Learn how easy it is to make an old-fashioned rice pudding filled with tender cooked rice and plump raisins baked in a sweetened vanilla sauce.
COOK + BAKE | Published January 24, 2025
Nothing tastes better than a time-tested family recipe passed down through the generations.
Old recipes tend to be simply written and use common ingredients, yet the flavor we remember of grandma's homecooking far exceeds what we prepare today.
This particular recipe for rice pudding baked in the oven was one my grandmother made many times and no modern recipe has ever come close to being as good. Each bite of the tender rice and plump raisins is full of rich flavor and it couldn't be easier to prepare. My hope is you'll love this classic dessert recipe as much as my family always has.
Read on to find out what you'll need and just how simple it is to prepare this old-fashioned favorite!
Why You'll Love this Recipe
- Economical: There is a reason why grandma's generation loved rice pudding. Rice and raisins are basic pantry ingredients making it a budget-friendly dessert.
- Simple to Make: Old recipes are generally uncomplicated and this one is no different. After the rice is pre-cooked, everything is baked together in one dish until you are satisfied with the texture.
- Comfort Food: While delicious year-round, a dish of warm rice pudding is an especially welcome treat on a cold, winter day.
Two Types of Rice Pudding
There are two methods for making rice pudding: stovetop or oven.
When prepared in a pan on the stove, rice pudding will typically be similar to what is purchased in the store with a creamy, milky consistency.
Whereas, you’ll find a thicker, more custard-like consistency to the finished dish when it is baked in the oven, as this recipe is. The milk bakes into the rice.
What You'll Need
For your convenience, a full ingredients list, directions for making Rice Pudding, and a printable recipe option appear further down in this article. Please note, this is my grandma's original recipe and I've never made it any other way, so I can't say how substitutions will work.
- Long Grain White Rice: This is regular rice, not the instant variety.
- Raisins: You can leave them out if you prefer, but I love what they add to the dessert.
- Large Egg: Thickens the sauce and gives it a rich flavor.
- Vanilla Extract
- Whole Milk: Adds a rich flavor and keeps the rice moist.
- White Granulated Sugar: For sweetness.
How to Make Rice Pudding in the Oven
STEP 1: Preheat your oven to 300°.
STEP 2: In a large saucepan over high heat, bring the rice and raisins to a boil together. Then cover, reduce the heat to medium-low, and simmer until the rice is tender, about 15 to 20 minutes. Drain off any excess water that remains after that time.
STEP 3: While the rice is cooking, beat the egg in a large baking dish, then add the milk, vanilla, and sugar. Stir to combine.
STEP 4: Slowly stir in a couple spoonful of the cooked rice one at a time into the milk mixture. This tempers the liquid raising the temperature so that the egg doesn't cook or the milk curdle. Then add the remaining rice and mix thoroughly.
STEP 5: Bake the rice pudding uncovered for 30 to 40 minutes or until the milk mixture has been soaked up into the rice. As you can see in the pictures this recipe produces a drier-looking pudding, although there is plenty of moisture in the rice. You are welcome to pull it out earlier, however, if you would prefer to have some of the milk mixture remain in the dish.
STEP 6: Serve warm with or without milk. Or allow the pudding to cool for up to two hours on the counter and then store covered or in an airtight container in the refrigerator until ready to use.
Recipe Variations
As I mentioned in the ingredients list above, I’ve never made this recipe any way other than it was written. But here are a few suggestions that you may want to try:
- Substitute dried cranberries or other dried fruits in place of the raisins.
- Add cinnamon or cardamom for a little spice. This can be added to the pudding before it bakes or sprinkled on top when serving.
- Use brown sugar instead of the granulated sugar if you’d like a little caramelized flavor from the molasses.
Oven Baked Rice Pudding
Tender rice and plump raisins baked in a sweet, creamy sauce.
Makes 8 servings
PRINT RECIPE
INGREDIENTS
- 2 cups long grain white rice
- 1 cup raisins
- 4 cups water
- 1 large egg
- 1 Tablespoon vanilla
- 1 cup whole milk
- 1 cup white granulated sugar
INSTRUCTIONS
STEP 1: Preheat oven to 300°.
STEP 2: In a large saucepan over high heat, bring the rice and raisins to a boil in the water, then cover, reduce the heat to medium-low, and simmer until the rice is tender, about 15 to 20 minutes. Drain off any excess water that remains after that time.
STEP 3: While the rice is cooking, beat the egg in a large baking dish, then add the milk, vanilla, and sugar. Stir to combine.
STEP 4: Slowly stir in a couple spoonful of the cooked rice one at a time into the milk mixture to temper the liquid. Then add the remaining rice and mix thoroughly.
STEP 5: Bake the rice pudding uncovered for 30 to 40 minutes or until the milk mixture has been soaked up into the rice.
STEP 6: Serve warm or allow to cool for up to two hours on the counter and then store in the refrigerator until ready to use.
Frequently Asked Questions
Have some questions about making Rice Pudding? Here are some that are frequently asked to help guide you through the process. If you don’t see your question answered here, feel free to send me an email and I’ll be happy to help.
Can You Use Leftover Rice?
While I have never tried using rice leftover from dinner, it should work fine. Fluff the rice well so that it isn’t clumped together before adding the other ingredients. You may also want to add a little less milk to keep it from getting mushy.
Why Is My Rice Pudding Mushy?
Overcooking the rice or using too much liquid can cause the rice to break down and loose it’s texture.
How Do You Store Leftover Rice Pudding?
Place the dessert in an airtight container or cover the baking dish tightly with plastic wrap or foil and store it in the refrigerator for four to five days.
How Can Rice Pudding Be Reheated?
Add a little extra milk into the amount that you want to reheat and either place it in a 350° oven until heated through or warm on medium-low on the stovetop stirring often.
Can Rice Pudding Be Made Ahead?
This recipe can be great for taking to a party. The pudding can be baked a day in advance and stored in the refrigerator. To serve it warm, cover the dish with foil and bake at 350° for about 20 minutes or until heated through. You may want to stir in a little more milk before reheating.
Can This Recipe Be Cut In Half?
This recipe makes about 8 average sized servings. If this is too much for you to use or you'd like to try a smaller amount, it should work fine to cut the recipe in half.
All of the ingredients are able to be easily divided by two except the egg and using a whol egg should not dramatically alter this particular recipe. You could also remove some of the egg after you beat it in the baking dish.
You'll also likely have to adjust the baking time for this smaller amount. Pull the pudding from the oven when the milk has absorbed into the rice.
Is Instant Rice Okay to Use?
I do not recommend using instant rice because it will break down and become mushy with the cooking time in the oven.
Take a step back into grandma's kitchen and enjoy this classic dessert (and perhaps indulge in the leftovers for breakfast the next day!)
More Old-Fashioned Recipes You Might Enjoy
Sour Cream Cookies - Similar to sugar cookies, but with extra flavor.
Peanut Brittle - A delcious sweet treat that is easy to make year-round, but is especially nice at Christmas.
Raisin Oatmeal Cookies
Vanilla Pudding Chocolate Chip Cookies - Everyone's favorite cookie given a flavor boost with the addition of vanilla pudding!
Buttermilk Pie Crust - A tangy alternative to a traditional crust perfect for your favorite pies and pastries.
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