Mom’s Rice Pudding

Today’s recipe is for Mom’s Rice Pudding. Even though the name might make it sound like it came from my mom, this is actually my husband’s mom’s recipe. It is one of those comforting dishes he has always loved, and he would probably be perfectly happy if I made it a little more often.

One of the best things about this recipe is that it is a great way to use leftover rice. You only need 1 cup of cooked rice, so it is perfect when you have a small amount left from dinner. You can certainly cook rice specifically for the recipe, but I almost always use leftovers.

The rest of the pudding uses a simple custard mixture of eggs, milk, and sugar. A little nutmeg adds warm flavor, and you can also stir in raisins if you like them. I don’t always have raisins on hand, so I usually leave them out, and the pudding is still delicious.

The main thing to watch for when baking the pudding is the center. You want the custard to be fully set rather than loose or jiggly. Once it reaches that point, the pudding will have a soft, creamy texture with tender bites of rice throughout.

Mom’s Rice Pudding is versatile enough to serve in several different ways. It makes a cozy addition to breakfast or brunch, but it also works wonderfully as a simple old-fashioned dessert.

I usually bake mine in a 1 1/2-quart round baking dish, but an 8 x 8-inch baking dish works just as well. Either way, you end up with a comforting homemade rice pudding that is simple, nostalgic, and perfect for using up leftover rice.

Ingredients for Mom’s Old Fashioned Rice Pudding

• EGGS – Eggs create the custard base for the rice pudding. As they bake, they help the pudding set while giving it a rich, creamy texture.
• MILK – Milk provides most of the custard liquid and gives the pudding its smooth, creamy consistency.
• SUGAR – Sugar sweetens the pudding and balances the warm nutmeg flavor.
• NUTMEG – Nutmeg adds a warm, slightly sweet spice that gives the rice pudding its classic old-fashioned flavor. A little goes a long way.
• COOKED RICE – Cooked rice gives the pudding its hearty texture and makes this recipe a great way to use leftovers. White rice works especially well, but other mild varieties work too.
• RAISINS, OPTIONAL – Raisins add chewy texture and little bursts of sweetness throughout the pudding. They are completely optional, so you can leave them out if you prefer a smoother, simpler rice pudding.

INSTRUCTIONS FOR MOM’S RICE PUDDING

Preheat the oven to 350°F.

In a large bowl, whisk together the eggs, milk, sugar, and nutmeg until well combined.

Stir in the cooked rice and raisins, if using.

Carefully pour the mixture into a 1 1/2-quart baking dish. An 8 x 8-inch baking dish will also work.

Bake for 45–60 minutes, or until the custard sets in the center and no longer jiggles when you gently move the dish.

Remove from the oven and let cool slightly before serving. Makes 6 servings.

Frequently Asked Questions

What type of rice works best?
White rice is the most traditional choice, but jasmine or long-grain rice also work well. Avoid strongly flavored rice varieties.

Can I use brown rice?
Yes, but the texture will be a little chewier and less creamy than with white rice.

Do I have to add raisins?
No. Raisins are completely optional, so leave them out if you prefer a simpler pudding.

Can I use a different baking dish?
Yes. A 1 1/2-quart baking dish works well, but an 8 x 8-inch baking dish is also a good option.

How do I know when the rice pudding is done?
The center should be set and no longer look loose or jiggly when you gently move the dish.

Why is my rice pudding watery?
It may need more baking time. Continue baking until the custard is fully set in the center.

Can I make this ahead of time?
Yes. Bake it ahead, let it cool, then cover and refrigerate. You can serve it chilled or gently reheat individual portions.

Can I serve rice pudding warm or cold?
Either works. It is delicious warm from the oven, at room temperature, or chilled.

How should I store leftovers?
Cover and place in the fridge to cool the pudding. Reheat portions in the microwave if you prefer it warm.

Tips and Tricks

• Use cooled cooked rice. Leftover rice works especially well because it is already firm and absorbs the custard nicely.
• Whisk the custard thoroughly. Make sure the eggs, milk, sugar, and nutmeg are well combined before adding the rice so the pudding bakes evenly.
• Don’t overbake it. Bake just until the center is set. Overbaking can make the custard dry or rubbery.
• Give the raisins time to soften. If using raisins, stir them in evenly so they absorb some of the custard as the pudding bakes.
• Let it rest before serving. Allow the pudding to cool for a few minutes after baking. This helps the custard finish setting and makes it easier to scoop.

For more recipes like this, try:

• Creamy Chicken Rice Soup
• Instant Pot Chicken and Wild Rice
• Creamy Turkey and Wild Rice Soup
• Easy Hamburger and Rice Casserole