Easy Baked Rice Pudding

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This homemade baked rice pudding is one of those simple, old-fashioned desserts that everyone loves. Made with simple pantry ingredients and baked until creamy and tender, it’s an easy dessert that feels cozy without being complicated.

It’s lightly sweet, filled with soft raisins, and finished with a sprinkle of cinnamon. You can serve it warm right out of the oven or chill it overnight for a thicker pudding-style texture.

A bowl of homemade baked rice pudding is sitting on a towel on the kitchen counter.

A Quick Look At The Recipe

Recipe Name: Bake Rice Pudding
Cook Time: About 1 hour and 10 minutes
Servings: 6-8
Main Ingredients: Rice, milk, sugar, raisins, cinnamon
Dietary Info: Gluten-free, family-friendly, budget-friendly
Difficulty Level: Easy

This rice pudding is a family favorite I’ve been making for years, ever since my kids were little. It’s one of those simple recipes that always disappears fast, whether it’s served warm right out of the oven or chilled the next day.

We often include it in our Christmas desserts, and it’s become a holiday tradition in our home. But it’s just as welcome any time of the year when we want something simple and homemade for dessert or breakfast.

Why You’ll Love This Rice Pudding

Simple Pantry Ingredients: Everything in this recipe is easy to find and likely already in your kitchen.
Easy Recipe: Once everything is hot and mixed, just let the oven do the rest of the work.
Serve Warm or Cold: Warm from the oven or chilled overnight, this rice pudding makes an easy dessert or breakfast.
Comfort Food: Lightly sweet and full of flavor, this is a recipe that both kids and adults enjoy.

Ingredients

2/3 cup sugar
7 cups of milk
1 cup parboiled rice
1/2 teaspoon salt
1 cup raisins
1/2 tablespoon vanilla extract
1/4 teaspoon ground cinnamon, or to taste

Baking Tip

Make it a one-pot dish by cooking it in a stove-to-oven-safe pot like an enameled cast-iron Dutch oven.

How To Make Baked Rice Pudding

Rice, sugar, and salt were added to the Dutch oven.

The milk was added to the uncooked rice mixture.

Start by adding the sugar, milk, salt, and rice to a large saucepan or Dutch oven. Bring it to a gentle boil over medium heat, stirring occasionally to prevent sticking.

Once it’s boiling, carefully pour the mixture into a greased 6 or 7-quart casserole dish (if not using a Dutch oven). Cover it and bake at 350F for 45 minutes.

The raisins and cinnamon were added to the rice pudding.

Simple homemade rice pudding in a cast iron Dutch oven.

Take the dish out of the oven and give it a good stir, then mix in the rasinis, cinnamon, and vanilla. Cover it again and return to the oven for another 15 minutes.

A Dutch oven filled with baked rice pudding.

When it’s done, sprinkle extra cinnamon on top, if desired. Cover and let the pudding sit for a bit to thicken before serving. Serve warm, or chill in the fridge overnight if you prefer it cold.

Lifting up a serving spoon of baked rice pudding over the pot.

Recipe Notes & Tips

Parboiled rice works best – I usually make this rice pudding with parboiled rice because it holds its shape well and gives the pudding a nice texture. Long-grain white rice also works well if you have that on hand.
Don’t skip the resting time – Letting the rice pudding sit after baking helps it to thicken properly. It will continue to set as it cools.
Deep dish works best – When milk boils in the oven, it can foam a lot. Use a deeper baking dish and/or place an extra pan on the rack under the pudding to catch any milk that might overboil.
Make it one pot – If you have an oven-safe Dutch oven, you can heat the ingredients and bake them in the same pot.
Adjust sweetness if needed – If you prefer a less sweet pudding, you can slightly reduce the sugar or add more cinnamon to balance it out.
Raisins are optional – If your family isn’t a fan, you can leave them out.
Serve warm or cold – This rice pudding is delicious warm, but also thickens nicely when chilled overnight.

More Easy Dessert Recipes

FAQ’s

I usually use parboiled rice because it holds its shape well and gives the pudding a nice texture. You can also use long-grain white rice if that’s what you have on hand, but it might cook a little softer.

Yes, this rice pudding can be made ahead and stored in the fridge. It thickens as it chills and is great served cold or gently reheated.

It does, the pudding will look a bit loose when it first comes out of the oven. But as it continues to rest and cool, it will thicken.

Yes, the raisins are optional and can be left out if you prefer.

Yes, you can reheat it gently on the stovetop or in the microwave. If it’s too thick, stir in a splash of milk to loosen it up.

Baked Rice Pudding Recipe

This baked rice pudding is a simple, old-fashioned dessert made with milk, rice, sugar, and raisins. It’s bakes up creamy and thickens as it cools. It is perfect enjoyed warm from the oven or chilled.

Prep Time 10

Cook Time 1

Total Time 1 10

Serving Size to 8 servings

Ingredients

2/3 cup sugar
7 cups milk
1 cup rice
1/2 teaspoon salt
1 cup raisins
1/2 tablespoon vanilla extract
1/4 teaspoon Ground cinnamon or to taste

Instructions

Preheat your oven to 350F.
In a large saucepan, combine the sugar, milk, salt, and rice. Bring to a boil over medium heat, stirring occasionally.
Pour the mixture into a greased 6-7 quart casserole dish. Cover and bake at 350F for 45 minutes.
Remove from the oven and stir in the raisins, cinnamon, and vanilla.
Cover and return to the oven for another 15 minutes.
Sprinkle with extra cinnamon (if desired), cover, and let sit until the pudding thickens.
Serve warm or chill overnight before serving.

Notes

Tip: Make it a one-pot dessert by using a cast-iron Dutch oven to heat the rice mixture, then transfer it to the oven.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.