This creamy old-fashioned baked rice pudding recipe combines uncooked white rice, whole milk, sugar, butter, vanilla, warm spice, and optional raisins in one baking dish. Bake it uncovered at 300°F (150°C) for 1 1/2 to 2 hours, then let it rest for 10 to 15 minutes so the rice can finish absorbing the milk and the pudding can thicken.
The result is a gently sweet, spoonable dessert with tender rice, a silky custard-like texture, and comforting notes of vanilla, cinnamon, and nutmeg. Serve it warm for a cozy family dessert or chill it for a cool, creamy treat that tastes wonderfully old-fashioned.
Jump to RecipeWhy You’ll Love This Recipe
There is something especially comforting about a dessert that slowly transforms in the oven while filling the kitchen with the scent of warm milk, vanilla, and spice. This rice pudding uses simple pantry ingredients, yet the finished dish is creamy, tender, and rich enough to feel like a special treat.
Unlike stovetop pudding, this baked version requires very little active work. Once the ingredients are stirred together, the low oven temperature gives the rice time to soften and release starch into the milk, creating its signature thick and creamy consistency.
The recipe makes about six servings, so it works beautifully for a family dinner, a holiday gathering, or a make-ahead dessert. If you enjoy nostalgic baked sweets, you may also like our tender baked strawberry donuts for another oven-friendly dessert.
Ingredients You’ll Need
Short- or medium-grain white rice gives the creamiest texture because it releases more starch as it cooks. Long-grain white rice also works and produces distinct, delicate grains, so use whichever type you have available.
- White rice: Use 1/2 cup uncooked rice, preferably short- or medium-grain for a lush texture.
- Whole milk: Four cups provide the rich dairy base. Lower-fat milk produces a thinner pudding.
- Sugar and salt: Granulated sugar supplies sweetness, while a small amount of fine salt keeps the flavor balanced.
- Butter: One tablespoon adds richness, and extra butter is used to grease the baking dish.
- Vanilla and spice: Vanilla extract pairs with either ground cinnamon or freshly grated nutmeg.
- Raisins: Add 1/2 cup for the traditional sweet, chewy fruit throughout the pudding, or leave them out for a smooth rice pudding.
- Eggs: Two large eggs are optional. They create a richer, custard-style pudding when tempered carefully into the milk mixture.
Measure the rice before rinsing or cooking; it goes into the dish uncooked. Because the pudding bakes for a long time in plenty of milk, there is no need to precook it.
How to Make It Step-by-Step
Step 1: Heat the oven to 300°F (150°C), then generously butter a 1 1/2- to 2-quart baking dish. Greasing the dish helps prevent sticking and makes serving easier, especially around the edges where the pudding may form a delicate baked layer.
Step 2: Add the uncooked rice, whole milk, granulated sugar, fine salt, unsalted butter, vanilla extract, and cinnamon or nutmeg directly to the baking dish. Stir everything together until the sugar begins to dissolve and the rice is evenly distributed; add the raisins now if you are using them.
Step 3: If you want a richer egg-enriched pudding, whisk the two eggs in a separate bowl. Warm a small amount of the milk mixture, slowly whisk it into the eggs to temper them, and then stir the tempered egg mixture into the baking dish so the eggs do not cook in lumps.
Step 4: Place the uncovered dish in the oven and bake for 90 minutes to 2 hours. Stir once or twice during the first hour, particularly if the rice or raisins begin settling, so the pudding cooks evenly from edge to center.
Step 5: Begin checking for doneness after 90 minutes. The rice should be tender, and the milk should look creamy, but the pudding should still appear somewhat loose because it will continue thickening as it rests.
Step 6: Remove the dish from the oven and let it rest for 10 to 15 minutes before serving. Spoon the warm pudding into bowls, or cool it completely and refrigerate it for a chilled dessert.
