Mom’s Old Fashioned Baked Rice Pudding will surely bring you warm memories of family gatherings and cozy evenings at home. This classic recipe is continued from generation to generation and is popular for its creamy texture and comforting flavor.

This Rice Pudding is made with just a few ingredients like rice, milk, eggs, and sugar. These ordinary ingredients combined together to result in a sweet and satisfying treat.

This recipe is perfect for any occasion—whether you’re looking for a warm dessert on a chilly evening or a cool treat during summer.

It’s simple, easy to make, and doesn’t require any fancy equipment that even a beginner can make perfectly! Plus, this Rice Pudding is also versatile, allowing you to customize it with your favorite spices, fruits, or toppings.

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Reasons to Love This Recipe

1. Easy to Make with Simple Ingredients
   This recipe uses everyday ingredients like rice, milk, eggs, and sugar, most of which you probably already have in your kitchen. The straightforward steps make it perfect for both beginners and experienced cooks.
2. Rich and Creamy Texture
   Combining baked custard and soft rice creates a luxurious, melt-in-your-mouth texture that feels indulgent yet familiar. The golden, caramelized top adds a delightful contrast to the creamy center.
3. Versatile and Customizable
   You can easily adapt this recipe to suit your taste. Add spices like cardamom, mix in dried fruits, or swap milk for coconut milk for a tropical twist.
4. Nostalgic and Comforting
   This old-fashioned recipe has a timeless appeal that reminds many of home-cooked meals and cherished family traditions. Each spoonful is like a warm hug, making it a dessert that satisfies both the heart and the taste buds.

How To Make Mom’s Old Fashioned Baked Rice Pudding: Step by Step

INGREDIENTS

• Cooked rice: You will need 2 cups of cooked rice, which forms the base of the pudding and absorbs the creamy custard. Leftover rice works great for this recipe.
• Whole milk: You will need 3 cups of whole milk to create the rich, creamy custard base. For added richness, you can replace part of the milk with cream.
• Eggs: You will need 2 large eggs to bind the ingredients and give the pudding its smooth, custardy texture.
• Granulated sugar: You will need ½ cup of sugar to sweeten the pudding. You can adjust the amount based on your preferred sweetness level.
• Vanilla extract: You will need 1 teaspoon of vanilla extract to add a warm, aromatic flavor that complements the pudding.
• Ground cinnamon: You will need ½ teaspoon of cinnamon to give the pudding a cozy, spiced flavor.
• Unsalted butter: You will need 2 tablespoons of butter to grease the baking dish and add a touch of richness to the pudding.
• Raisins (optional): You will need ½ cup of raisins for a sweet, chewy contrast, but you can skip these or substitute with dried cranberries or chopped nuts.

INSTRUCTIONS

Step 1: Preheat your oven to 325°F (165°C) and grease a 9×13-inch baking dish with 2 tablespoons of unsalted butter to prevent sticking.

Step 2: In a large mixing bowl, whisk together 3 cups of whole milk, 2 large eggs, ½ cup of granulated sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon until the mixture is smooth and well combined.

Step 3: Stir 2 cups of cooked rice into the custard mixture. If desired, fold in ½ cup of raisins or other mix-ins like dried cranberries or chopped nuts for added flavor.

Step 4: Pour the rice and custard mixture into the prepared baking dish, spreading it evenly. Place the baking dish into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.

Step 5: Bake the pudding in the preheated oven for 1½ hours, or until the top is golden and a knife inserted in the center comes out clean.

Step 6: Carefully remove the baking dish from the water bath and let the pudding cool for 15-20 minutes before serving warm, or refrigerate for at least 2 hours to serve chilled.

Temperature Instructions

• Preheat your oven to 325°F (165°C) for even and gentle cooking.
• Bake the rice pudding at 325°F in a water bath to maintain a consistent temperature and prevent the custard from curdling.
• The rice pudding is done when the top is golden and a knife inserted in the center comes out clean, usually after 1½ hours.
• Allow the rice pudding to cool slightly at room temperature after removing it from the oven for the best texture before serving.

Substitutes

If you’re out of white rice, you can easily use brown rice for a nuttier flavor or arborio rice for a creamier texture. For a creative twist, quinoa works well as a substitute.

To make this recipe dairy-free, swap whole milk with almond milk, oat milk, or coconut milk. You can also replace sugar with honey, brown sugar, or maple syrup for a natural sweetness.

For an egg-free version, use 2 tablespoons of cornstarch or ½ cup of mashed banana per egg as a binding agent. Similarly, coconut oil or plant-based butter works perfectly instead of regular butter for a vegan-friendly option.

Confidence Tips

1. Use leftover rice for better texture and easier absorption of the custard.
2. Gently whisk the custard mixture to avoid over-incorporating air.
3. Keep the water level halfway up the baking dish to ensure even cooking.
4. Check doneness by inserting a knife or toothpick— it should come out clean.
5. Avoid overbaking to maintain a creamy consistency.
6. Let the rice pudding cool slightly before serving for the best texture.
7. For a smoother texture, use a water bath to bake the rice pudding evenly.

Storage and Reheating

Storage: Once cooled, store leftover rice pudding in an airtight container in the refrigerator for up to 5 days.

Reheating: To reheat, microwave individual portions for 30-45 seconds or until warm. For oven reheating, cover the rice pudding with foil and bake at 300°F for 10-15 minutes.

Freezing: If freezing, store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.

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