An easy rice pudding recipe is the kind of comfort dessert that earns a permanent spot in your repertoire because it does so much with so little. Rice, eggs, milk, sugar, raisins, salt, and a hint of vanilla or cinnamon, that’s the whole list. One hour of mostly hands-off oven time and you’ve got a creamy old-fashioned baked pudding that tastes even better cold from the fridge the next day. 192 calories per serving, naturally gluten-free, vegetarian.
Easy Rice Pudding Recipe Quick Stats
Why This Easy Rice Pudding Recipe Works
Pantry-staple ingredients only: Rice, eggs, milk, sugar, raisins, salt, vanilla or cinnamon. Most kitchens have all eight already. No specialty thickeners, no obscure dairy, no shopping list, just whatever’s already on the shelf.
The oven does the work: Stovetop rice pudding requires constant stirring to prevent the bottom from scorching. The baked-casserole method asks for one stir halfway through and otherwise leaves you alone. Forty-five minutes of mostly hands-off oven time turns the rice and custard base into something silky.
Forgiving texture window: Pull the pudding out at 45 minutes and it looks loose, almost soupy. Fifteen minutes of resting time on the counter and it firms up to the perfect creamy texture, no precise judgment call required. Most stovetop pudding recipes are unforgiving on timing; this one isn’t.
Better cold the next day: Rice pudding is one of those rare desserts that arguably improves overnight in the fridge. The texture deepens, the flavors meld, and the raisins plump further as they sit in the custard. Make a batch on Sunday afternoon and you’ve got dessert covered through Wednesday.
Stovetop Rice Pudding vs. This Baked Version
| Factor | Stovetop Method | This Baked Version | Notes |
|---|---|---|---|
| Active stirring time | 35 to 45 min constant | 1 stir at the halfway mark | Nearly hands-off |
| Risk of scorching | High (especially with milk) | Very low | Oven heat is gentler |
| Texture window | Narrow (30 second overshoot = grainy) | Forgiving (5 to 10 min flex) | Beginner-friendly |
| Total time | 45 min | 60 min (15 prep + 45 bake) | Slightly longer but mostly passive |
| Cleanup | 1 saucepan with milk crust | 1 casserole dish, easier to wash | Better cleanup |
| Yields creamy result | Yes (if you nail timing) | Yes (with built-in margin) | Comparable when both done right |
The full Easy Rice Pudding Recipe card is below with exact ingredients, equipment, step photos, and the method.
Easy Rice Pudding Recipe | Creamy Baked, 8 Ingredients
Ingredients
Equipment
Method
- Combine the rice and water in a medium saucepan and bring to a rolling boil over high heat. Reduce heat to low, cover tightly with a lid, and simmer for exactly 14 minutes until all the water is absorbed and the rice is tender. Skip this step if you’re using leftover cooked rice.
- While the rice is cooking, preheat your oven to 325°F (165°C). In an ungreased 1½ quart casserole dish, beat the eggs with a fork or whisk until well combined and slightly frothy.
- Stir the sugar, raisins, milk, salt, and chosen spice (vanilla or cinnamon) into the egg mixture until evenly distributed. Then add the cooked rice and stir until the rice is completely incorporated and floating in the custard base.
- Slide the uncovered casserole into the preheated oven and bake for 45 minutes, stirring once or twice during baking to prevent the top from getting too firm. The pudding will look loose when you pull it out, that’s normal and it firms up as it rests.
- Remove the dish from the oven and give it one more gentle stir. Let it sit undisturbed for 15 minutes to thicken to its final creamy texture. Serve warm, or chill in the fridge for at least 2 hours for a cold-pudding version that’s arguably even better.
Nutrition
Notes
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Chef Tips for Perfect Rice Pudding
Cook the rice fully before mixing it in: Undercooked rice grains stay slightly hard inside the finished pudding, which feels gritty against the silky custard. The 14-minute simmer is non-negotiable. If you’re using leftover cooked rice, that’s fine, just make sure it’s actually tender, not refrigerator-firm.
Beat the eggs really well: Streaks of egg white in the finished pudding look unappetizing. A quick fork-beat in the casserole dish until the yolks and whites are fully combined and slightly frothy ensures a uniform custard texture. Sixty seconds of effort.
