Mom's Old Fashioned Rice Pudding Recipe (2024)

This Mom's Old Fashioned Baked Rice Pudding is an old from mom's card file. This thick, creamy custard top dessert recipe is easy to make and can be made with raw or cooked rice .

❤️ Why you'll love it

Comfort food: Nothing says comfort more than a warm, cinnamon custard aroma wafting from Mom's kitchen!

Delicious warm or cold: As a child, I would love a bowl of this rice pudding straight from the oven.

Custard topping: A layer of custard on top with a sweet and creamy rice bottom is the ultimate comfort food of my past!

Cooked Versus Raw Rice

I remember watching my mom make baked rice pudding. She would make it several different ways. My memories of rice pudding is a layer of rice on the bottom of the pan with a rich custard like top that was sprinkled with sweet and chewy raisins.

When Mom and I made this pudding recipe to share here on my website, we tried two different ways. We cooked the rice first for one, and left it raw for the second. The final versions were both very different.

Mom and I prefered the version with cooked rice. My Dad and members of Mom's church, who were her other taste testers, mainly preferred the version made with the raw rice! Be sure to check the notes in the recipe card for alternate baking methods.

🥘 Ingredients

Long grain rice, we used jasmine rice.

Whole milk

Granulated sugar

Salt

Vanilla extract

Large eggs

Raisins

Ground nutmeg

🍽Equipment

Recommended: Blender

Saucepan to boil the rice in (if boiling rice).

Mesh strainer for rinsing the rice.

1-½ to 2 quart casserole dish, one similar to this one works well.

🔪 Instructions

1. Preheat the oven to 350 degrees (325 for convection).
2. If cooking the rice first: In a large saucepan over medium heat, cook rice according to package instructions.
3. Add the following ingredients to blender: cup sugar, teaspoon salt, milk, vanilla extract, and eggs.
4. Blend egg mixture in blender until well combined.
5. Spray baking dish with cooking spray.
6. Add egg mixture to uncooked or cooked rice and add to baking dish.
7. Place in oven hot water bath and bake 2½ hours, stirring occasionally.
8. Remove from oven and let cool before serving.
9. Store any leftover pudding in refrigerator.

💭 Top Tips

• Be sure to rinse the raw rice before using it. This will rinse any excess starch from the rice.
• If pre-cooking the rice, add it to the water after it has come to a boil.
• While cooking the rice, stir occasionally to separate the rice and watch for doneness.
• Using a blender to mix the custard ingredients ensures a well mixed egg mixture.
• Spray the baking dishes thoroughly with cooking spray.

FAQs

📖Variations

• Use cinnamon in place of nutmeg for dusting the top of the rice pudding.
• Dried cranberries can be used in place of raisins or the raisins can be left out entirely.
• Substitute brown sugar for white sugar for a deeper caramel like flavor.

I first wrote this post in May of 2010. Justin and Christopher (my two sons) both love Old Fashioned Baked Rice pudding and Classic Rhubarb Pie. However, Justin really loves rice pudding! The creamier, thicker, the better are the words he used to describe the way he liked it. This pudding is exactly what Justin ordered in an Old Fashioned Baked Rice Pudding Recipe. I hope you will enjoy it!

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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📖 Recipe

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