Name: Old-Fashioned Baked Rice Pudding Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 4 ounces German sweet chocolate, chopped; 1 cup boiling water; ½ cup oil; ½ cup buttermilk; 1 ¾ cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 2 ¼ cups all-purpose flour; 2 tablespoons cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 3 egg yolks; 1 cup evaporated milk; 1 ½ cups packed brown sugar; ¼ cup butter; 1 teaspoon vanilla extract; 2 ½ cups sweetened shredded coconut; 1 ½ cups chopped pecans

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I am so excited to share with you my cherished Old-Fashioned Baked Rice Pudding Recipe, a timeless dessert that feels like a warm hug on a plate. This creamy, dreamy pudding has been a comforting staple in my kitchen for years, and there's something truly magical about how simple ingredients come together to create its rich texture and nostalgic flavor. Whenever I make this, I feel a deep connection to tradition and a sweet sense of satisfaction that I know you’re going to love as much as I do.

Why You'll Love This Old-Fashioned Baked Rice Pudding Recipe

From the very first bite, the combination of tender rice, luscious cream, and a hint of cinnamon makes me feel like I’m wrapped in cozy goodness. I adore the gentle sweetness and velvety smoothness that unfolds with every spoonful, making it a flawless comfort dessert. It’s not just about taste—the nostalgic aroma that fills the kitchen while it bakes is enough to make anyone smile.

One of the things I truly appreciate about this Old-Fashioned Baked Rice Pudding Recipe is how effortlessly it comes together. You don’t need fancy tools or complicated steps—just some patience while it bakes to perfection. It’s perfect for those special family dinners, holidays, or just as a sweet treat after a busy day. What stands out is that old-fashioned charm paired with a rich flavor that modern desserts simply can’t match, making it my go-to classic every time.

Ingredients You'll Need

A clear white marbled surface holds eleven clear glass bowls and cups arranged neatly in a rectangular pattern. The top row has five bowls: a tall glass of white cream on the left, chopped pecans with a reddish-brown color in the middle, a glass of light yellow oil to the right, and a small bowl with dark amber liquid beside it. The middle row includes a bowl of chopped dark chocolate pieces on the left, a large bowl of white granulated sugar in the center, and a bowl of light brown sugar with a crumbly texture on the right. The bottom row has a small glass bowl of reddish-brown cocoa powder on the far left, a glass of beige liquid next to it, a large bowl of white shredded coconut in the center, a large bowl of white flour with a slight indentation on the right, and a small bowl containing four brown eggs. Three small clear glass bowls with white powders sit below the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

What I love about this recipe is that it relies on simple yet essential ingredients, each playing a key role in delivering the pudding’s signature creamy texture, subtle sweetness, and inviting color. These pantry staples blend beautifully to create a dessert that tastes like it's been lovingly made from scratch.

Quick Tip

All ingredient amounts are listed in the recipe card below

Short-grain rice: This type creates the perfect tender, sticky texture essential for pudding.
Whole milk: Adds creaminess and richness for that indulgent mouthfeel.
Sugar: Balances the flavors with just the right amount of sweetness.
Eggs: Help bind everything together and give the pudding a silky finish.
Vanilla extract: Brings out the warm, inviting aroma and deepens the flavor.
Cinnamon stick or ground cinnamon: Adds a subtle spicy note that makes every bite comforting.
Salt: Enhances all the sweet flavors without being noticeable on its own.

Directions

Step 1: Preheat your oven to 325°F (165°C) and prepare a baking dish by greasing it lightly with butter or nonstick spray. This helps prevent sticking and ensures easy serving later.

Step 2: In a medium saucepan, combine the rice, milk, sugar, salt, and cinnamon stick if using. Bring this mixture just to a gentle boil over medium heat, stirring occasionally to keep the rice from settling.

Step 3: Reduce the heat and let it simmer uncovered for about 15 minutes until the rice is partially cooked but still has a slight bite. Stir frequently to prevent sticking.

Step 4: Remove the cinnamon stick if used, and lightly beat the eggs with vanilla extract in a separate bowl. Slowly stir a small amount of the warm rice mixture into the eggs to temper them, then gradually add the egg mixture back into the saucepan with the rice, stirring consistently.

Step 5: Pour the entire pudding mixture into your prepared baking dish. Place the dish in a larger roasting pan and fill the outer pan with hot water until it comes halfway up the sides of the baking dish—this water bath will keep the pudding moist while baking.

Step 6: Carefully transfer the pan to your preheated oven and bake for 45 to 60 minutes. You want the pudding to be set but still slightly wobbly in the center—just like a custard. Avoid overbaking to keep it creamy.

Step 7: Once done, remove the pudding from the water bath and let it cool for at least 30 minutes. This not only helps it set further but also allows the flavors to meld into a luscious creamy treat.

Servings and Timing

This Old-Fashioned Baked Rice Pudding Recipe comfortably serves 6 to 8 people, making it ideal for a cozy family dessert or small gathering. Prep time is about 15 minutes, but you’ll need roughly 15 minutes for stovetop simmering. Baking takes between 45 to 60 minutes depending on your oven, with an additional 30 minutes cooling time before serving. Altogether, expect a total time commitment of around 1 hour and 45 minutes, but trust me, it’s totally worth the wait!