Whole milk is meaningfully better: 2% milk works in a pinch but the pudding will be noticeably less creamy. Whole milk’s fat content is what carries the texture; lower-fat milk gives you a thinner result. If you want to upgrade, swap half the whole milk for half-and-half.
Stir once at the 25-minute mark: This breaks up any skin that’s forming on top and distributes the rice grains so they don’t all settle to the bottom. One stir, then leave it alone for the remaining 20 minutes.
Trust the rest period: The pudding will look loose, almost soupy when you pull it out of the oven. Don’t panic, and don’t extend the bake time. Fifteen minutes on the counter and it firms to the right creamy consistency. Cutting the rest short is the most common cause of “runny pudding” complaints.
Choose your spice intentionally: Vanilla gives a classic American dessert profile. Cinnamon pushes it toward warming, more rice-pudding-of-the-northeast. A small grating of fresh nutmeg adds depth without dominating. Pick one, or use ¼ teaspoon each of vanilla and cinnamon for the best of both.
Storage and Serving Suggestions
Refrigerator Storage: Store in an airtight container in the fridge for up to 5 days. The pudding thickens further when cold (almost to a custard-set texture) and the flavor deepens noticeably on day 2. Cold rice pudding is its own form of dessert, arguably better than warm.
Freezer Storage: Not ideal. The custard separates on thawing and the texture turns watery. If you must freeze it, do so in individual portions, thaw overnight in the fridge, then briefly warm in a saucepan with a splash of milk to recover some texture. Better to just make a fresh batch.
Meal Prep Strategy: Bake on Sunday afternoon, portion into 4 individual ramekins or jars, and you’ve got dessert covered Monday through Thursday. Top each portion fresh with raisins, a sprinkle of cinnamon, or a small spoonful of jam as you go.
Complete the Meal: Serve warm with a drizzle of our authentic Murray’s vanilla sauce for a brunch-worthy upgrade. Pair alongside our easy apple cake recipe for a two-dessert Sunday spread. If you’re a fan of the heritage Canadian comfort-dessert genre, try our Murray’s steamed fruit pudding next, or the closely related Murray’s rice custard pudding for a richer take on the same idea. For diabetic-friendly readers looking for a low-sugar dessert alternative, our diabetic strawberry shortcake delivers similar comfort with just 9g net carbs.
Easy Rice Pudding Recipe FAQs
Can I use leftover cooked rice for rice pudding?
Yes, and it saves about 15 minutes. Use 1 cup of cooked rice (any kind, though long-grain or medium-grain white rice works best) and skip step 1 entirely. Add the cooked rice directly to the egg-milk mixture, then proceed to step 3. The pudding texture is identical to the from-scratch version.
Why is my rice pudding too runny?
Almost always one of two reasons: you didn’t let it rest the full 15 minutes after baking, or you used 2% or skim milk instead of whole milk. The rest period is when the custard thickens to its final texture; cutting it short gives you soupy pudding. If you have to use lower-fat milk, add an extra egg yolk to compensate for the missing fat.
Is rice pudding gluten-free?
Yes, this recipe is naturally gluten-free. Rice, eggs, milk, sugar, raisins, salt, and vanilla or cinnamon contain no wheat, barley, or rye. Just verify that the vanilla extract you use is certified gluten-free (most are, but some cheaper extracts use grain alcohol that may contain trace amounts of gluten).
Can I make rice pudding lower in sugar for readers with diabetes?
To significantly reduce the sugar load, drop the granulated sugar from ¼ cup to 2 tablespoons and add a few drops of monk fruit syrup or stevia to taste. The raisins still contribute natural sweetness. For a more substantial reduction, also swap the raisins for fresh berries added after baking. With both swaps, the sugar drops from 18g to about 6g per serving, though the total carbs from the rice remain.
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Closing Words About This Easy Rice Pudding Recipe
Rice pudding is the kind of recipe that feels like a small act of resistance against the busy week. Eight pantry ingredients, one hour of mostly hands-off oven time, and you’ve got a creamy old-fashioned dessert that lasts five days in the fridge and somehow gets better each day. Make it on a Sunday afternoon, eat it standing in front of the open fridge after midnight, and remember why simple desserts have stayed popular for two hundred years.
Medical Disclaimer: The nutritional information provided in this article is for informational purposes only. While we strive for accuracy, individual responses to foods vary. Always consult with your healthcare provider or registered dietitian about dietary changes.
