Old Fashioned Baked Rice Pudding

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Baked rice pudding is an old-fashioned dessert made with tender long-grain white rice, milk, eggs, raisins, and a cinnamon meringue topping. This easy family recipe walks through the stovetop rice method, the oven-baked custard, storage, and serving tips.

If you enjoy heirloom recipes such as my cinnamon swirl rhubarb bread and easy strawberry cheesecake, this is another comforting dessert to keep in your recipe box.

Side view of a slice of delicious baked rice pudding.

My Mom’s Baked Rice Pudding

My mom has made this baked rice pudding for as long as I can remember. It is creamy, lightly sweet, filled with raisins, and finished with a cinnamon meringue that turns lightly golden in the oven. It has always been one of my favourite desserts to serve warm after supper.

We have made it for years, even at our tiny house cabin. It feels just as at home in our 1903 Victorian home as it does after a day at the cabin. This version shares the dependable oven method I use at home.

Before You Begin

This recipe has two easy parts: a rice custard and a cinnamon meringue topping. Cook the rice on the stovetop first, then bake the custard before adding the meringue for its quick golden finish.

Use long-grain white rice. Cook it until tender and until all the water has been absorbed before adding it to the custard.
Use the milk you have. I usually make this with 1% milk, but another dairy milk will work too.
Choose a 9-inch baking dish. Leave it ungreased, as the original family recipe directs.
Keep the egg whites clean. Use a clean bowl and beaters, and make sure no yolk gets into the whites so the meringue can reach stiff peaks.

For more dependable, everyday kitchen recipes, browse my collection of from-scratch recipes.

Ingredients

For the Rice Pudding

1 cup water (240 milliliters)
1/2 cup long-grain white rice (about 90 grams)
1/2 cup granulated sugar (100 grams), for the custard
1 tablespoon cornstarch (8 grams)
1 dash salt
2 1/2 cups 1% milk (600 milliliters), or another dairy milk
3 large egg yolks (about 55 grams)
1/2 cup raisins (75 grams)

For the Cinnamon Meringue Topping

3 large egg whites (about 90 grams)
1/2 teaspoon cream of tartar (about 1.5 grams)
1/4 cup granulated sugar (50 grams), for the meringue
1 teaspoon ground cinnamon (about 2.5 grams)

How to Make Baked Rice Pudding

Make the Rice Pudding

Combine the water and long-grain white rice in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for about 15 minutes, or until the rice is tender and the water has been absorbed. Remove from the heat and let it rest, covered, for 5 minutes.
While the rice cooks, preheat the oven to 350ºF. Set out an ungreased 9-inch baking dish.
In a medium bowl, whisk together the 1/2 cup granulated sugar, cornstarch, and salt. Whisk in the milk until smooth. Lightly beat the egg yolks in a small bowl, then whisk them into the custard.

Separating an egg to make into a large bowl.

Combining whisked egg yoke and white sugar in a cast iron pot.

Making baked rice pudding with raisins, nuts, and egg mixture.

Stir the cooked rice and raisins into the custard. Pour the mixture into the baking dish and place it on a baking sheet.
Bake for 30 minutes. The edges should be set and the center should still have a soft jiggle. Set the pudding aside while you prepare the meringue.

Adding rice into a cast iron pot to a sugar and egg mixture to make baked rice pudding.

Adding raisins into the cast iron pot to make baked rice pudding.

Make the Cinnamon Meringue Topping

Increase the oven temperature to 400ºF. In a clean medium mixing bowl, beat the egg whites and cream of tartar until foamy. Combine the 1/4 cup granulated sugar and cinnamon, then add it to the egg whites 1 tablespoon at a time, beating until stiff peaks form.
Spread the meringue over the warm pudding, sealing it to the edges of the dish. Bake for 4 to 5 minutes, until lightly golden. Let it rest for 5 minutes, then serve warm.

Whisking meringue with cinnamon to top baked rice pudding.

Tips and Serving Ideas

For the best baked rice pudding, the rice should be tender before it goes into the custard. Do not add it while there is still water in the saucepan, or the finished pudding may be too loose. Whisking the sugar, cornstarch, eggs, and milk until smooth also helps the custard bake evenly.

This recipe is lovely exactly as written, but you can leave out the raisins if your family does not care for them. For a little extra flavour, add 1 teaspoon of pure vanilla extract to the custard before baking. Serve it warm while the meringue is at its prettiest, or enjoy chilled leftovers the next day. A spoonful of homemade rhubarb syrup is a lovely seasonal addition when rhubarb is in season.

Freshly baked rice pudding in a cast iron pot getting ready to be sliced and scooped into a bowl.

How to Store Baked Rice Pudding

Leftover baked rice pudding is easy to save for another cozy treat.

Refrigerate promptly: Refrigerate leftovers within 2 hours of serving. If you are serving outside in temperatures above 90ºF or 32ºC, refrigerate it within 1 hour.
Cover well: Wrap the cooled baking dish tightly or transfer the pudding to an airtight container.
Keep for up to 3 days: Store the pudding in the refrigerator for up to 3 days.
Serve again: Enjoy it chilled or warm individual servings gently in a small baking dish.
Expect a softer topping: The meringue is best on the first day and may soften after refrigeration, but the pudding will still taste delicious.

A slice of rice pudding ready to eat on a white plate in front of a sunny window.

More Easy Dessert Recipes

If this family pudding reminds you of the desserts you grew up with, there are more simple recipes to try. Make my pumpkin chocolate chip cookies for an easy fall baking day, or serve rhubarb and ginger crumble when rhubarb is in season. My cinnamon raisin bread is another cozy option for a quiet weekend morning, and apple crisp cheesecake is a wonderful dessert for sharing. You can also find more ideas in my collection of baking recipes.

For simple ways to make everyday home routines feel more intentional, take a look at my ebook, Making Space, or discover what feels most like you with the home decor style quiz. You can also visit the B Vintage Style shop for vintage-inspired pieces for your home.

If you make this recipe, I would love to know if it brings back a food memory from your own childhood. Those are always the recipes that stay with us the longest.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes. It is best served on the day it is baked, when the meringue looks its prettiest. If you make it ahead, cover and refrigerate it, then serve it chilled or gently reheat individual portions. It still tastes great after the first day, though.

Can I use a different type of milk?

Yes. I usually use 1% milk because it is what we have on hand, but another dairy milk will work. The pudding may be a little richer if you use whole milk.

Can I leave out the raisins?

Absolutely. Leave them out if you prefer a plain rice custard. The rest of the recipe stays the same. You can also add pecans or walnuts if you enjoy them, too!

Can I use another kind of rice?

Long-grain white rice is the family standard for this recipe and gives the most reliable result. Other varieties may change the texture and cooking time.

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