Baked rice pudding is one of those timeless desserts that wraps you in warmth with every spoonful. This classic treat has graced dinner tables for generations, turning simple pantry staples into something truly special. Whether you grew up enjoying it or you’re discovering it for the first time, this old fashioned rice pudding recipe delivers creamy, custardy perfection that’s hard to resist.
I still remember the first time I made rice pudding from scratch. The kitchen filled with the sweet aroma of cinnamon and nutmeg, and I felt connected to countless home bakers who had made this same dessert over the decades. That’s the magic of this recipe. It’s not just food but a delicious piece of culinary history.
What makes this the best rice pudding recipe? It’s the technique. Unlike stovetop versions that require constant stirring, this oven rice pudding bakes gently in a water bath. This method creates an incredibly smooth texture that rivals any fancy restaurant dessert. Plus, it’s surprisingly easy to make, even if you’re new to baking.
Table of Contents
Ingredients For Baked Rice Pudding
Creating the perfect rice custard pudding recipe starts with gathering the right ingredients. You’ll need items that are probably already in your kitchen.
For the Rice Pudding:
- 1/2 cup uncooked white rice (short or medium grain works best)
- 1 cup water
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks, beaten
- 1/2 cup granulated sugar
- 1/2 cup seedless raisins
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Why These Ingredients Matter:
The rice forms the foundation of your pudding. Short or medium grain rice releases more starch, creating that signature creamy texture. Avoid long grain rice as it stays too separate and won’t give you the custardy consistency you’re after.
Whole milk is essential for richness. You could use 2% milk in a pinch, but whole milk delivers the velvety mouthfeel that makes this pudding recipes homemade version so satisfying.
Egg yolks act as a binder and add luxurious richness. They help create that custard-like texture that sets this baked version apart from simpler recipes.
The spices bring warmth and depth. Cinnamon and nutmeg are classic choices that complement the mild sweetness without overpowering it. Raisins add little bursts of sweetness throughout, though you can omit them if you prefer.
How To Make Baked Rice Pudding
Making this creamy rice pudding recipe is straightforward when you follow these steps. The process takes about 90 minutes from start to finish, but most of that is hands-off baking time.
Step 1: Prep Your Kitchen
Preheat your oven to 350°F. Lightly grease a 1 1/2 to 2 quart baking dish with butter or cooking spray. This prevents sticking and makes cleanup easier later.
Step 2: Cook the Rice
Combine the rice, water, and salt in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low. Cook for 15 to 18 minutes until the rice is tender and has absorbed most of the water. If any water remains, drain it off. Transfer the cooked rice to a large mixing bowl.
Step 3: Mix Everything Together
Add the milk, beaten egg yolks, sugar, raisins, nutmeg, and cinnamon to the bowl with the rice. Stir everything together until well combined. The mixture will look quite liquid at this stage, but don’t worry. It will thicken beautifully as it bakes.
Step 4: Set Up the Water Bath
Pour the rice mixture into your prepared baking dish. Place this dish inside a larger roasting pan or baking pan. This water bath technique is the secret to achieving perfect texture.
Carefully fill the outer pan with boiling water until it reaches halfway up the sides of your pudding dish. The water bath ensures even, gentle cooking that prevents curdling and creates that smooth, creamy consistency.
Step 5: Bake to Perfection
Carefully transfer the setup to your preheated oven. Bake for 50 to 60 minutes. You’ll know it’s done when the pudding is set but still has a slight jiggle in the center. It will firm up more as it cools.
Step 6: Cool and Serve
Remove the pudding dish from the water bath using oven mitts or kitchen towels. Let it cool for about 10 minutes before serving warm, or refrigerate it for a chilled version.
Pro Tips and Variations
Want to take your rice pudding recipes to the next level? These tips will help you achieve bakery-quality results every time.
Getting the Perfect Texture:
The water bath is non-negotiable for the creamiest texture. It regulates the temperature and prevents the eggs from scrambling. Never skip this step if you want restaurant-quality results.
Stir the mixture gently but thoroughly before baking. This ensures the rice distributes evenly throughout the pudding rather than sinking to the bottom.
Don’t overbake. The pudding should still wobble slightly in the center when you remove it from the oven. It continues cooking from residual heat and will set completely as it cools.
Flavor Variations:
Add a teaspoon of vanilla extract to the mixture for extra depth. Vanilla pairs beautifully with the warm spices and enhances the overall flavor profile.
Try different dried fruits. Chopped dried apricots, cranberries, or dates make excellent alternatives to raisins. You can also omit the fruit entirely for a plain version.
Experiment with spices. A pinch of cardamom adds an exotic twist, while a dash of allspice brings complexity to the flavor.
Making It Your Own:
For a richer pudding, replace one cup of milk with heavy cream. This creates an ultra-indulgent dessert that’s perfect for special occasions.
Toast the rice lightly in butter before cooking it for added nutty flavor. This extra step takes just a few minutes but adds surprising depth.
Create a caramel version by using brown sugar instead of white sugar. The molasses notes complement the cinnamon beautifully.
Using Leftover Rice:
This recipe also works as an easy rice pudding with cooked rice. If you have leftover rice from dinner, you can skip the cooking step. Use about 1 1/2 cups of cooked rice and proceed directly to mixing it with the other ingredients. This rice pudding with leftover rice version is a fantastic way to reduce food waste while creating a delicious dessert.
Just make sure your leftover rice isn’t seasoned with savory flavors. Plain white rice works best for this sweet transformation.
Make-Ahead Tips:
This pudding recipes homemade version stores well in the refrigerator for up to three days. Cover it tightly with plastic wrap or transfer it to an airtight container.
The texture changes slightly when chilled, becoming firmer and more custard-like. Many people actually prefer it cold, especially during warmer months.
