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Real Baked Rice Pudding

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This creamy Real Baked Rice Pudding recipe is a classic your whole family will love. Made with plant milk and seasoned just right, this comfort food is delicious and mildly sweet. Enjoy it as a guilt-free dessert, a breakfast, as a side at your brunch table. Oh, gluten-free too! Plenty of good reasons to make it!

Up close cropped photo of creamy rice pudding filled with raisins with a spoon in it.

 

 

Did you know that there is a national rice pudding day? Yep, August 9th!

Now, I’m not saying that this is the only day you should make this recipe. It just means that this classic deserves a day for itself.

I guarantee that once you give this recipe a try, your family is going to regularly ask for it. Heck, go ahead and make it a habit and also make it on its claimed National Day.

Expect a lot of friends to suddenly drop in that day. Just saying!

Although the dish itself easily comes together, it does take a long time to bake. Almost seconds to make but a couple of hours or so to bake.

Creamy Rice Pudding is viewed from overhead angle and fills a bowl with a spoonful on the side.

 

Old Fashioned Rice Pudding:

  • It ‘s a creamy dish that you must try, especially if you never had rice pudding before. It is addictive, and you are missing out if you never had it homemade.
  • You are making a big batch that easily stores in the fridge for four to five days. Imagine having a taste of this old-fashioned delight more than once in a week.
  • It becomes easy to make when you plan for it. You can pick a time when you are going to be at home and can check the oven a couple of times to see if the rice is done. Please give this a try.
  • You can enjoy a bowl either warm or cold, and it is made with ingredients that you most likely already have in your pantry.
  • On top of it being vegan, it is also gluten-free!!!
  • You are going to be the favorite person among family and friends.

What ingredients go into Real Baked Rice Pudding?

Arborio rice is mixed with a dairy free milk such as almond milk and two favorite dessert spices. Ground cinnamon and ground nutmeg.  

A touch of vanilla extract and raisins adds natural sweetness and brightness to the pudding.

I have also added ¼ cup coconut sugar but you can easily use sweetened almondmilk and leave the sugar out. I’ve done that too. Both ways are great.

It is perfect comfort food with a mild sweetness and the thickest, most luxurious texture.

Here is a visual of how easy it is to make:

Seriously, measure, pour in a casserole, swish around and bake.

Four process photos of rice pudding.

Arborio Rice Qualities!

  • Arborio rice—typically used for risotto—is starchier than long grain or white rice and cooks into a creamy texture. And that is precisely the reason why I chose this rich grain.
  • It also thickens this dish. You especially notice it more once cooled or enjoyed when cold.
  • It reheats easily in the microwave with a few splashes of dairy-free milk and comes out just like it was just baked.
  • The grain itself already has a naturally sweet taste to it, and the warm spices only enhance its flavors.
  • Despite its sweet, starchy characteristics, it will still have a slight bite to it even after the long baking time. You don’t want your pudding to be all mushy.
  • This type of rice also slowly absorbs the taste of nutty plant milk and all the goodness of the spices in the oven, making it one of my favorite rice puddings. You’ll taste the difference!

 

Straight on view of a cropped blue bowl full of creamy old fashioned rice pudding with a spoonful on the side.

How to Bake Rice Pudding in a Convection Oven

  • I am seeing so many new ovens that are both a regular oven and a convection oven. I’ve even seen ovens that are only convection ovens.
  • I am seeing so many new ovens that are both a regular oven and a convection oven. I’ve even seen ovens that are only convection ovens.
  • Still use a wide and flat baking dish. Convection ovens like shallow baking.
  • In regular ovens, it usually takes 2 ½ to 3 hours. In a convection oven, it only takes 2 hours. I made it twice this way.
  • I used the same temperature of 325° but it was done much more quickly.

 
If using a standard oven:

  • The directions in this post are for a standard oven.
  • I recommend taste testing the rice after two to two and a half hours of baking time or when it has almost fully absorbed the milk.
  • Then bake longer if you still think it is too wet or you want it a bit creamier. But remember the rice will continue to absorb and cook as it sits and cools.

You will love it too. A dessert in which there is no guilt. In Fact, have it for breakfast.

Straight on view of a cropped blue bowl full of creamy rice pudding.

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Straight on view of a cropped blue bowl full of creamy old fashioned rice pudding with a spoonful on the side.
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5 from 2 votes

Old Fashioned Rice Pudding

Real Baked Rice Pudding is easy and also a comfort food with a mild sweetness and creamy texture.
Course Dessert
Cuisine Pudding
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 Servings
Calories 280kcal
Author Ginny McMeans

Ingredients

  • 1 cup arborio rice
  • 1 tablespoon vegan butter
  • 7 cups almondmilk, unsweetened, sounds crazy but it is really 7 cups, you can also use sweetened almondmilk and leave out the coconut sugar
  • 1/4 cup coconut sugar, if you use sweetened almondmilk leave out this coconut sugar
  • 1/3 teaspoon ground cinnamon
  • 1/3 teaspoon ground nutmeg
  • 1 cup raisins
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325 degrees.
  • Lightly butter a 9" x 13" glass baking dish.
  • Next pour in the almond milk, rice, raisins, all the spices and the vanilla.
  • Mix it in the dish. I use my fingers and spread the rice over the bottom as evenly as I can.
  • Dot the vegan butter over the top.
  • Put it in the preheated oven and bake for 2-1/2 to 3 hours.
  • Check it at 2 to 2-1/2 hours and see if it is the creamy moisture that you like. See if the rice is done. You may bake it longer if you think it is still too wet.
  • At the end of baking there will be a baked 'crust' on the top of the casserole. You just remix it all in the casserole and serve warm or cold.

