This is Mama Reed’s famous baked rice pudding recipe. It creates a rich comforting dessert that anyone who likes rice pudding will love!
Of course, Mama Reed was an amazing cook. Like the other matriarchs in my family, she was adept at making do with what ingredients were on hand and affordable, which made rice a regular ingredient for her cooking (even now, we all love a bowl of hot rice served with butter and sugar for breakfast). Most rice puddings are cooked in a pot on top of the stove, but our family has always baked rice pudding.
What is Rice Pudding?
Rice pudding is rice cooked in sweetened milk. As the rice cooks with the ingredients the starch in it creates a rich and creamy dish. You can start with uncooked rice or cooked rice. See information below for using both.
Why Bake Rice Pudding?
Baking this dish only requires stirring once or twice (depending on if you are using cooked or uncooked rice) versus frequent stirring if made on the stovetop. But what I love most of all about rice pudding when it is baked, is it develops a wonderful custard and transforms into a rich and comforting dessert. This pudding would be served at dinner for dessert and any leftovers could be re-served for breakfast. True comfort food. I’m sure Mama Reed would be proud to know we’re still loving it today.
Ingredients you’ll need:
- White Rice
- Eggs
- Milk
- Sugar
- Salt
- Raisins
- Cinnamon
- Vanilla
Actual recipe is at the bottom of this page.
How to Make Baked Rice Pudding
First off… cook up your rice. It will be added later in the recipe.
Stir it up til it looks like this.
Bake at 300 degrees for 90 minutes.
After the first thirty minutes of baking, stir from the bottom.
Scoop and serve in fancy schmancy crystal glass wear or even better…regular cups or bowls will do!
Do I Have to Cook The Rice?
Ingredients
- 4 eggs beaten
- 3 cups milk
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 2 cups cooked rice
- 1/2 teaspoon cinnamon
- 1/2 cup raisins
Instructions
- Cook up your rice. Beat eggs. Stir in sugar. Add other ingredients. Stir.
- Spray oven proof casserole dish with Pam. Pour mixture into dish.
- Set dish in pan of hot water and bake at 300 degrees for 90 minutes.
- After 30 minutes of cooking insert spoon at edge of pudding and stir from the bottom to distribute rice and raisins.
This turned out so good. Best recipe I’ve tried.
Thank you so much Jeffie for your comment and it truly means so much to myself and our staff that you feel it’s the best you tried. Appreciate your rating as well 🙂
That just makes my day! Thank you so much Jeffie, am so glad you enjoyed it 🙂
Can you add coconut to it? How much and should it be toasted first? Should I add coconut flavoring?
You sure can add coconut to it. For how much and whether it should be toasted, that’s really up to how you like it. Hope you enjoy 🙂
In the recipe, do you measure 2 cups of raw rice, cook that, and then add the results? Which is a lot more than 2 cups once it is cooked. Just confused by that because the video looked like a lot more than 2 cups of cooked rice. Thanks for explaining this.
Thank you for sharing !
This recipe really takes me back to childhood.
It has been many years since I have had old fashioned rice pudding.
Now I can make it for mom 🙂