Old-Fashioned Baked Rice Pudding 

 Originally Written: March 16, 2017

By  Hanna Trafford


This is one of my favourites – actually, to be honest, I try not to make it very often because I love eating it too much!

Try it and let me know if you could stay away from it – especially when it is still warm!


Old-fashioned Baked Rice Pudding:


  • 1/2 cup of long grain rice
  • 2 cups of milk
  • 1 cup of water
  • 1/2 tablespoon of butter
  • 1/3 cup of sugar
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of salt
  • 1/3 cup of raisins


  1. Stir all ingredients (except raisins) together in a buttered 1-1/2 quart casserole.
  2. Bake in a slow oven (300F) for 1 hour without disturbing the rice.
  3. Reduce temperature to 250F and continue baking for 1-1/2 hours more.
  4. Add raisins 1/2 hour before removing from the oven. You can also sprinkle either cinnamon or more nutmeg over the top just before the pudding finishes baking.

Hope you enjoy this great old fashioned dessert (or a snack for any time) – please send in your comments, suggestions and experiences, your input is very welcomed and much appreciated

If you enjoy rice pudding as much as I do, I have also compiled a list of recipes with different variations.  Enjoy!

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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  • Just put this in the oven. I still have my grandmother’s Five Roses cookbook that this came from. We use fresh grated nutmeg in it. So yummy, so easy to make and a real family favourite.

  • hello I really wanna try this recipe im wanting to make my nannys recipe everyone loved it so much this sounds like it would be a lot like it but my mom said she knows that her secret was lots of eggs what would you suggest hers had a thick custard on top thank you

    • Cooking like Nana is something that takes practice. What I’ve learned: never use anything “light” – whole milk, sugar, eggs. Eggs can thicken things up for sure, I would play and test, you will find the magic spot!

  • I just made homemade rice pudding . it was just great i have been looking for a good old fashioned recipe for a long time. thank you my mom use to make this and she baked it in another pan of water a water bath ,we just loved when she would make this , and i have been trying to make it like hers for the past 65 years lol , and this is just as good as mom’s thank you again look forward to hearing from you Hanna will check out your site more often

    • Thank so much for your wonderful message! It feels awesome when I hear comments like yours – keep them coming and hope you have same success with other recipes from my site!


    Only half a cup of rice?

    Mine came out with the rice cooked but it did not set and had half an inch of liquid on top.

    Based on the enthusiatsic responses abobe, I must have done something awfully wrong. Perhaps I am in the wrong hemisphere (Southern). I was very careful with my conversions to Centigrade too.

    So I added cooked rice and three egg yokes and am trying it again for another hour at a higher temperature. Will advise.

  • I have been making this recipe for 40 years. It is the best baked rice pudding recipe! At the end if I want it a little creamier I use evaporated milk and it’s perfect.

    • Thanks for your question Deb! Bake the pudding uncovered – that will make it nice and brown when finished.
      I will appreciate you letting me know how the recipe worked out for you!

  • I just took this pudding out of the oven and wow it tastes great, love it! Thank-you so much for the great recipe.
    Mine did curdle a tiny bit but it still tasted great the date on the milk is good for a few more days.

  • My mother made this recipe for as ling as I can remember, and it is one of the best comfort foods ever!!
    A few years ago I started making the recipe myself. At Chrismas time I modify it a bit. I substitute the milk with Egg Nogg, and I will soak my raisins in spiced rum for a day, prior to making the pudding. Other than that the rest of the recipe remains the same. Just a little Christmas twist!!

    • Hello Bettie! I use half and half most of the time and use 2 cups. You can always add a little more if you think the mixture is too thick. Hope it turns out well for you – let me know and thanks for your message!

  • okay…this was cooked in one hour at 170 degrees Celsius. It would’ve been hard to scrape out had I left it any longer even at a lower temp in the oven. Too sweet but thanks. Had to try it out to see if it was any better than what I already know…

    • 170c was probably too hot. The recipe called for 300f which is only about 150c. Glad you posted though because I was worried 150 might be not hot enough. Turning the oven down now.

  • I made this last night – and the flavor was fantastic, but I am wondering what the final texture of the dessert is supposed to be. My grandmother’s baked rice pudding was solid, almost like a dense cake or pie – and tasted amazing. I was aiming for that, but despite 2.5+ hours of baking, it never really gelled together at the bottom. Could this have been due to the baking dish I used? Should I add another ingredient to help it set? Any help appreciated.

    • Hi! Glad you liked the flavor and to make the pudding thicker, reduce the milk by 1/2 cup or better yet – use cream instead of milk. I did that and it does work! But let me know how it turned out for you!

