This baked Rice Pudding recipe has a creamy texture and is made with warm spices, sweet raisins and topped with a splash of heavy cream. Comfort food never tasted so good!
Some things withstand the test of time, and I believe that to be true with this rice pudding recipe!
Rice pudding is so versatile.
It’s warm, comforting, creamy, and just the right amount of sweet. Serve it for dessert, breakfast, or a snack. My preference is to enjoy this dish warm but you can also eat it cold if you like.
My version of this custard delight is a baked rice pudding with uncooked rice. I love it because I always have rice sitting in my pantry for making things like my baked chicken and rice casserole. I don’t have to worry about having cooked rice to use anytime I want to make this.
Grab your favorite casserole dish and let’s jump in!
Why you’ll love this recipe
Economical - there’s a reason why grandma’s generation loved rice pudding. Rice pudding recipes are an amazing way to use up rice.
Simple and easy - baked in the oven using ingredients you have in the pantry or refrigerator. Seriously, a no-fuss dessert and you don’t even have to add anything to your shopping list!
Comfort food - my go to in the summer months is 100% ice cream. But when the weather turns cold, this is the ultimate winter comfort food! The warmth and custard-like texture and ingredients practically scream, “hug me!!!!”
Whole milk - using whole fat milk makes this rice pudding extra creamy
Granulated sugar - this recipe only uses ¼ cup sugar!
Medium-grain white rice - we are using uncooked rice in this recipe. I find that medium grain white rice is the best rice to use for rice pudding as it holds together really well. Others have used risotto rice and jasmine rice varieties with success so you may want to experiment but I recommend medium-grain white.
Raisins - I like the sweetness and extra texture the raisins add to this dish. You can leave them out if you prefer.
Cinnamon- an essential ingredient to a flavor-packed rice pudding
Nutmeg - I personally felt like nutmeg deserved a place in the baking dish, too!
Heavy cream - this is the perfect addition to add more creaminess and moisture to the rice pudding. I don’t recommend substituting or omitting it.
How to make old fashioned rice pudding
Basically, this easy pudding recipe is done in three easy steps.
Step 1: Prep your dish. Butter a 2 quart baking dish and preheat oven. Make sure your baking dish has a lid - we'll use it!
2. Mix ingredients. In a large mixing bowl, combine milk, sugar, and vanilla. Add in the rice, raisins, cinnamon, and nutmeg.
3. Pour everything in to the greased casserole dish or oven safe pan.. Cover and bake in a preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes.
Give it a stir at 30 minutes and 60 minutes, then every 15 minutes.
Every oven is different, so take that into account the first time you make this. We are looking for a texture similar to cooked oatmeal. It should be thick and creamy, but not solid.
When it's cooked through, remove it and top with the heavy cream.
Seriously, this is so delicious!
When it's done baking, you can add walnuts or chopped fresh apples to the top of the pudding if you like a little crunch.
Not sweet enough for you? Drizzle with a little brown sugar, honey or maple syrup.
If you're out of raisins, use dried cranberries or dried cranberries.
Add lots of raisins if you love them. Don't like them? Leave 'em out!
How to reheat rice pudding
You can reheat rice pudding by warming it either on the stovetop, in the oven, or in the microwave.
The key is to keep the temperature somewhat low, 350° F for the oven, medium-low for the stovetop, or use 50% power in the microwave.
Add a little extra heavy cream or milk to keep the rice pudding moist and stir as you heat.
How should I store cooked rice pudding?
Store any leftover rice pudding in an airtight container in the refrigerator for up to 5 days.
Do you eat this rice pudding warm or cold?
You can eat rice pudding either warm or cold, making it perfect eating warm out the oven or when a midnight craving hits!
Can you use leftover rice to make rice pudding?
I'm sure there are quick recipes that allow you to do that. This old recipe uses uncooked rice.
Can this recipe be doubled?
In my opinion, I'd rather make two separate batches to double this. Otherwise, the baking time is really, really long.
Old-Fashioned Dessert Recipes you'll Love:
Old Fashioned Sour Cream Cookies
Old Fashioned Ginger Snap Cookies
If you make this easy rice pudding recipe, leave a recipe review or comment below. I’d love to hear from you!
Baked Rice Pudding Recipe
This oven baked Rice Pudding recipe is made with warm spices, sweet raisins and topped with a splash of heavy cream. Comfort food never tasted so good!
- 3 cups whole milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup medium-grain white rice, uncooked
- ¼ cup raisins
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream
- Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
- In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
- Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
- Remove the rice pudding from the oven and top with the heavy cream.
Oven temperatures can vary. Be sure to keep an eye on your rice pudding during the last 30 minutes especially and remove from the oven if it is beginning to dry out too much.
If your rice pudding has a lot of liquid after the 90 minutes continue to bake until most of the liquid has been absorbed. The final texture of rice pudding should be similar to a cooked oatmeal, creamy and thick but not dry.
Variations. I like the added sweetness and texture of the raisins in this rice pudding but if you don’t like raisins feel free to omit them or replace them with another type of dried fruit. You can dress up the rice pudding with crushed pecans, almonds, or walnuts if you prefer a little crunch. Add the nuts at the end with the heavy cream to keep them crunchy.
Amount Per Serving: Calories: 214Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 59mgCarbohydrates: 24gFiber: 1gSugar: 19gProtein: 5g
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