Description
This Old-Fashioned Baked Rice Pudding is creamy, comforting, and full of nostalgic flavor. Made with simple pantry ingredients like rice, milk, sugar, and warm spices, it bakes slowly until thick, rich, and lightly golden on top. Every spoonful is smooth, cozy, and perfectly sweet — just like Nana used to make.
Ingredients
- ¾ cup uncooked white rice (short or medium grain works best)
- 2 cups water
- 4 cups whole milk
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup raisins (optional)
- Extra cinnamon for topping
Instructions
- Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add rice, reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. - Preheat Oven
Preheat your oven to 325°F (165°C). Lightly grease a baking dish. - Mix Ingredients
In a large bowl, whisk together milk, sugar, eggs, melted butter, vanilla, cinnamon, and salt. - Combine
Stir the cooked rice into the milk mixture. Add raisins if using. - Bake
Pour into prepared baking dish. Sprinkle lightly with cinnamon.
Bake uncovered for 50–60 minutes, stirring gently once or twice during baking, until set but still slightly creamy in the center. - Cool & Serve
Let cool slightly before serving. It thickens more as it cools. Serve warm or chilled.
Tips
- For extra creaminess, substitute 1 cup of milk with evaporated milk.
- Add a pinch of nutmeg for deeper flavor.
- If you like a golden top, broil for 1–2 minutes at the end (watch carefully!).
- Leftovers keep well in the fridge for up to 4 days.
- Reheat with a splash of milk to bring back creaminess.