Baked Rice Pudding Recipes

Category Pudding
A warm, sweet rice based pudding is a delicious side to a formal meal or anytime. This page contains baked rice pudding recipes.


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I've been making this recipe for years and it is so good. My daughter begs for it pretty regularly! It is made with arborio rice. It can be expensive, unless you find it at Trader Joe's or in a bulk bin. Sometimes Vons sells a small box for a couple of dollars. I like using arborio because the rice is so creamy. It's a delicious treat.

Total Time: a little over 2 hours

Yield: About 8 servings.


  • 1/2 cup arborio rice
  • 5 cups fat free half and half (I only had 2 cups of the half and half. So, in addition, used 1 cup of evaporated milk and 2 cups of 1% milk. Gotta adapt!)
  • 1/2 cup sugar
  • 1/4 cup butter, plus more to butter the baking dish
  • pinch of salt
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1/2 tsp of vanilla


  1. Heat oven to 300 degrees F.
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  3. In saucepan, add half and half (or whatever you are using), sugar, 1/4 cup butter, salt, cinnamon, and nutmeg. Stir around. I just heat it til most of the butter is melted and the mixture is warm.
  4. Butter a baking dish that has a lid. (If you have no lid, tightly wrap aluminum foil around your container once the mixture is in it). Put the baking dish on a cookie sheet or some other pan. The pudding will bubble up and some of it oozes out.
  5. Add arborio rice and vanilla to the baking dish.
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  7. Add milk mixture to the rice. There is a very large amount of milk compared to rice. But don't worry the rice will soak up the creamy mixture and thicken up as it sets.
  8. Cover pudding with lid and place in the oven.
  9. Bake 2 hours, stirring every half hour. Up until the last half hour, the mix will still be very thin. It will thicken. I promise! It thickens even more when it's refrigerated.
  10. Enjoy hot or refrigerate and eat when the pudding is cold. This picture is the pudding when it was first taken out of the oven.
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Comment Pin it! Was this helpful? 4

This is a rice pudding that has Splenda in the place of sugar and almond milk in the place of dairy milk. It is an excellent side to a Thanksgiving dinner. It has an old fashioned feel to it, and it tastes remarkable.


  • 3 1/2 cup almond milk
  • 1/2 cup uncooked long grain rice
  • 1/3 cup Splenda
  • 1/2 tsp salt
  • 3/4 cup raisins
  • 1 tsp vanilla extract
  • ? pinch ground cinnamon for sprinkling


  1. In saucepan, combine dairy free milk, rice, the Splenda and salt. Bring to a boil over medium heat, constantly stirring.
  2. Pour into 1 1/2 quart, well greased baking dish. Cover and bake at 325 degrees F for 45 minutes, stirring every 12 minutes.
  3. After baking for 45 minutes, add raisins and vanilla. Sprinkle with cinnamon, if desired. Cover and bake again for 15 minutes.
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Store in the refrigerator. May be served warm or chilled.

Comment Was this helpful? 4

Wash rice. Add other ingredients and pour into a greased baking dish. Bake at 325 degrees F about 2 hours or until rice is tender. Stir occasionally, folding in brown layer which forms on top.

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Scald milk. Wash the rice and drain it. Place in greased 2 qt. baking dish. Add sugar, salt, vanilla, cinnamon and butter. Mix; pour in scalded milk. Bake in 350 degree F oven until brown crust forms (about 1/2 hour).

Comment Was this helpful? Yes


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May 19, 2008

Does anyone have an old fashioned rice pudding recipe?

Judy from Traverse


Old Fashion Rice Pudding

I found this in a 1960's cookbook I hope it's what your looking for.


Old-Time Rice Pudding

  • 1/2 cup uncooked rice (not processed)
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 quarts milk
  • 3/4 cups raisins

Mix rice, sugar, salt, and nutmeg in a shallow 2 1/2 quart baking dish. Add 1 quart milk. Then to prevent spilling, add second quart of milk after placing dish in the oven. Bake in moderate oven 325 degrees F 2 1/2 hours stirring twice, during first hour. Stir the brown crust into the pudding several times during the remainder of baking. Add raisins half hour before pudding is done. Then allow crust to form again. Serve with cream, if desired. Makes 6 to 8 servings. (01/31/2008)

By Amber

Old Fashion Rice Pudding

thank you for the recipe (02/01/2008)

By Judy

Old Fashion Rice Pudding

Here is a wonderful recipe I obtained many years ago. It is time consuming to make, but worth it. It's very smooth and creamy.

  • 1/2 cup uncooked rice
  • 1/2 cup sugar
  • 1 1/2 tsp. vanilla
  • 1 qt. milk
  • 2 eggs
  • 1 can Carnation milk
  • cinnamon

In a pot place quart of milk and washed rice. Bring to a boil over low flame stirring frequently until rice is cooked. Take 1/2 can of evaporated milk and mix with milk and rice stirring constantly for about 10-15 min. (If you see skin forming just lift off and dispose.) Add remaining evaporated milk and cook until thick. Add sugar and stir. Add beaten eggs, vanilla and and stir. Shut off heat. Pour into dish and let cool. Sprinkle with cinnamon. Cover and refrigerate. (02/01/2008)

By Shirley

Old Fashion Rice Pudding

I've had this recipe forever and it was my daughter's favorite pudding when they were small.

Old-Fashioned Rice Pudding

  • 1 cup cooked rice
  • 2 cups milk
  • 2 eggs, separated
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • Fruit or raisins, if desired

Add cooked rice to milk, heat to scalding point in top of double boiler. Beat yolks with sugar. Add rice and milk mixture slowly to yolk mixture, beating vigorously. Pour all back into double boiler. Cook until thick. Fold in raisins or chopped fruit, if desired. Place in buttered casserole; cover with meringue. Brown.


Beat egg whites until stiff, slowly adding 4 teaspoons sugar. Beat until meringue stands in stiff peaks. 0 (02/01/2008)

By Connie

Old Fashion Rice Pudding

This recipe dates back to the early 1900's it was my grandmothers and passed down. I have never found an easier of better tasting recipe

  • 1 gallon milk
  • 1 cup uncooked rice
  • 1 cup of sugar
  • 1 tablespoon pure vanilla (slightly more if using imitation)
  • 4 eggs separated

Put all in a heavy pot with the exception of the egg whites. Cook over med low heat stirring frequently, not to burn. Cook until rice is cooked and mixture becomes thickened. Mixture should coat the back of a wooden spoon but not be as thick as pudding.

Whip egg whites to soft peaks. Remove from heat and fold into rice mixture (you may also add raisins) pour in serving bowl, tray or individual dishes. Top with cinnamon and chill for at least 1 hour.

Additional sugar and vanilla can be used according to your taste

ENJOY! (05/01/2008)

By mazzarelli family recipe

Comment Was this helpful? Yes

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