Mom’s Old Fashioned Baked Rice Pudding Recipe

 You know those desserts that taste like a hug in a bowl? Yeah, that’s exactly what Mom’s Old Fashioned Baked Rice Pudding is. It’s cozy, creamy, and sweet without being extra (unlike your ex). The best part? You don’t need a culinary degree to whip this up—if you can stir, you’re already halfway there.

Why This Recipe is Awesome

• First off, it’s idiot-proof. Seriously, if I didn’t mess it up, you won’t either.
• It’s one of those cheap thrill recipes—basic pantry stuff turns into a magical dessert.
• Perfect for when you want something nostalgic that screams “comfort food.”
• Bonus: the house smells like heaven while it’s baking. Cinnamon + vanilla = instant happiness.
• And honestly, it’s way easier than explaining TikTok to your grandma.

Ingredients You’ll Need

Grab these, and you’re golden:

• 1 cup cooked white rice (yep, yesterday’s leftovers work just fine)
• 2 cups whole milk (don’t use skim unless you enjoy sadness)
• 2 large eggs
• ½ cup sugar (sweeten your life a little)
• 1 tsp vanilla extract (the real deal, not the knockoff if you can help it)
• ½ tsp ground cinnamon
• ¼ tsp nutmeg (optional, but fancy)
• ½ cup raisins (optional—unless you’re team “raisins ruin everything,” then skip)
• Pinch of salt (balances out the sweet, trust me)

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Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Yes, do this first. Don’t be that person who forgets and then waits 20 minutes staring at a cold oven.
2. In a mixing bowl, whisk the eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Basically, make it look like you tried.
3. Stir in the milk and rice. If you’re adding raisins, now’s the time to unleash them.
4. Pour the mixture into a greased baking dish. Use butter, because life’s too short for cooking spray.
5. Bake uncovered for about 45–50 minutes. The edges should be lightly golden, and the center should jiggle just a little.
6. Let it cool for 10 minutes before serving, unless you enjoy burning your tongue. (Been there, done that.)

Common Mistakes to Avoid

• Not greasing the dish. Congrats, you just invented “rice superglue.”
• Overbaking. If it’s dry and sad, you baked it too long. The pudding should still be soft and creamy.
• Forgetting the pinch of salt. It’s tiny but makes a big difference. Don’t skip.
• Microwave shortcut. No. Just no. This recipe deserves oven glory.

Alternatives & Substitutions

• Don’t like raisins? Use chocolate chips (you rebel).
• No whole milk? Mix cream + water, or use evaporated milk. Almond or oat milk works too if you’re dairy-free.
• Want extra flavor? Toss in some orange zest or a splash of rum extract.
• Rice type? Jasmine, basmati, long-grain—all work. Just don’t use wild rice unless you enjoy disappointment.

More Article:

• Keto Blueberry Cheesecake Recipe
• Savory Ground Beef Crepes Recipe
• Easy Slow Cooker Creamy Tortellini Soup Recipe

FAQ 

Can I use leftover rice?

Absolutely! In fact, that’s what makes this recipe genius. Leftover rice = less waste + more pudding.

Do I really need raisins?

Only if you want it Mom-approved. Otherwise, ditch them and pretend you never asked.

Can I double the recipe?

Heck yes. Just use a bigger dish and add about 10 more minutes to the baking time.

Can I make it ahead?

Yep. Store it in the fridge and reheat. Pro tip: add a splash of milk before reheating so it stays creamy.

What if I don’t have nutmeg?

No worries. Cinnamon alone will still give you that warm, cozy flavor. Nutmeg is just extra credit.

Can I eat it cold?

Oh, for sure. Straight from the fridge, it’s like sweet rice custard. Breakfast? Dessert? Midnight snack? Yes.

Will kids like this?

If they don’t, I’m questioning their taste buds. But hey, more for you.

Final Thoughts

There you have it—Mom’s Old Fashioned Baked Rice Pudding that’s simple, nostalgic, and guaranteed to make your kitchen smell like happiness. No fancy skills required, just a little stirring, some oven magic, and boom—you’ve got dessert that feels like a warm hug.

Now go bake it, grab a spoon, and enjoy. And if anyone asks for the recipe? Just say, “Oh, it’s a family secret.” 😉