Old Fashioned Rice Pudding Recipe

This comfort food dessert is a great way to use leftover rice and it's SO delicious! Just like Grandma used to make! The prep is easy and it's great with or without raisins!


rice pudding close up with pink pyrex


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rice pudding in casserole


This recipe brings back so many great childhood memories! My mom used to make it when I was growing up and it was always my absolute favorite.

My siblings and I would wait so patiently for the rice to cook and cool, for the pudding to bake, and then finally for it to cool off enough for us to eat it.

It never lasted very long before it was gone back then, and it doesn't last long now when I make it for my family. The custard is sweet and the sprinkle of cinnamon on top when serving adds a perfect touch of flavor.

When I make this recipe, I always use leftover rice from the refrigerator. It saves time not having to cook and cool it before using since the baking time is quite long.

This recipe is tried and true and it's been in the family for almost 40 years. I'm not sure where the original recipe came from since it was always in my mom's recipe box on a recipe card, handwritten.

I love it exactly the way it is, since I grew up eating it this way.

If you like creamy rice puddings, this recipe probably isn't for you! This is definitely a set custard and is eggy and delicious. Not really creamy at all compared to some. If you're looking for a creamy rice pudding, we also love this Cream Soda Rice Pudding.


Old Fashioned Rice Pudding with gold fork


What are the ingredients in this recipe?


  • Cinnamon: Loaded with antioxidants and also has anti inflammatory properties it has been used medicinally around the world for thousands of years. Cinnamon is a spice from the inner bark of several tree species from the genus Cinnamomum. You can use it in sweet and savory cooking and baking.
  • Vanilla extract: this extract is made from vanilla bean pods soaked in water and alcohol. Try using pure vanilla extract instead of imitation. This is the most common extract used in American desserts and I put it in pretty much anything sweet, Use store bought or make your own here!
  • Granulated sugar: Also known as white sugar, table sugar or regular sugar. It's grainy, common and used in many types of recipes
  • cooked rice
  • large eggs
  • milk
  • salt
  • nutmeg


Recipe tips:


  • Make sure the cooked rice is cold, or room temperature. This ensures it won't clump during the baking process
  • If you prefer less custard, use two cups of milk, two large eggs and 1/2 cup sugar. Bake for 1 hour 15 minutes instead
  • Store in an airtight container in the refrigerator after cooling
  • Some recipe testers preferred reducing the baking time by 5-10 minutes
  • Cooked instant rice doesn't work the best in this recipe, use cooked long grain rice


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Old Fashioned Rice Pudding close up


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This recipe is ready in these steps:


  • Preheat the oven
  • Pour the rice into a baking dish
  • In a bowl, whisk together the eggs, milk and vanilla 
  • Add the salt and sugar and whisk
  • Pour the custard over top of the rice and sprinkle with nutmeg
  • Bake until custard is set. 
  • Remove from oven and cool
  • Sprinkle with cinnamon when serving
  • Refrigerate leftovers


Full recipe below


Old Fashioned Rice Pudding close up in casserole


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You can add or substitute with these ingredients:



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Old Fashioned Rice Pudding on plate with gold fork


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Old Fashioned Rice Pudding on plate with 2 gold forks


What readers say about this recipe:


  • Trisha- I used evaporated milk (not enough regular milk in the fridge) & added raisins. It smells fantastic!
  • Dyan- Delicious. I cut the recipe in half but kept the cinnamon and nutmeg as recipe states. Will make the full recipe next time
  • Kathy- I added raisins, it was great.
  • Thea- Tastes exactly like MAMA’s
  • Julia- I usually don’t care for rice pudding, but this recipe converted me! Soooo good!


I hope you enjoy this recipe as much as we did!


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Old Fashioned Rice Pudding
Print

Old Fashioned Rice Pudding

Yield: 6 servings
Author: Hot Eats and Cool Reads
Prep time: 5 MinCook time: 1 H & 20 MTotal time: 1 H & 25 M

Ingredients

Instructions

  1. Preheat the oven to 350 degrees.
  2. Pour the rice into a 2.5 quart glass baking dish.
  3. In a large bowl, whisk together the eggs, milk and vanilla until combined. Add the salt and sugar and whisk until combined.
  4. Pour the custard over top of the rice and sprinkle with nutmeg.
  5. Bake for 1 hour 20 minutes, or until custard is set. Remove from oven and cool before serving.
  6. Sprinkle with cinnamon when serving. Refrigerate leftovers.
Created using The Recipes Generator


Old Fashioned Rice Pudding photo with title text



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Comments

  1. Ok. Time to update my grocery list.

    What is 1.2 tsp is it 1/2?

    I didn't know rice pudding was served warm. I've only eaten it cold.

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  2. Yes it is 1/2. Typo, thanks for pointing that out! I like this the best right out of the oven, but can also be eaten at room temp. It is amazing! :)

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  3. Looks fabulous. I know my hubby would love this...I'm pinning now. Love your blog title. =)

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  4. Thanks and it is a really great recipe, and sure disappears fast! Thanks for visiting!

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  5. Yummm! I love Rice Pudding. Wish the hubs could eat it {lactose intolerant}.

