Mom’s Old Fashioned Baked Rice Pudding
Mom’s Old Fashioned Baked Rice Pudding is a cozy, nostalgic dish that brings the warmth of home cooking straight to your table. This delightful dessert combines the creamy texture of custard with the comforting heartiness of baked rice, making it a perfect treat for weeknight dinners or holiday gatherings. For many, it evokes fond memories of family kitchens where sweet scents wafted through the air, promising a bite of something special. With its simple ingredients and straightforward preparation, it’s a recipe that not only fills the stomach but also warms the heart.
Why you’ll love this dish
This baked rice pudding is loved for many reasons. First and foremost, it’s incredibly easy to prepare, making it ideal for busy weeknights or when you’re hosting family and friends. It uses basic pantry staples, which means it’s budget-friendly too. Plus, it’s a versatile dessert that appeals to both kids and adults alike. Who doesn’t enjoy a creamy, sweet dish that brings a touch of nostalgia?
"This rice pudding felt like a warm hug for my taste buds! I loved how creamy it turned out, and my kids couldn’t get enough of it!" – A very happy home cook
Preparing Mom’s Old Fashioned Baked Rice Pudding
Making this pudding is a delightful process that’s as comforting as the dish itself. Start by getting your oven heated and your baking dish ready; these preliminary steps set the stage for this creamy delight. The cooking process is simple: whisk together your wet ingredients, mix them with rice, and let the oven do the rest of the work.
What you’ll need
To recreate this family classic, gather the following ingredients:
- 2 cups cooked rice
- 3 cups whole milk
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter (for greasing the pan)
Feel free to mix in extras like raisins or chopped nuts for a little added texture and flavor!
Step-by-step instructions
- Preheat your oven to 325°F (165°C), and generously grease a 9×13-inch baking dish with 2 tablespoons of unsalted butter to avoid sticking.
- In a large bowl, whisk together the 3 cups of whole milk, 2 large eggs, ½ cup of granulated sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon until everything is smooth.
- Stir 2 cups of cooked rice into the custard mixture. If you like, fold in ½ cup of raisins or your favorite mix-ins for that extra touch.
- Pour the rice and custard mixture into the prepared baking dish, spreading it evenly. Then, place the baking dish in a larger roasting pan, filling the pan with hot water until it reaches halfway up the sides of the baking dish.
- Bake the pudding for 1½ hours, or until the top is a lovely golden brown and a knife inserted in the center comes out clean.
- Carefully remove the baking dish from the water bath and let it cool for 15-20 minutes before serving warm. If you prefer, refrigerate for at least 2 hours to enjoy it chilled.
Best ways to enjoy it
Mom’s Old Fashioned Baked Rice Pudding can be served warm or chilled, depending on your preference. Consider topping it with a sprinkle of extra cinnamon or fresh fruit for a refreshing twist. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, making it a delicious end to any meal.
Keeping leftovers fresh
To store your leftovers, keep the pudding in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. If you want to enjoy it later, you can freeze portions for up to a month. Just be sure to thaw it in the refrigerator overnight before reheating.
Helpful cooking tips
Here are a few tips to ensure your rice pudding turns out perfectly every time:
- Make sure your rice is well-cooked but not mushy; this gives the pudding a great texture.
- For a creamier pudding, you can replace some of the whole milk with heavy cream.
- If you want to experiment, add a splash of bourbon or rum for an adult twist!
Creative twists
Feel free to get inventive with this recipe! You could swap in coconut milk for a tropical flair, add chocolate chips for a sweet surprise, or even use almond milk for a dairy-free version. Try different spices like nutmeg or cardamom to see how they change the flavor profile!
Your questions answered
- How long does it take to make this rice pudding?
The total preparation and baking time is about 2 hours, including cooling time. - Can I make this dish ahead of time?
Absolutely! This rice pudding can be made a day in advance and refrigerated until you’re ready to serve it. - What can I use instead of eggs?
You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg) or a store-bought egg replacer for a suitable vegan alternative.
This dish not only highlights the comfort of homemade cooking but also offers the flexibility to adapt it to your taste and dietary needs. Enjoy every creamy, sweet bite!
Baked Rice Pudding
Ingredients
Main Ingredients
- 2 cups cooked rice
- 3 cups whole milk
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter for greasing the pan
- ½ cup raisins optional mix-in
Instructions
Preparation
- Preheat your oven to 325°F (165°C), and generously grease a 9×13-inch baking dish with 2 tablespoons of unsalted butter.
- In a large bowl, whisk together the whole milk, eggs, sugar, vanilla extract, and ground cinnamon until smooth.
- Stir in the cooked rice. If desired, fold in raisins or other mix-ins.
Baking
- Pour the rice and custard mixture into the prepared baking dish, spreading it evenly.
- Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
- Bake for 1½ hours, or until the top is golden brown and a knife inserted in the center comes out clean.
Cooling & Serving
- Carefully remove the baking dish from the water bath and let it cool for 15-20 minutes before serving warm.
- For a chilled version, refrigerate for at least 2 hours before serving.
