The Ultimate Grandma’s Rice Pudding (Old-Fashioned & Creamy!)
Imagine a dessert that tastes like a warm hug, a sweet and creamy spoonful of pure nostalgia that instantly transports you back to your grandmother’s kitchen. That, my friends, is the simple, profound, and utterly comforting magic of this classic baked Rice Pudding. This is, without a doubt, the coziest, most soul-soothing dessert you will make, perfect for ringing in a new year with a sense of warmth and tradition.
I promise you, there is no greater dessert pleasure than a bowl of this creamy, old-fashioned rice pudding. It’s the perfect way to use up leftover rice, transforming it into a dessert that feels both humble and incredibly special. It’s the kind of sweet, satisfying finale to a celebratory meal that feels just right—not too heavy, but full of warmth and love.
Get ready to master a timeless classic, a recipe that is pure comfort in a bowl and is destined to become a beloved tradition in your own family.
Why This Rice Pudding Tastes Like a Warm Hug
You are going to fall in love with the classic comfort and simplicity of this recipe. It’s a timeless dessert for a reason. Here’s why:
- The Ultimate Comfort Food: Warm, creamy, and sweet with a hint of spice, this baked rice pudding is the very definition of a comforting, soul-soothing dessert.
- Incredibly Simple to Make: This is a true “mix and bake” recipe. If you can whisk eggs and milk, you can make this pudding. It’s wonderfully low-stress.
- A Perfect Way to Use Leftover Rice: This recipe is brilliantly designed to give leftover cooked rice a delicious new life, transforming it into a stunning dessert.
- Classic, Nostalgic Flavor: The simple, perfect combination of creamy custard, sweet raisins, and warm nutmeg is a timeless flavor profile that tastes like childhood.
- Wonderful Served Warm or Cold: While it’s divine served warm from the oven, it’s also absolutely delicious eaten cold from the refrigerator the next day.
Recipe Snapshot
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Calories | 197 kcal per serving |
| Course | Dessert |
| Cuisine | American, British |
| Difficulty/Method | Easy / Baking |
Your Shopping List for This Cozy Classic
This nostalgic dessert comes together with just a handful of simple pantry and refrigerator staples.
→ For the Rice Pudding
- 1 ½ cups cooked rice → The perfect use for leftover rice from a previous meal!
- ¼ cup raisins → For little bursts of chewy sweetness throughout the pudding.
- 2 large eggs → The key to creating our rich, creamy baked custard.
- 1 ½ cups whole milk → For the best, creamiest texture. Plus a little extra for serving, if you like!
- ½ cup sugar → For the perfect touch of sweetness.
- ½ teaspoon ground nutmeg → The classic, essential warm spice for rice pudding. Freshly grated is always a treat!
Let’s Get Baking! Your Step-by-Step Guide
Ready to make the most comforting dessert ever? It’s almost unbelievably simple.
Part 1: Assemble the Pudding
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 1-quart casserole or baking dish.
- Layer the Rice and Raisins: Place the cooked rice and raisins in your prepared casserole dish and give them a quick stir to distribute the raisins evenly.
- Whisk the Custard: In a separate medium bowl, whisk together the eggs, milk, sugar, and ground nutmeg until everything is well-combined and smooth.
- Combine and Pour: Pour the egg and milk mixture directly over the rice and raisins in the casserole dish.
Part 2: Bake, Cool, and Serve
- Bake to Perfection: Place the casserole dish in the preheated oven. Bake, uncovered, for 45 to 50 minutes.
- Check for Doneness: The pudding is ready when the center is just set. You can test this by inserting a knife about an inch from the center—it should come out clean. The middle will still have a very slight wobble.
- Cool and Serve: Let the pudding cool on a wire rack. It can be served warm, at room temperature, or chilled. If you like it extra creamy, you can pour a little additional milk over each serving.
Grandma’s Old-Fashioned Baked Rice Pudding
Ingredients
Equipment
Method
- Preheat oven to 375°F. Grease a 1-quart casserole dish. Place the cooked rice and raisins in the prepared dish.
- In a small bowl, whisk together the eggs, milk, sugar and nutmeg until smooth.
- Pour the egg mixture over the rice and raisins in the casserole dish.
- Bake, uncovered, for 45-50 minutes or until a knife inserted near the center comes out clean. The center should have a slight wobble.
- Let cool on a wire rack. Serve warm, at room temperature, or chilled. If desired, pour a little additional milk over each serving.
Notes
WiseRecipes’ Top Tips for Perfect Rice Pudding
These simple secrets will ensure your baked pudding is creamy and delicious every time.
- Use the Right Kind of Leftover Rice. A simple, plain long-grain white rice is the classic choice and works perfectly. Leftover rice is ideal because it’s slightly drier and will absorb the custard beautifully without becoming mushy.
- Don’t Overbake! The key to a creamy baked custard is to pull it from the oven when the center still has a slight jiggle. It will continue to set up from the residual heat as it cools. Overbaking is what leads to a firm, rubbery texture.
- Use Whole Milk for the Best Result. For the richest, creamiest pudding, whole milk is the way to go. The fat content is essential for that classic, luxurious mouthfeel.
- Freshly Grated Nutmeg is a Game-Changer. If you have it, grating a whole nutmeg over the top just before baking provides an incredible aroma and a much more vibrant flavor than pre-ground nutmeg.
- Let it Rest. While it’s tempting to dig in right away, letting the pudding cool for at least 15-20 minutes allows the custard to fully set, giving you the perfect creamy, spoonable texture.
Keep It Fresh! Storing Your Comforting Dessert
One of the best parts about rice pudding is that it’s just as delicious the next day.
- Refrigerator: Once cooled, cover the casserole dish with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. It’s wonderful eaten cold, straight from the fridge!
FAQs: Your Rice Pudding Questions, Answered!
Can I make this with uncooked rice?
This specific recipe is designed for already-cooked rice and will not work with uncooked rice. The liquid ratios and cooking times are for a baked custard, not for cooking raw grains.
Can I make this dairy-free?
Yes, you can! Substitute the whole milk with a full-fat, creamy plant-based milk like oat milk or canned coconut milk for a delicious dairy-free version. Also, be sure to grease your dish with a dairy-free alternative.
Can I add other spices or flavorings?
Absolutely! A teaspoon of vanilla extract added to the custard is a classic and delicious addition. You could also swap the nutmeg for cinnamon, or add a pinch of cardamom for a different warm spice flavor. A little bit of lemon or orange zest is also a wonderful way to brighten it up.
My pudding seems a little watery on the bottom. Why?
This usually means it was slightly underbaked. If the custard doesn’t fully set, some of the liquid can separate and pool at the bottom. Next time, give it another 5 minutes in the oven and check for that “just set” jiggle in the center.
Final Thoughts: A Bowl of Pure Nostalgia
There is nothing quite like a dessert that feels like a hug from the inside. This Grandma’s Rice Pudding is the very essence of comfort—simple, sweet, and steeped in tradition. It’s the perfect, unfussy dessert to end a celebratory meal or to warm you up on a chilly evening. I hope this timeless recipe brings a taste of warmth and happy memories to your home. Happy New Year!
