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Old fashioned Baked Rice Pudding is studded with raisins for a warm and cozy classic dessert. It’s easy and delicious!
An old-fashioned dessert
Any of these delicious dishes make a warm comforting treat on a chilly winter night.
This recipe for baked rice pudding is so simple and so delicious!
Oven Baked Rice Pudding
RICE. In a medium pot, add water and rice and bring to a boil on medium-high heat. Once boiling, reduce heat and simmer for 25 – 30 minutes.
PREP. Preheat oven to 325°F.
COMBINE. While rice is simmering, add eggs, milk, sugar, vanilla, salt, and cinnamon to a large bowl. Mix until combined, then stir in the rice and raisins.
BAKE. Pour into a lightly greased 8×8 baking dish and bake, uncovered, for 30 minutes. Stir pudding and sprinkle with nutmeg and bake for an additional 20 – 25 minutes.
How to thicken. The texture of the baked rice pudding should be custard-like and not runny. Be sure to use fully cooked rice and bake the pudding long enough.
If the pudding is still wet and runny after cooling a bit, add a cornstarch slurry to thicken it up.
- Pour the rice into a saucepan.
- In a separate bowl combine 1-2 teaspoons of cold water with an equal amount of cornstarch.
- Stir and then pour it into the pudding. Simmer until thickened.
What rice to use. The recipe card calls for uncooked white rice, which then must be cooked. If you already have leftover plain cooked rice (without any other ingredients or seasonings) on hand, easily use it in this pudding.
Use pretty much any type of cooked grain such as short-grain rice, medium-grain rice, long-grain rice, white rice, or brown rice, but not wild rice. Check the package instructions for cooking instructions.
- Add spice: use cardamom, cloves, allspice, apple pie spice, or even pumpkin pie spice – about ½ teaspoon.
- Top each serving with Whipped Cream or sweeten it with honey.
- Add fresh fruit on top like raspberries, bananas, or blueberries.
- Sprinkle on chopped nuts before or after baking.
- The white sugar can be replaced with an equal amount of brown sugar.
STORE. Be sure the baked old fashioned rice pudding has cooled completely before storing. The following info works for making ahead or storing leftovers.
- Either keep the pudding in its original baking pan, wrap it with plastic wrap, and foil if freezing, or divide it into individual airtight containers.
- Store in the fridge for up to 5 days or in the freezer for up to 3 months.
To reheat. The easiest way to reheat smaller amounts of the pudding is in the microwave. For larger amounts, I suggest using the oven:
- Thaw if necessary, and preheat the oven to 300°F.
- Be sure the pudding is in an oven-safe baking dish and cover it with aluminum foil.
- Heat for 15-25 minutes or until warm throughout.
- For a crispier top, remove the foil during the last 5 minutes.
Traditional rice pudding calls for long grain white rice, but you could basmati for a nuttier flavor or brown rice.
Yes! Cook the rice and mix the ingredients as directed below. Then pour the contents into a saucepan and simmer over medium to medium-low heat, until the pudding thickens to a gravy-like consistency. Stir as it simmers to keep the rice from boiling, so it doesn’t burn the bottom.
After it’s completely cooled, wrap the baking dish in plastic wrap and then foil before placing in the freezer. It will last up to 3 months.
For more warm desserts:
Baked Rice Pudding Recipe
- In a medium pot, add water and rice and bring to a boil on medium-high heat. Once boiling, reduce heat and simmer for 25 – 30 minutes.
- Preheat oven to 325°F.
- While rice is simmering, add eggs, milk, sugar, vanilla, salt, and cinnamon to a large bowl. Mix until combined, then stir in the rice and raisins.
- Pour into a lightly greased 8×8 baking dish and bake, uncovered, for 30 minutes. Stir pudding and sprinkle with nutmeg and bake for an additional 20 – 25 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.