How to Serve This Old-Fashioned Baked Rice Pudding Recipe

A square piece of two-layered cake sits on a white plate with brown speckles and a thin brown rim. The bottom layer is a dense, dark brown cake with a soft texture, while the top layer is a thick, chunky mix of light brown coconut flakes and pecan pieces in a sticky, shiny caramel-like topping. The plate rests on a white marbled surface, and a silver fork is partly visible in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this pudding, I love how versatile it is. It tastes divine warm straight from the oven, especially on chilly evenings when you want something soothing and cozy. Alternatively, chilling it in the fridge turns it into a refreshing, custard-like treat perfect for warmer days.

For presentation, I like to sprinkle a little freshly grated nutmeg or cinnamon powder on top, along with a few toasted almonds or raisins for an added texture surprise. Serving it in individual ramekins makes for an elegant touch that feels extra special around the dinner table.

To elevate the experience, pair the pudding with a cup of fragrant spiced tea or a glass of cold milk, which balances its creamy richness beautifully. This dessert shines at family dinners, holiday celebrations, or even casual weekend gatherings where you want to offer a homemade classic that everyone will rave about.

Variations

Over the years, I’ve experimented a lot with this Old-Fashioned Baked Rice Pudding Recipe, and it’s so fun to customize it to your liking. If you prefer a dairy-free or vegan version, swapping whole milk with coconut or almond milk works wonderfully. Just be sure to use a suitable egg substitute or omit eggs altogether, extending the baking time slightly for set consistency.

Another fantastic twist I love is adding citrus zest like orange or lemon to the mix to brighten up the flavor. For those who enjoy a bit of texture, mixing in dried fruits such as cranberries or chopped dates before baking adds delightful surprises in every bite.

Finally, if you’re in a hurry, you can cook the rice fully on the stovetop and skip the water bath, then bake just long enough to develop a gentle crust on top—this method saves time but still delivers much of the pudding’s signature charm.

Storage and Reheating

Storing Leftovers

I usually store any leftover rice pudding in an airtight container in the refrigerator. It keeps well for about 3 to 4 days, and I find glass containers with tight-fitting lids work best as they help retain moisture and prevent the pudding from absorbing other fridge odors. Just be sure to cool it completely before refrigerating to avoid sogginess.

Freezing

If you want to freeze this dessert, go for portion-sized freezer-safe containers or tightly wrapped individual servings. While rice pudding freezes well, keeping it for up to 2 months, you might notice a slight change in texture upon thawing. To freeze, cool to room temperature first, then seal and label your containers before placing them in the freezer.

Reheating

Reheating gently is key to preserving the pudding’s creamy texture. I recommend warming leftovers on the stovetop over low heat with a splash of milk, stirring frequently until heated through. Using a microwave is fine too, but heat in short intervals to avoid drying it out. Avoid overheating, as that can make the pudding tough instead of luscious.

FAQs

Can I use a different type of rice for this recipe?

While short-grain rice yields the creamiest pudding because of its starch content, you can use medium-grain rice as a substitute. Long-grain rice is less ideal as it results in a less creamy texture. If using a different rice type, just adjust the cooking time and liquid accordingly to maintain creaminess.

Is it necessary to bake the rice pudding in a water bath?

The water bath helps regulate gentle, even heat and keeps the pudding moist while it bakes. It prevents cracking or drying out on top and gives the pudding a silky custard-like texture. However, if you’re short on time, you can bake it directly in the dish but watch carefully to avoid overbaking.

Can this pudding be made ahead of time?

Absolutely! I often prepare this pudding the day before serving. Once cooled, cover and refrigerate it. Before serving, you can enjoy it chilled or warm it slightly. Preparing ahead actually helps the flavors develop more depth, making it taste even better.

What can I use instead of eggs in this recipe?

If you prefer an egg-free pudding, you can use cornstarch or arrowroot powder as a thickener. Mix about 2 tablespoons of cornstarch with some cold milk to make a slurry and add it during the stovetop cooking phase. It won't have exactly the same richness, but it still makes a wonderful creamy pudding.

How can I make this recipe vegan without losing flavor?

For a vegan version, substitute the dairy milk with coconut, almond, or oat milk, and use a plant-based egg replacer or extra starch for thickening. I recommend adding a bit of coconut cream to boost richness and incorporating vanilla or a sprinkle of nutmeg to enhance the warm, inviting flavors.

Conclusion

If you’re craving a dessert that’s both comforting and timeless, I couldn’t recommend this Old-Fashioned Baked Rice Pudding Recipe more. It’s a true labor of love that rewards you with creamy, subtly sweet satisfaction every time. I’m confident once you try it, this dessert will become a beloved staple in your home just like it is in mine. So, go ahead and give it a go—your taste buds will thank you!

Old-Fashioned Baked Rice Pudding Recipe

Why You'll Love This Old-Fashioned Baked Rice Pudding Recipe