Reheat individual portions in the microwave for 30 to 45 seconds if you prefer it warm. Add a splash of milk if it seems too thick after refrigeration.
Serving Suggestions
The best rice pudding recipe shines on its own, but these serving ideas can elevate your presentation and add extra special touches.
Classic Presentations:
Serve the pudding warm in individual bowls with a light dusting of cinnamon on top. This simple presentation lets the creamy texture and comforting flavors take center stage.
Drizzle with honey or maple syrup for added sweetness. The liquid sweetener creates attractive ribbons across the surface and adds complementary flavor notes.
Top with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast between warm pudding and cold cream creates an irresistible combination of temperatures and textures.
Creative Toppings:
Fresh berries add brightness and cut through the richness. Strawberries, blueberries, or raspberries all work beautifully with this creamy rice pudding recipe.
Toasted nuts provide crunch and visual appeal. Sliced almonds, chopped pecans, or walnuts complement the soft pudding texture perfectly.
Caramel sauce transforms this homey dessert into something truly decadent. The sweet, buttery flavor pairs wonderfully with the subtle spices.
Seasonal Twists:
In fall and winter, serve it with warm apple compote or pear slices sautéed in butter and cinnamon. The fruit adds freshness while maintaining the cozy vibe.
During summer, top with fresh peach slices or a berry compote. The bright fruit flavors balance the rich pudding beautifully.
For holiday gatherings, garnish with candied orange peel or crystallized ginger for an elegant touch that impresses guests.
Portion Ideas:
Serve in pretty glass bowls or ramekins to showcase the creamy texture and golden color. Clear glass lets you see the lovely layers of rice and custard.
For a rustic presentation, serve family-style in the baking dish. Let everyone scoop their own portions at the table for a homey, communal feel.
Create parfaits by layering chilled pudding with granola and fresh fruit in tall glasses. This turns your rice pudding recipe baked dessert into an attractive brunch option.
Conclusion
This old fashioned rice pudding recipe proves that the best desserts don’t need complicated techniques or exotic ingredients. With just a handful of pantry staples and a little patience, you can create a rice custard pudding recipe that rivals any fancy restaurant version.
The gentle baking method produces incredibly creamy results that simply can’t be achieved on the stovetop. Each spoonful delivers comforting flavors that have satisfied sweet tooths for generations. Whether you serve it warm from the oven or chilled from the fridge, this pudding recipes homemade classic never disappoints.
What makes this truly the creamiest rice pudding recipe is the combination of technique and quality ingredients. The water bath ensures even cooking, while the egg yolks create that luxurious custard texture. It’s these small details that elevate a simple dessert into something memorable.
Try this recipe the next time you’re craving comfort food or want to surprise your family with a nostalgic treat. Once you taste the difference that baking makes, you’ll understand why this method has been treasured for over a century. Your kitchen will smell amazing, and you’ll have created something truly special from everyday ingredients.
FAQs
Can I use brown rice instead of white rice?
Brown rice can work, but it requires longer cooking time and produces a chewier texture. The pudding won’t be quite as creamy since brown rice doesn’t release as much starch. If you try it, cook the brown rice until very tender before adding it to the other ingredients.
Why do I need to use a water bath?
The water bath provides gentle, even heat that prevents the eggs from curdling. It’s the key to achieving that smooth, custard-like texture. Without it, your pudding might cook unevenly or develop an unpleasant grainy texture.
Can I make this dairy-free?
Yes, you can substitute the whole milk with full-fat coconut milk or another creamy plant-based milk. Keep in mind that the flavor will change slightly, and coconut milk will add its own distinctive taste to the pudding.
How do I know when the pudding is done?
The pudding should be set around the edges but still have a slight wobble in the center when you gently shake the dish. It will continue to set as it cools, so don’t wait for it to be completely firm in the oven.
Can I make this without eggs?
Eggs are essential for the custard texture in this recipe. Without them, you’ll have more of a standard rice pudding rather than this rich, creamy version. There aren’t easy substitutes that will replicate the same texture.
What’s the best way to reheat leftovers?
Microwave individual portions for 30 to 45 seconds, adding a tablespoon of milk if the pudding seems too thick. You can also reheat gently in a saucepan over low heat, stirring frequently and adding milk as needed.
Can I freeze rice pudding?
Freezing isn’t recommended for this recipe. The texture changes significantly when frozen and thawed, becoming grainy and separated. It’s best enjoyed fresh or refrigerated for up to three days.
Why did my pudding turn out watery?
This usually happens if the pudding wasn’t baked long enough or if the water bath was too cool. Make sure your oven is fully preheated and use boiling water for the bath. The pudding needs the full baking time to properly set.
Classic Baked Rice Pudding
Ingredients
Method
- Preheat the oven to 325°F (160°C). Lightly butter a baking dish.
- In a medium saucepan, cook the rice in 1 cup of boiling water for 10 minutes, just until slightly tender. Drain any excess water.
- In a large mixing bowl, whisk together milk, sugar, eggs, vanilla extract, salt, and ground cinnamon until smooth and well combined.
- Add the partially cooked rice and raisins (if using) to the milk mixture, stirring to combine.
- Pour the mixture into the prepared baking dish. Sprinkle lightly with cinnamon on top.
- Bake for 80–90 minutes, or until the pudding is set and lightly golden on top. The center should be creamy but not runny.
- Let cool for 10 minutes before serving. Serve warm or chilled, topped with whipped cream or a pinch of nutmeg if desired.
Notes
Total Fat: 4.5g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 105mg
Sodium: 145mg
Total Carbohydrates: 45g
Dietary Fiber: 1g
Sugars: 25g
Protein: 7g
Vitamin D: 1.2mcg
