Baked Rice Pudding

This baked rice pudding is the kind of old-time dessert families relied on when ingredients were simple but a little sweetness was still welcome at the table. Made with everyday staples—rice, milk, sugar, and a touch of cinnamon—it bakes slowly until the edges bubble and the top turns lightly golden. Warm, creamy, and comforting, it’s the kind of dish everyone gathers around with a spoon while it’s still fresh from the oven. Nothing complicated—just classic homemade comfort in a single pan.

Serve it warm with an extra sprinkle of cinnamon. A splash of cream or cold milk over each serving makes it even more comforting. Raisins or sliced bananas pair nicely, and a warm cup of coffee or tea goes perfectly alongside it. Leftovers are just as good the next day, chilled and loosened with a little extra milk.

Old-Fashioned Baked Rice Pudding Ingredients

Directions

1. Preheat oven: Heat oven to 325°F (165°C). Lightly butter an 8×8-inch or 1½–2 quart baking dish and place it on a baking sheet to catch any bubbling.
2. Add rice: Spread the cooked rice evenly in the prepared dish, breaking up any clumps with a fork.
3. Make custard: In a bowl, whisk together the milk, sugar, eggs, melted butter, vanilla, cinnamon, and salt until smooth.
4. Combine: Pour the mixture over the rice and stir gently so the rice is evenly distributed.
5. Top: Lightly sprinkle extra cinnamon over the surface.
6. Bake: Bake for 45–55 minutes, until the edges are set, the center is slightly wobbly, and the top is lightly golden.
7. Cool: Let the pudding rest for about 15–20 minutes before serving so it thickens while staying creamy.
8. Serve: Spoon warm into bowls. Add a splash of milk or cream and a pinch of cinnamon if you like. Refrigerate leftovers and enjoy within a few days.