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If you love puddings (like we do), you will LOVE this baked rice pudding dessert!

Baked rice pudding is an old-fashioned variation of rice pudding, similar to a custard – unlike our stovetop Rice Pudding, which is more like a porridge (similar to Arroz con Leche).

This more custard-like version is so homey and delicious. It is creamy and cozy, seasoned with nutmeg and cinnamon, and packed with raisins! The ingredients are mostly pantry staples and there are just a few simple steps – perfect to whip up any time!

While we love this baked rice pudding treat all year long – we especially enjoy it in the winter. Snuggle up and enjoy a classic!

Why we think you’ll love it:

  • Pantry staples. Most ingredients are found in your pantry! That means this easy dessert can be made at a moment’s notice.
  • Perfect for beginners. Simply cook the rice, mix, and bake! It really doesn’t take much to whip up this cozy comfort treat.
  • Comforting flavors. Rice pudding is warm and filled with delicious spices like cinnamon, nutmeg, and vanilla. It’s no wonder it’s a classic!
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Ingredients for making baked rice pudding.
  • 1 cup uncooked white rice During our testing we found Short-grain white rice like Arborio or Carnaroli is ideal, but long grain Basmati or Jasmine rice can be used, or use 2 cups leftover plain cooked rice.
  • 2 cups water
  • 3 eggs beaten
  • 2 cups milk 2% or whole milk for a creamy pudding
  • ½ cup granulated sugar – or an equal amount of light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon or another spice like cardamom, cloves, allspice, apple pie spice, pumpkin pie spice, or lemon or orange zest
  • ⅓ cup raisins optional
  • 1 pinch ground nutmeg
  • optional topping – Top each serving with Whipped Cream or sweeten it with honey, add fresh fruit on top like raspberries, bananas, or blueberries, or sprinkle on chopped nuts before or after baking.
Cooked rice being spooned from a white bowl.

STEP 1. RICE. In a medium pot, add water and uncooked rice and bring to a boil on medium-high heat. Once boiling, reduce heat and simmer for 25-30 minutes.

STEP 2. PREP. Preheat oven to 325°F.

Adding raisins and combining the milk and rice mixtures in a glass bowl.

STEP 3. COMBINE. While rice is simmering, add eggs, milk, granulated sugar, vanilla, salt, and cinnamon to a large bowl. Mix until combined, then stir in the cooked rice and raisins.

Pouring ingredients for baked rice pudding into a baking dish.

STEP 4. BAKE. Pour into a lightly greased 8×8-inch baking dish and bake, uncovered, for 30 minutes.

Rice pudding in a baking dish.

STEP 5. Stir pudding, sprinkle with a pinch of nutmeg, and bake an additional 20 – 25 minutes.

    A bowl of baked rice pudding.
    5 from 15 votes

    Baked Rice Pudding Recipe

    Old-fashioned baked rice pudding is studded with raisins for a warm and cozy classic dessert using pantry staples and a few simple steps!
    Servings: 8
    Prep: 35 minutes
    Cook: 1 hour
    Total: 1 hour 35 minutes

    Ingredients 

    • 1 cup uncooked white rice
    • 2 cups water
    • 3 eggs, beaten
    • 2 cups milk
    • ½ cup granulated sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    • cup raisins, optional
    • 1 pinch ground nutmeg

    Instructions 

    • 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-inch baking dish and bake, uncovered, for 30 minutes. Stir pudding. Sprinkle with nutmeg and bake for an additional 20 – 25 minutes.

    Notes

    Recipe Notes.
    • Short-grain white rice like Arborio or Carnaroli is ideal, but long grain Basmati or Jasmine rice can be used. See How to Cook Rice for some favorite tips.
    • For a rich creamy pudding use whole milk.
    • Great way to use up leftover plain cooked rice.
    Store. 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. 
    Reheat smaller portions in the microwave. For larger amounts, thaw if needed, and preheat the oven to 300°F. Use an oven-safe baking dish and cover it with aluminum foil. Heat 15-25 minutes or until warm throughout. For a crispier top, remove the foil during the last 5 minutes.

    Nutrition

    Calories: 213kcal, Carbohydrates: 39g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 69mg, Sodium: 198mg, Potassium: 193mg, Fiber: 1g, Sugar: 16g, Vitamin A: 188IU, Vitamin C: 0.3mg, Calcium: 96mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    • See our article on How to Cook Rice for some favorite tips.
    • To achieve a richer and creamier pudding, we have found that whole milk is the best option.
    • For a shortcut, use leftover plain cooked rice.

    Stovetop Directions

    Cook the rice and mix the ingredients as directed below. Pour the contents into a saucepan and simmer over medium to medium-low heat, stirring occasionally, until the pudding thickens to a gravy-like consistency.

    How to store?

    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. 

    Reheat smaller portions in the microwave. For larger amounts, thaw if needed, and preheat the oven to 300°F. Use an oven-safe baking dish and cover it with aluminum foil. Heat 15-25 minutes or until warm throughout. For a crispier top, remove the foil during the last 5 minutes.

    This recipe was originally published April 2023.

    About Kristyn

    Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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    5 from 15 votes (8 ratings without comment)

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    Recipe Rating




    7 Comments

    1. Cassie Zwicker says:

      5 stars
      Looks and sounds just like what Grandma use to make. One of my comfort foods.

    2. sue says:

      5 stars
      Since the recipe states to cook the rice before adding the eggs milk and other ingredients, I figured I could use some leftover rice I had from a previous dinner. I feel like it worked well and turned out really yummy.

    3. Julia says:

      5 stars
      This is such an easy dish to make for larger groups! I always have this recipe on hand for when I have family in town. Its the perfect breakfast dish served with fresh berries!

    4. Andie says:

      5 stars
      I would have never thought of baking rice pudding, but now I am never going back!!! So flipping good.

    5. Jamie says:

      5 stars
      Loved this baked rice pudding! Absolutely delicious! Adding to my Cinco De Mayo menu!

    6. Joy says:

      5 stars
      Loving this baked version!! You won’t find a more comforting dessert! It’s creamy & cinnamon-y!

    7. Olivia says:

      5 stars
      Another favorite of mine! I love all these recipes. I grew up on this stuff and was so yummy. Can hardly wait to make it.