A Cozy Bowl of Memories
My grandpa loved this rice pudding. He called it his “hug in a bowl.” I still smile thinking of him. He would always ask for seconds.
Making it fills my kitchen with a sweet, cinnamony smell. Doesn’t that smell amazing? It reminds me that food is more than just eating. It is about the memories we make.
Let’s Get Mixing
First, get your eggs and sugar. Beat them together until they are friends. Then slowly add the milk and cream. Go slow so it doesn’t splash.
Now for the good stuff. Stir in the vanilla and cinnamon. It already smells so good. Finally, fold in your cooked rice and those plump raisins. They are like little sweet surprises.
The Secret Bath
Here is the most important step. You must give your pudding dish a water bath. Place it inside a bigger pan. Then pour hot water around it.
This gentle heat is the secret. It keeps the pudding soft and custardy. *Fun fact*: This method is called “bain-marie.” It is just a fancy name for a warm water bath. It makes the pudding so smooth.
Why This Pudding Matters
This recipe matters because it teaches us patience. Good things take time to bake. You cannot rush a hug in a bowl.
It also shows us how to be gentle. The water bath is a gentle way to cook. It reminds me to be kind with others, and with myself. Do you have a food that makes you feel patient?
A Little Story For You
I once forgot the water bath. I was in a hurry. The pudding came out tough and rubbery. I still laugh at that.
It was not a hug in a bowl. It was more like a firm handshake. It taught me to always follow the steps. Mistakes in the kitchen are just lessons. What is your funniest kitchen mistake?
Your Turn to Share
This pudding is best shared. I love serving it warm to my family. We talk and laugh with every spoonful.
Who would you share this cozy dessert with? Tell me if you like your raisins baked in, or sprinkled on top later. I always put mine right in the mix.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 4 large | |
| Granulated sugar | 3/4 cup | |
| Milk | 3 cups | |
| Heavy whipping cream | 1 cup | |
| Vanilla extract | 2 teaspoons | |
| Ground cinnamon | 1 1/2 teaspoons | |
| Cooked rice | 3 cups | cooled |
| Raisins | 1 cup |
A Cozy Bowl of Comfort
My kitchen always smells best when this pudding is baking. It reminds me of my own grandmother’s house. She made this every Sunday without fail. I still laugh at how we kids would fight for the corner pieces.
This recipe is like a warm hug from the inside. It’s creamy, sweet, and just a little bit spiced. The cinnamon makes the whole house smell amazing. It’s the perfect treat for a chilly afternoon.
- Step 1: First, get your oven ready. Heat it to 350 degrees. This gives it time to get nice and hot. I always forget to do this first. Then I end up waiting around.
- Step 2: Now, grab a big bowl. Crack your eggs into it and add the sugar. Beat them until they look pale and smooth. Slowly pour in the milk and cream. Stir it all together gently.
- Step 3: Time for the good stuff! Add the vanilla and cinnamon. Doesn’t that smell amazing? Then stir in your cooked rice and raisins. Mix it until everything is friendly. (A hard-learned tip: Make sure your rice is cooled. Warm rice can start to cook the eggs!).
- Step 4: Pour your mixture into a greased dish. You can use one big one or little ramekins. I like the little ones for parties. They make everyone feel special.
- Step 5: This next part is a secret. Place your dish inside a bigger pan. Fill the big pan with hot water. This water bath makes the pudding so silky. It’s like a spa day for dessert!
- Step 6: Bake it until the top is set. It should jiggle just a little in the middle. A bigger dish takes less time. A smaller, deeper one takes more. Do you prefer your pudding warm or cold? Share below!
Cook Time: 40–70 minutes
Total Time: About 1 hour
Yield: 6–8 servings
Category: Dessert, Pudding
Let’s Shake It Up!
The classic recipe is a dream. But sometimes, it’s fun to play with your food. Here are a few twists my grandkids love. They are all so simple to try.
- Cranberry Orange Twist: Swap raisins for dried cranberries. Add a little orange zest to the mix. It’s so bright and cheerful.
- Chocolate Chip Delight: Forget the raisins. Stir in a handful of chocolate chips instead. This one disappears the fastest in my house.
- Apple Pie Pudding: Add a cup of finely chopped apple. Use a pinch of nutmeg with the cinnamon. It tastes just like fall.
Which one would you try first? Comment below!
Serving Your Masterpiece
A warm bowl of this pudding is wonderful all on its own. But you can make it even more special. A little extra touch makes it feel like a celebration.
I love a drizzle of cold heavy cream on top. The contrast is lovely. A sprinkle of cinnamon or a dollop of whipped cream is also perfect. For a fancy touch, add a few fresh berries on the side.
This pairs beautifully with a cup of hot tea. A glass of cold milk is a classic choice too. For the grown-ups, a small glass of sweet sherry is a nice match. Which would you choose tonight?
Keeping Your Rice Pudding Cozy
This pudding is wonderful the next day. Let it cool completely first. Then cover it tightly and put it in the fridge. It will stay good for about three days.
You can also freeze it for a later treat. I put single servings in little containers. This makes a quick and happy dessert on a busy day.
To reheat, warm it slowly in the oven. Add a splash of milk to keep it creamy. I once reheated it too fast on the stove. It became a bit lumpy, so patience is key.
Batch cooking saves you time and energy. It means a homemade dessert is always close by. This matters on days when you need a little comfort.
Have you ever tried storing it this way? Share below!
Simple Fixes for a Perfect Pudding
Is your pudding too watery? The rice might have been too warm. Always use cooled, cooked rice for the best texture.
Does the top look too dark? Your oven might run a bit hot. Just place a piece of foil loosely over the top. I remember when my first pudding got a little too tan.
Is the middle still too jiggly? It needs more baking time. Ovens can be different, so trust your eyes. The center should be set and not sloshy.
Knowing these fixes builds your cooking confidence. You learn that small changes make a big difference. This matters because good food should make you happy.
Which of these problems have you run into before?
Your Rice Pudding Questions Answered
Q: Is this recipe gluten-free? A: Yes, it is! Rice and the other ingredients are naturally gluten-free.
Q: Can I make it ahead? A: Absolutely. Make it the day before you need it. It reheats beautifully.
Q: What can I use instead of raisins? A: Dried cranberries are a lovely swap. Or you can leave them out completely.
Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. Use a smaller baking dish.
Q: Any extra tips? A: A pinch of nutmeg adds a cozy flavor. Fun fact: Nutmeg comes from a tropical tree seed!
Which tip will you try first?
Until Next Time, From My Kitchen to Yours
I hope this recipe becomes a favorite in your home. It holds so many sweet memories for me. I love sharing these old-fashioned treats with you.
It would make my day to see your creation. Please share a picture of your beautiful pudding.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Old Fashioned Custard Style Baked Rice Pudding
Description
A classic, comforting dessert featuring a creamy custard base with tender rice and sweet raisins, all baked to perfection.
Ingredients
Instructions
- Preheat oven to 350 degrees F.
- Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well.
- Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine.
- Pour mixture into a greased, oven-safe casserole dish at least 9×9, or into individual ramekins.
- Place the filled casserole dish inside a larger, oven-proof dish. Add about 1-2 inches of hot water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish).
- If using a 9×13 or similar size pan, bake for 40-50 minutes or until the top has set (It’s okay if it jiggles just slightly). If using 9×9, you may need to add 15-20 minutes until the top has set. Serve warm.
Notes
- For a richer flavor, you can substitute half-and-half for the milk and cream. Ensure the rice is completely cooled before adding to the custard mixture to prevent the eggs from scrambling.