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!

Mom's Old Fashioned Baked Rice Pudding in milk glass pyrex baking dish

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 in a vintage burgundy glass bowl

Old Fashioned Baked Rice Pudding 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

Old Fashioned Baked Rice Pudding in a vintage burgundy glass bowl

How to make Old Fashioned Baked Rice Pudding

Step 1

  1. Gather your ingredients

    Gather and measure your ingredients for rice pudding.Ingredients for rice pudding

  2. Rinse Raw Rice

    Place raw rice in a strainer and rinse well under cold running water.raw rice in a strainer being rinsed with water under the faucet

  3. Bring your water to a boil.

    Place water in saucepan and bring to a boil.Bringing a pot of water to boil on a gas cooktop

  4. Add raw rice to boiling water.

    Place rice in boiling water and cook according to instructions.Adding raw rinsed rice to a boiling pot of water

  5. Stir rice.

    While cooking, occasionally stir rice to separate and watch for doneness.stirring cooked rice in saucepan

  6. Add custard ingredients to blender

    Place milk, eggs, sugar, salt, and vanilla in blender.Adding sugar to the milk ingredients in blender.

  7. Blend

    Mix custard ingredients in blender until well combined.blending all custard ingredients together in blender

  8. Prepare baking dishes

    Spray baking dishes with cooking spray.coating baking dish with cooking spray

  9. Combine custard mixture and rice together.

    Pour custard mixture over cooked rice and stir to combine.Combining milk mixture with cooked rice

  10. Measure custard into prepared baking dish.

    Scoop unbaked rice pudding mixture into prepared baking dishes.adding rice pudding mixture to baking dish

  11. Add nutmeg or cinnamon

    Sprinkle with nutmeg or cinnamon (or both if you prefer)Adding a sprinkle of nutmeg to rice pudding in baking dish

  12. Bake

    Place rice pudding in oven and bake.Mom's hands placing pudding in oven water bath to bake.

  13. Once baked, cool

    Cool baked pudding and serve as desired. Store any uneaten pudding in the refrigerator.Old Fashioned Baked Rice Pudding in a vintage burgundy glass bowl

You may need

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Baked Ruce Pudding pinnable image

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!

Yield: 8 servings

Mom's Old Fashioned Baked Rice Pudding

Mom's Old Fashioned Baked Rice Pudding

A thick, creamy, old fashioned baked rice pudding just like mom would make!

Ingredients

  • 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)
  • Nutmeg

Instructions

  1. Preheat oven to 350 degrees (325 for convection).
  2. Cook rice according to package instructions
  3. Add following ingredients to blender: 1/2 cup sugar, 1/8 tsp salt, 1 quart whole milk, 1 tsp vanilla extract, and 3 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 2 to 2-1/2 hours, stirring occasionally.
  8. Remove from oven and let cool before serving.
  9. 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 Information:

Yield:

8

Serving Size:

1/8th recipe

Amount Per Serving: Calories: 194 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 82mg Sodium: 115mg Carbohydrates: 29g Fiber: 0g Sugar: 25g Protein: 7g
Nutrition information is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.