Old-Fashioned Baked Rice Pudding

Old-fashioned baked rice pudding is a thick, creamy dessert made with leftover rice.

Course Dessert

Cuisine American

Prep Time 10

Servings servings

Calories 290kcal

Preheat oven to 300F. Butter a 2.5 quart baking dish. Set aside.
Combine milk, eggs, salt, sugar, vanilla extract, salt, ground cinnamon, and ground nutmeg in a medium bowl.
3 cups whole milk, 3 large eggs, ⅔ cup granulated sugar, 2 teaspoons vanilla extract, ¼ teaspoon salt, ½ teaspoon ground cinnamon, Pinch ground nutmeg
Stir in the cooked rice and raisins, if using.
1 ½ cups cooked long grain white rice, ½ cup raisins
Carefully pour the milk mixture into the prepared baking dish.
Set casserole in a pan of hot water filled to within 1" of top of casserole.
Bake, uncovered for 30 minutes.
Give the rice pudding a good stir.
Continue baking for about 50-60 minutes, or until a thin knife inserted in the center comes out clean.
For topping: stir together cinnamon and sugar. Sprinkle over cooked pudding.
1 tablespoon granulated sugar, 1 teaspoon ground cinnamon
Brown quickly under the broiler. Serve hot or cold.

Milk: Using whole milk will give you the creamiest pudding.
Rice: I adapted this recipe to use long-grain rice because it's available in pretty much every grocery store. The original recipe called for short-grain rice. If you can find that, it does make the pudding slightly creamier.
Raisins: Dark or golden raisins will work, as will other dried fruit like craisins.
Nutrition values are estimates.