Notes

You can pour more milk over the top too. People eat it both ways.
This will not freeze well - if is for eating within about 4 to 5 days. Yum!

Nutrition

Nutrition Facts
Old Fashioned Rice Pudding
Amount Per Serving (1 Serving)
Calories 280 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 401mg17%
Potassium 224mg6%
Carbohydrates 55g18%
Fiber 3g12%
Sugar 8g9%
Protein 4g8%
Vitamin A 90IU2%
Vitamin C 1.3mg2%
Calcium 357mg36%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

Take a peek of a picture when I first posted this winning recipe – 5 years ago.

 

Real Baked Old Fashioned Rice Pudding with two differnt colored bowls full of raisin touched old fashioned rice pudding.

Reader Interactions

Comments

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  6. Kristen

    Thank you Ginny, I see it now and can’t believe I missed it printed right there, how silly of me 🙂 But thanks for such a great recipe!!

  8. Kristen

    Can you use unsweetened almondmilk and if so, is it the better choice for controlling sugar content? Or does it work best with regular ole refrigerated almondmilk?

    Thanks!

  9. Bailey

    What an absolute treat. The directions and explanations were perfect. The recipe turned out to be really easy and delicious!

  12. Ginny McMeans

    No, you don’t cover it Kim. Yes, it wouldn’t cook down as it should if it was covered. Saigon cinnamon is stronger so use accordingly. If you like a stronger cinnamon taste then use the same measurement. You can grate a little bit of the fresh nutmeg covering in exchange for ground nutmeg. I love vanilla in it so that little bit of flavor will be missing. Hope you get to make it during these storms that we’re having.

  13. Kim Quinn

    You don’t mention covering it when it goes in the oven. Will covering it, as I don’t prefer a ‘crust’ on top inhibit the absorption of the liquid? Or can I uncover it for the last 45 minutes or so? Also, I have Saigon cinnamon and whole fresh nutmeg to grate but no vanilla. Any ideas as I am unable to run out to the store and we had an ice storm last night. This recipe sounds great and I have plenty of arborio rice. Thanks!

  15. Warren

    This may be a silly question but I am not someone that cooks much. The 1 cup of rice is it dry rice or cooked rice?

  16. Ginny McMeans

    Awesome! Thank you so much for the brown rice information Corine. Others (and myself) will benefit from that. I am so glad you found Vegan in the Freezer. You are The Best!

  17. Corinne

    First, thank you for this wonderful recipe. It’s awesome. As a vegan, there are a few comfort foods that I miss greatly, one being creamy rice pudding. I’ve tried about 10 other recipes and was about to give up when I fell upon your site. It was absolutely perfect. Incidentally, it DOES work just fine with brown rice. I used brown basmati b/c that’s all I had. Of course, as with all brown rice, expect a slightly more chewy texture. It DID need the full 3 hours and perhaps a tad bit more water. I did not add additional liquid but I DO wash my rice and that generally leaves about an additional 1/4 cup of water. Also for those who dislike raisins in their rice pudding, I made it with 1/3 cup sugar instead of 1/4 and it was perfect. I can’t wait to try your other recipes.

  18. Ginny McMeans

    Hi MtnHarmony! Yes, you can use long grain white rice. I am not sure how brown rice will turn out. I think it would work but am not sure. The white will for sure.

  23. Eydie

    I made this with lactose free fat free milk and 1 can of coconut milk to make a total of 7 cups. It did take less than 2 hours to be done,so keep an eye on it. Came out perfect and delicious. Love this recipe.

  27. Dazeera Mourad

    I always make my rice pudding with orange blossem and rose water added with a little vanilla
    It is soooo delicous with that. You can get it at the middle eastern groceries. Dazeera

  28. Ginny McMeans

    Yes, use a little more essence though. 1 teaspoon of Vanilla extract = 1½ teaspoons of Vanilla Essence. The difference is that Vanilla extract is made from the real vanilla pods that are naturally occurring and Vanilla essence is commercially manufactured with chemicals.

  29. Kim

    Can u use vanilla Essenes instead if extract and what the difference??? Pls between the essence and extract?

  33. Julia

    I just made this and it was delicious. I used 7 cups of milk and it was perfect like you said! Thanks for the great recipie

  34. bob

    Do you think soy, flax, or rice milk would work best as an almond milk alternative. Nut allergy. 🙁 Thanks!

  36. Ginny McMeans

    I have heard the weather is pretty rough out there and I am glad you are staying in. Yes, you can use Jasmine rice. It will be a little different in texture but will taste delicious.

  37. Jessica

    Would Jasmine Rice work for this? That’s all I’ve got other than brown rice at the moment and with a lot of snow around, I’m not running out, lol.

  41. Tracey

    I just made this, and it was absolutely delicious! Remind me of when my mom made rice pudding when I was a kid . Thanks for sharing the recipe!

  43. Ginny McMeans

    Hi Nicki, Yes, those are the real measurements. I know it sounds crazy but it bakes away and makes the rice so creamy. I’d better put that in the recipe, it seems excessive but it is not. You might not use as much real milk, maybe 6 cups, but you need the 7 cups for almond milk. Thanks so much about the soups. That makes me feel great. I had the pearl couscous yesterday too.

  44. Nicki

    Hi,
    I just want to confirm-one cup of rice to seven cups of milk?
    By the way, your soups are amazing! I’m completely addicted to the red lentil and pearl cous cous soups. My girls take some for lunch every day. Thanks!

  45. Ginny McMeans

    Sorry, I don’t have any nutrition information on my recipes. I have tried a couple of programs and they never match so it is better if I don’t include info that might be wrong.

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