  • I haven’t tried this recipe yet but I’m about to attempt it. I did however want to suggest some grated lemon rind which I add to my present recipe. Trust me folks the lemon rind adds such a wonderful flavor you won’t regret it 🙂

    • Hi Beth! Sorry to hear that – it is the first time I ran into this problem and truly – I am sure why that would be. Maybe the kind of rice? Hope you will try ti again with better result – please let me know!

  • I am making this now…with a twist…I am soaking sultanas in rum to stir in the last 30 minutes of cooking time….also I added a bit of vanilla extract to the milk, rice, water mixture.

    • Hi Emily! I have personally never doubled this one but it should be ok-I would suggest that you bake it longer for sure -about 1-1/2 times longer. It may be easier to make 2batches of it in separate baking dishes to avoid long baking time. Let me know how it worked out for you!

        • I just checked previous comments-there was a lady who doubled the recipe and reported that it was no problem and the pudding turned out great. So-double everything and I would tack on 1/2hour on both baking times. Can’t wait to hear how it worked out for you!

          • Turned out delicious, a little runny, I probably should have kept it in the oven a bit longer, but it was a great recipe !

          • So glad you liked it – and you are probably right that longer baking time would have made a difference. But – you know – it’s always a bit tricky to double recipes – I really appreciate you sharing your experiences with me and everyone else – Thanks!

  • Very tasty except the timing was way too long. I only put it back in the oven at 250 for another 45 minutes and it was perfect!!

  • Hello, I’ve been looking for an old fashioned baked rice pudding for some time too. I had found one in a old cookbook of my mil, but I lost it moving. I loved my great grandmother’s rice pudding. I just wanted to duplicate it for my children, I can almost smell it when I think of it. The vanilla, butter and cream! Anyway thank you for demystifying, the cooking time for me and the temperature.

  • Hi there, I’m just about to attempt this mouth watering recipe, but I’m not certain if the raisin should be “mixed” in the last 30 min., or just “placed/sprinkled”?

    • Hi Greg! Hope you love the recipe – I mix the raisins right in – they would dry out a bit if you just sprinkle them on the top. But – if you don’t like raisins, it’s OK to skip that step all together. And – if you like cranberries – dried cranberries in rice pudding are even better than raisins! Let me know how it turned out for you!

    • Thank you so much for your message – and I am sure you have the same experience with Five Roses Cookbook I do! I mean – I love it! My copy came to me about 30+ years ago in a bag of Five Roses flour – how did you get yours? I think it’s the best ever cookbook – I have used it so many times, it is starting to fall apart on me. But it has an incredible amount of clearly written, easy to follow recipes and instructions – I have to admit that with over 100 different cookbooks that I have – this one is my absolute favourite! I would love to know when you got yours and what you think about it – I am absolutely thrilled that someone else out there is using it as well! Thanks again and hope to hear from you soon!

      • I have just visited your site after looking for a Rice Pudding recipe. I like your site and I too have a Five Roses cookbook that I have had for over 35 years. It too is my favorite! I am looking for a solution here. Your recipe is what I want to make, but how can I use already “cooked” long grain white rice? Can I just add butter, sugar and raisins, then bake for a shorter period of time? I could use your advice. Thank you.

        • Hello Carol! I always get excited when someone tells me they have and love the Five Roses cookbook! Thanks for that and I can tell you that I have used pre-cooked rice quite a few times to make the rice pudding even when I had rice left over from dinner – just added more sugar). I also used heavy cream to make sure I get a nice smooth sauce texture and adjusted the sugar to taste. You can bake it – no problem and reduce the time. Hard to say how much to reduce it – just keep checking it and you will be able to determine what texture or thickness you want it to be – that’s what I do. Generally, the baking time can be reduced to about half recommended. Hope this helps and please let me know how it worked out for you!Thanks!

  • This is an amazing recipe. Took a real chance and doubled it. Dont’ usually do that. Anyway, you can take this recipe and double it and it is wonderful. Thanks for the recipe!!

  • Thank you, this is finally the recipe I’ve been trying to find for years. The “rice pudding” recipes you find now-of-days isn’t the same thing. They look and taste more like a form of tapioca. So glad to see it done the old way.

  • OMG I tried this reciepe and the kids all loved it. loved ittttttt, it was gone in a heartbeat. lol I have to make more now because they want more. ha ha
    Thanks alot for sharing this recipe :))))) It is great I would recommend it to everyone. This is how I started my first day of snowfall with a nice bowl of warm rice pudding and vanilla icecream with milk. Thanks again

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