Old-Fashioned Baked Rice Pudding

Recipe: Old-Fashioned Baked Rice Pudding

This recipe relies on a slow bake to transform simple pantry staples into a sophisticated, comforting dessert.

Preheat & Prep: Preheat your oven to 300°F (150°C). Lightly grease a 1.5-quart baking dish with butter.
Combine: In the baking dish, stir together the uncooked rice, milk, sugar, salt, and vanilla extract. If using raisins, stir them in now.
Butter Up: Drop the small cubes of butter over the surface of the milk mixture.
The First Bake: Place in the oven and bake for 30 minutes.
The Stir: Remove the dish and give it a good stir. This prevents the rice from settling in a solid clump at the bottom. Sprinkle the top with cinnamon or nutmeg.
The Finish: Bake for another 45 to 60 minutes. The pudding is done when the rice is tender and the milk has thickened into a creamy custard. It should still have a slight “wobble” when shaken.
Rest: Let it sit for 10–15 minutes before serving. It will thicken significantly as it cools.

The Rice Matters: Short-grain rice is essential. It has a higher starch content, which creates that velvety texture. Long-grain rice will result in a “separated” feel.
Don’t Overbake: It will look a bit liquidy when you take it out. That’s okay! If you bake it until it’s dry, it will turn into a brick once it cools.
The “Skin”: The brown film that forms on top is considered the “cook’s prize” in traditional recipes. If you hate it, simply stir it back into the pudding or cover the dish with foil for the last 30 minutes.

Easily Digestible: Rice and milk are gentle on the stomach, making this a classic “recovery” food.
High Calcium: Thanks to the whole milk, a single serving provides a solid boost for bone health.
Gluten-Free: Naturally safe for those with gluten sensitivities (just double-check your vanilla extract).