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Creamy Old-Fashioned Baked Rice Pudding Recipe

Creamy Old-Fashioned Baked Rice Pudding

A traditional baked rice pudding made with whole milk, sugar, vanilla, warm spice, and optional raisins. The pudding bakes slowly until the rice is tender and the milk becomes creamy and rich.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup Uncooked white rice
  • 4 cups Whole milk
  • 1/2 cup Granulated sugar
  • 1/2 teaspoon Fine salt
  • 1 tablespoon Unsalted butter, plus more for greasing
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon or freshly grated nutmeg
Optional Ingredients
  • 1/2 cup Raisins
  • 2 eggs Large eggs

Method
 

Step-by-Step
  1. Heat the oven to 300°F (150°C) and butter a 1 1/2- to 2-quart baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Whole milk gives the pudding its classic creamy texture. Do not bake until completely firm, since the rice continues absorbing liquid during the resting period. Store leftovers covered in the refrigerator and serve chilled or gently reheated.