Warm, cozy, and wonderfully nostalgic, this classic rice pudding is the kind of dessert that instantly feels like home.
When it bakes, the custard turns silky, the raisins plump up, and every bite tastes comforting and familiar.
Your family will love how simple it is to spoon into bowls and customize with a splash of extra milk.
And you’ll love how effortless it is to make—just stir, bake, and enjoy the old-fashioned flavor you grew up with.
For the Rice Pudding
- Cooked Rice – You’ll need 1 1/2 cups of already-cooked rice. This gives the pudding its base texture and helps it bake into a soft, custardy consistency.
- Raisins – A 1/4 cup adds little bursts of sweetness throughout the pudding. They plump up as it bakes and become extra tender.
- Eggs – Two large eggs help the custard set properly, giving the pudding structure while keeping it creamy.
- Whole Milk – 1 1/2 cups of milk blends with the eggs and sugar to create the classic, silky custard. Using whole milk gives the richest result.
- Sugar – A 1/2 cup adds the perfect amount of sweetness without overpowering the warm, cozy flavor.
- Ground Nutmeg – Just 1/2 teaspoon adds gentle warmth and a hint of spice that makes the pudding feel nostalgic and comforting.
- Additional Milk (Optional) – A splash over each serving makes the pudding extra creamy and helps loosen the texture once chilled.
Classic Grandma’s Rice Pudding
Warm, classic rice pudding baked to a silky custard with cozy notes of nutmeg. An easy, old-fashioned dessert that turns simple ingredients into pure comfort.
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Servings: 6
Notes
Ingredients
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1-1/2 cups cooked rice
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1/4 cup raisins
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2 large eggs
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1-1/2 cups whole milk
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1/2 cup sugar
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1/2 teaspoon ground nutmeg
- Additional milk, optional
Instructions
- Lightly grease a 1-quart casserole dish, then spread the cooked rice and raisins evenly inside.
- In a separate small bowl, whisk together the eggs, whole milk, sugar, and nutmeg until smooth.
- Pour this mixture over the rice.
- Bake uncovered at 375°F for 45–50 minutes, or until the center is set and a knife inserted into it comes out clean.
- Allow the pudding to cool. If you like a creamier serving, drizzle a little extra milk on top.
- Store any leftovers in the refrigerator.
- Can I use leftover rice?
Absolutely. Leftover rice works great in this recipe and actually makes the pudding even easier to throw together. Just make sure it’s cooked and cooled so the custard sets nicely. - Do I need to soak the raisins first?
No, you don’t have to soak them. They’ll plump up naturally as the pudding bakes. If you prefer them extra soft, you can give them a quick soak in warm water or milk, but it’s totally optional. - Why does the top sometimes look firmer than the inside?
This happens because the custard sets from the outside in. If you prefer a softer, more even texture, you can give it a gentle stir halfway through baking—or loosely cover it with foil for the last 15 minutes. - Should I serve rice pudding warm or cold?
Either works! Warm pudding is extra cozy and creamy, while chilled pudding thickens and becomes more custard-like. Just pick what you love. Adding a splash of milk before serving helps adjust the texture either way. - How long does it keep in the fridge?
Leftovers will stay fresh for up to 3–4 days in an airtight container. The pudding thickens as it chills, so give it a quick stir and add a little milk before serving to bring back that silky texture.