Choosing the Best Rice and Dairy
Rice selection makes a noticeable difference in the final texture. Short- and medium-grain varieties release starch readily, giving the pudding a soft, creamy body, while long-grain rice keeps a little more separation between the grains.
Whole milk is the best choice for the old-fashioned texture described here. It gives the pudding a fuller mouthfeel and helps the finished dessert taste rich without requiring cream.
Avoid substituting lower-fat milk if you want the classic result. The pudding may still cook successfully, but it will generally be thinner and less creamy.
Pro Tips for Creamy Rice Pudding
The most important tip is to remove the pudding from the oven before it looks completely set. Rice continues absorbing liquid during the resting period, and overbaking can leave the pudding dry or cause an egg-enriched version to curdle.
- Stir during the first hour to keep rice and raisins from settling at the bottom.
- Keep the dish uncovered so the pudding can slowly reduce and develop a lightly baked top.
- Do not worry if the pudding seems slightly liquid when it first comes out of the oven.
- Leave the top skin in place for a traditional baked finish, or stir it back in for a uniformly smooth texture.
- Dust each serving lightly with cinnamon or nutmeg just before serving.
For a balanced dessert, taste the first spoonful after resting before adding extra sugar. The vanilla and warm spice become more noticeable as the pudding cools.
For another collection-friendly oven recipe, our oven-baked crab rangoons make a savory contrast to this sweet, creamy dessert.
Serving Ideas
Serve the pudding warm in small bowls with a final dusting of cinnamon or nutmeg. The warmth makes the texture especially soft and comforting, and the raisins become plump and tender throughout the dish.
Chilled rice pudding is firmer and wonderfully creamy. Spoon it into individual dessert glasses for an easy make-ahead presentation, or serve it family-style from the baking dish.
For a full comfort-food menu, consider pairing dessert with crisp baked butternut squash fries as a vegetable-forward side earlier in the meal. The simple flavors of this pudding also follow hearty dinners such as our sweet and savory baked Hawaiian chicken.
Storage and Reheating
Cool leftover rice pudding, cover it well, and refrigerate it. Enjoy it chilled within a few days for the best texture, or reheat individual portions gently until warm.
As the pudding sits in the refrigerator, the rice absorbs more of the milk and the texture becomes thicker. If it seems especially dense when reheated, stir slowly and warm it gently rather than using high heat.
Because this is a dairy-based dessert, keep it refrigerated instead of leaving it at room temperature for an extended period. A covered container helps prevent the pudding from absorbing other refrigerator odors.
If you are planning a complete baked dinner, our cream of mushroom chicken bake is another cozy main dish that fits the same comforting menu style.
Creamy Old-Fashioned Baked Rice Pudding
Ingredients
Method
- Heat the oven to 300°F (150°C) and butter a 1 1/2- to 2-quart baking dish.
- Add the uncooked rice, whole milk, sugar, salt, butter, vanilla, and cinnamon or nutmeg to the prepared baking dish. Stir in the raisins if using.
- For the egg-enriched version, whisk the eggs separately. Temper them with a little of the warm milk mixture, then stir the tempered eggs into the baking dish.
- Bake uncovered for 1 1/2 to 2 hours, stirring once or twice during the first hour, until the rice is tender and the pudding is creamy.
- Remove the pudding while it is still somewhat loose because it will thicken as it cools. Rest for 10 to 15 minutes before serving warm or chilled.
Notes
Final Thoughts
This creamy old-fashioned baked rice pudding is proof that a few everyday ingredients can create a deeply satisfying dessert. Slow baking turns uncooked rice and whole milk into a tender, fragrant pudding with a softly set center and a classic golden top.
Remember to stir during the first hour, use whole milk, and take the pudding from the oven while it is still a little loose. After its 10- to 15-minute rest, it will thicken into the spoonable texture that makes this recipe such a beloved favorite.
Serve it warm with cinnamon for pure comfort, or chill it for a refreshing make-ahead dessert. With raisins or without, this traditional rice pudding deserves a place in your best family recipe collection.