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    Replies
    1. Oh bummer! I love rice pudding too! So glad you stopped by! :)

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    2. Could this be made with almond milk (neutral flavor) or coconut milk (slightly coco nutty flavor) instead?

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    3. I ask for myself as well, because I am allergic to milk and would love to be able to have rice pudding again!

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    4. I don't know anything about almond or coconut milk, but I did some google searching and I found quite a few people using almond milk in rice pudding and it working well. Not sure how they made their rice pudding, but I'd say it's worth a try! If you do try it, let me know if it turns out! :)

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    5. I use vanilla soy milk in mine and seems to work just fine in my opinion.

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    6. Have you tried Lactaid which is a lactose free milk? That's what we use. Or almond milk which would add another layer of flavor that might be equally as delicious

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    7. I use lactaid in my recipes all the time. Still taste just as good as regular milk. I added bananas to my pudding and also added pineapple and great alternate to raisins.

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  6. Hi our family loves rice pudding and this looks like it is cut like a piece of cake! I would love to try this and I like that it is baked. TFS this recipe at share your stuff tues. I pinned it! Julie at julieslifestyle.blogspot.com

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  7. This looks so yummy. I cannot wait to make this one for Thanksgiving!

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    Replies
    1. Thank you!! Enjoy... it will be great for thanksgiving! Glad you stopped by!

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  8. Oh wow, this rice pudding sure does look delicious! Stopping by from last Monday's boost to Pin this yummy dessert!

    Shauna @ The Best Blog Recipes

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  9. Hope you really baked it in Corningware, not Tupperware! ;)

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    Replies
    1. Lol! It is Tupperware! They had a line of baking dishes back in the day. My Mom bought them when I was a kid and it's the only thing we've ever baked the rice pudding in! :)

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  10. Congrats Sheena on having this lovely recipe being featured at Weekend Potluck! Looks scrumptious. But then, all your dishes do. =)

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  11. Hi! I found you on Pinterest, and I just put this in my oven.. Fingers and toes crossed that it comes out looking as good as yours! Thank you for sharing your recipe!

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    Replies
    1. You're welcome! I hope you liked it. Thanks for stopping by! :)

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  12. I will use almond milk for this...I've never had or made rice pudding but this one being baked sounds good... not sure I'd like it cold.

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    Replies
    1. If you try it with almond milk, let me know how it turns out! Enjoy!

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  13. I made this and it was good, however, the rice was hard and I cooked it completely. Any suggestions?

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    Replies
    1. I forgot to add, that we like it cold, so I completely cooled it then put in fridge overnight. Other than the rice being hard, it was really good.

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    2. Hi Erin! Sorry the rice turned out hard. We've made this dozens of times over the years and haven't had that problem before. I would try doubling the custard part of the recipe and maybe the rice would stay softer for you that way. Hopefully it works out next time! Thanks so much for stopping by!

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    3. did you cook the rice Erin??

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    4. I used arborio rice and it came out perfect!! My boyfriend likes it cold so the arborio rice worked perfectly!! Thank you!

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    5. and you cooked it this time :} as per instructions....COOKED rice

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  14. Do I cook 2 measuring cups of rice or do I cook rice and measure out 2 cups from there? Thant you.

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  15. can you use powdered sugar for this?

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    Replies
    1. I've only used granulated sugar, and don't recommend powdered sugar. Thanks!

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  16. This looks exactly like my Mum's rice pudding, never been able to find a recipe until now! Brings back memories of it being eaten hot, lukewarm or cold with home preserved fruit in syrup.

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  17. I'd never made rice pudding before. There are so many different recipes out there! I settled on this one and since I had a liter of heavy cream that was about to expire I used that instead of milk. Decadent I know! I pulled it out of the oven after the one hour twenty minutes not sure if it was done or not. I let it settle and tried a scoop. OMG!!! So good. The entire family went crazy for it. I doubled the recipe and it was gone in a day. So here I am making it again. This time though double the recipe, but only one cup of heavy cream the rest milk. Adding an additional egg and 1/2 cup of the sugar will be brown. Here we go!!!

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    Replies
    1. It always disappears fast at our house every time we make it! I have to give it a try with heavy cream, sounds amazing!! Thanks for commenting and stopping by!

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    2. I just put this in the oven. I doubled the recipe and used 2 cups of wiping cream... omg... going to love this

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  18. I was wondering if I could use this recipe with uncooked rice. There used to be a recipe on the River Rice brand box that used uncooked rice. It was simple and delicious. Just put all ingredients in the pan, pop in the oven, and give it a stir now and then while baking.

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    Replies
    1. There's not enough liquid as the recipe is written to use uncooked rice. I have not tested it with uncooked rice, but you could add the amount of liquid such as milk the rice package calls for in addition to what the recipe states and give it a try. Not sure how it will turn out, but if you try it, let us know!

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  19. Why can't I print recipes you post??

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  20. Thanks, I was able to print rice pudding recipe afterall.!!

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  21. My mother would always make rice pudding but added a meringue to it. It was absolutely delicious. How would you do the meringue? Thanks!!

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    Replies
    1. That sounds amazing and I'll have to try it! I have no experience with meringue, but you could give this one a try: https://ahundredyearsago.com/2017/03/05/old-fashioned-baked-rice-pudding/

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