Old-Fashioned Rice Pudding is a simple baked dessert made with instant rice, milk, sugar, butter, vanilla, nutmeg, raisins, and cinnamon. It bakes slowly until the rice is tender and the milk mixture becomes creamy.
This is the kind of dessert I like when I want something warm and comforting without making a complicated custard. Everything goes into one buttered baking dish, and the pudding thickens even more as it cools.
You can serve it warm from the oven or chill it completely for a firmer texture. The raisins soften as they bake, while nutmeg and cinnamon give the pudding its classic old-fashioned flavor.
For more simple sweets, browse our dessert recipes.
Why This Baked Rice Pudding Works
Instant rice keeps the preparation easy because it softens quickly in the milk mixture. There is no need to cook a separate pot of rice before assembling the pudding.
The butter adds richness, while sugar gives the dessert just enough sweetness without making it taste heavy. Vanilla and nutmeg flavor the milk as everything bakes together.
Stirring partway through baking helps redistribute the rice and raisins so they do not settle into one dense layer at the bottom.
Ingredient Notes
Instant rice: Use 2/3 cup of instant white rice. This timing is designed for quick-cooking rice rather than regular long-grain rice.
Milk: Use 2 3/4 cups. Whole milk gives the richest texture, but 2% milk can also work.
Sugar: One-third cup keeps the pudding lightly sweet.
Butter: One tablespoon adds richness and helps prevent the pudding from tasting flat.
Raisins: Half a cup adds chewy sweetness. You can leave them out if you prefer plain rice pudding.
Nutmeg and cinnamon: Nutmeg goes into the pudding before baking. Cinnamon is sprinkled over the top before serving.
Ingredients
- 2/3 cup instant white rice
- 2 3/4 cups milk
- 1/3 cup granulated sugar
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins
- Ground cinnamon, for serving
How to Make Old-Fashioned Rice Pudding
- Preheat the oven to 350°F.
- Lightly butter a 1-quart baking dish.
- Add the instant rice, milk, sugar, butter, salt, vanilla, nutmeg, and raisins to the prepared dish.
- Stir until the ingredients are evenly combined.
- Bake for 15 minutes, then carefully stir the pudding so the rice and raisins are redistributed.
- Return the dish to the oven and continue baking until the rice is tender and the pudding looks creamy, about 45 minutes more.
- Stir once more when the pudding comes out of the oven.
- Sprinkle the top lightly with cinnamon.
- Serve warm, or let it cool and refrigerate before serving chilled. The pudding will become thicker as it stands.
Tips for Creamy Rice Pudding
Do not overbake it. The pudding continues thickening as it cools, so remove it while it still looks creamy rather than dry.
Stir after the first 15 minutes. This keeps the rice from collecting in one spot and helps the raisins stay evenly distributed.
Use the correct rice. Regular uncooked rice needs different liquid and a much longer cooking time.
Add cinnamon at the end. A light dusting gives you aroma and color without overwhelming the vanilla and nutmeg.
Storage and Reheating
Cover leftover rice pudding and store it in the refrigerator for up to 3 to 4 days.
Rice pudding thickens in the refrigerator. Stir in a small splash of milk before reheating if you want to loosen the texture.
Reheat individual servings gently in the microwave or in a small saucepan over low heat.
Frequently Asked Questions
Can I leave out the raisins?
Yes. The pudding works without them. Simply omit the raisins and bake the rest of the recipe the same way.
Why did my rice pudding get so thick?
Rice continues absorbing liquid as the pudding cools. Stirring in a little milk before serving will make chilled pudding creamier again.
Can I use regular long-grain rice?
Not with the same timing and liquid. This version is specifically written for instant rice, which cooks much faster.
