This baked rice pudding is the kind of Depression-era dessert our mothers and grandmothers leaned on when the pantry was thin but the family still needed something sweet. Built from simple staples—rice, milk, sugar, and a good shake of cinnamon—it slow-bakes until the edges bubble and the top turns golden and crinkly. It tastes like a hug at the end of a long day, the sort of dish you set on the kitchen counter and let everyone scoop from while it’s still warm. Nothing fancy, nothing fussy—just honest Midwestern comfort in one dish.

Serve warm with an extra sprinkle of cinnamon. A splash of cream or cold milk over each serving makes it even cozier. Raisins, sliced bananas, or a hot cup of coffee or tea fit right in with its farmhouse roots. Leftovers are delicious chilled for breakfast, loosened with a little extra milk.

Old-Fashioned Baked Rice Pudding 🍚✨

Ingredients

Directions

1. Preheat oven: 325°F (165°C). Lightly butter an 8×8-inch or 1 ½–2 quart baking dish. Place on a baking sheet to catch bubbling.
2. Layer rice: Spread cooked rice evenly in the dish, breaking up clumps with a fork.
3. Mix custard: In a bowl, whisk milk, sugar, eggs, melted butter, vanilla, cinnamon, and salt until smooth.
4. Combine: Pour mixture over rice, stirring gently so rice is suspended in liquid.
5. Top: Sprinkle lightly with extra cinnamon.
6. Bake: 45–55 minutes, until edges are set, center is slightly wobbly, and top is golden.
7. Cool: Rest 15–20 minutes before serving. Pudding will firm up but stay creamy inside.
8. Serve: Scoop warm from the dish. Add milk or cream and a pinch of cinnamon if desired. Refrigerate leftovers and enjoy within a few days.