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Baked rice pudding recipe in a white ceramic dish with golden cinnamon-dusted skin on top

Old-Fashioned Baked Rice Pudding Recipe

A slow-baked, creamy rice pudding perfumed with vanilla and cinnamon — the ultimate old-fashioned comfort dessert that's just as good warm from the oven as it is cold from the fridge the next morning.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • ¾ cup Arborio or short-grain white rice
  • 4 cups whole milk
  • ¼ cup granulated sugar
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • Pinch of salt
  • 2 tbsp unsalted butter cubed
  • ½ cup raisins optional
  • Freshly grated nutmeg optional
  • Extra cinnamon for dusting

Method
 

  1. Preheat oven to 325°F (160°C). Lightly butter a 2-quart baking dish.
  2. Add rice, sugar, vanilla, cinnamon, and salt to the dish. Stir to combine.
  3. Pour milk over the rice mixture and stir gently. Add raisins if using.
  4. Dot butter cubes across the surface. Grate nutmeg over top if desired.
  5. Bake uncovered for 30 minutes. Remove and stir the skin back into the pudding.
  6. Return to oven for 30–35 more minutes until golden on top, set, and rice is fully tender.
  7. Dust with extra cinnamon. Serve warm or cool completely, cover, and refrigerate.

Notes

  • Do not raise the oven temperature — low and slow is essential for creaminess.
  • The mid-bake stir (step 5) prevents a dry skin and distributes the rice evenly.
  • For custard-style: whisk 2 eggs with ¼ cup of the milk before adding to the dish.
  • For extra richness: replace 1 cup whole milk with heavy cream.
  • Dairy-free: use full-fat coconut milk (1:1 swap).
  • Leftover rice version: use 2 cups cooked rice, reduce bake time to 45 min.
  • Store: refrigerator up to 4 days. Reheat with a splash of milk, stir gently.
Nutrition (per serving, approx.)
Calories: 265 Carbs: 42g Protein: 7g Fat: 8g Sat. fat: 5g Sugar: 22g Fiber: 0.5g Sodium: 95mg
* Estimated using whole milk, no eggs, no raisins. Values vary by brand and portion.