Place raw rice in a strainer and rinse well under cold running water.
- Bring your water to a boil.
Place water in saucepan and bring to a boil.
- Add raw rice to boiling water.
Place rice in boiling water and cook according to instructions.
- Stir rice.
While cooking, occasionally stir rice to separate and watch for doneness.
- Add custard ingredients to blender
Place milk, eggs, sugar, salt, and vanilla in blender.
Mix custard ingredients in blender until well combined.
- Prepare baking dishes
Spray baking dishes with cooking spray.
- Combine custard mixture and rice together.
Pour custard mixture over cooked rice and stir to combine.
- Measure custard into prepared baking dish.
Scoop unbaked rice pudding mixture into prepared baking dishes.
- Add nutmeg or cinnamon
Sprinkle with nutmeg or cinnamon (or both if you prefer)
Place rice pudding in oven and bake.
- Once baked, cool
Cool baked pudding and serve as desired. Store any uneaten pudding in the refrigerator.
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!
A thick, creamy, old fashioned baked rice pudding just like mom would make!
- 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)
- 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 Size:1/8th recipe
Amount Per Serving: Calories: 194Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 82mgSodium: 115mgCarbohydrates: 29gFiber: 0gSugar: 25gProtein: 7g