Creamy Baked Rice Pudding with Cinnamon – The Old-Fashioned Dessert That Feels Like a Warm Hug

Some desserts don’t try to impress — they just comfort you. Creamy Baked Rice Pudding with Cinnamon is one of those timeless recipes that tastes like quiet evenings, warm kitchens, and the kind of sweetness that never feels too much.

This is the dessert Grandma made when she had leftover rice, a carton of milk, and a little patience. The oven does the work slowly, turning simple ingredients into something soft, rich, and gently spiced. The top gets lightly golden, the inside stays creamy, and the cinnamon makes the whole house smell like something good is happening.

It’s not fancy. It’s not trendy. It’s just the kind of dessert you keep coming back to.

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Creamy Baked Rice Pudding with Cinnamon

Ingredients

• 2 cups cooked white rice (cold leftover rice works great)

• 4 cups whole milk (or 3 cups milk + 1 cup half-and-half for extra richness)

• 3 large eggs

• ¾ cup sugar

• 2 tsp vanilla extract

• 1 tsp ground cinnamon (plus extra for topping)

• ¼ tsp nutmeg (optional)

• Pinch of salt

• 2 tbsp butter, melted

• ½ cup raisins (optional but classic)

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Instructions

1) Preheat

Preheat oven to 325°F (163°C). Grease a 9×13-inch baking dish (or a deep 2-quart dish).

2) Mix the Custard

1. In a large bowl, whisk eggs and sugar until smooth.

2. Add milk, vanilla, cinnamon, nutmeg (if using), salt, and melted butter. Whisk again.

3) Add Rice

Stir in cooked rice and raisins (if using).

4) Bake

1. Pour mixture into the baking dish.

2. Bake for 60–75 minutes, stirring gently every 20 minutes for the first hour (this keeps it creamy and evenly baked).

3. It’s done when the center is set but still slightly soft — it will thicken more as it cools.

5) Cool & Serve

Let sit 10–15 minutes. Sprinkle with cinnamon and serve warm (or chilled if you like it cold).

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Why This Recipe Works

• Baking makes it extra creamy without scorching the milk

• Egg custard thickens naturally for that classic pudding texture

• Cinnamon brings warm flavor without overpowering

• Leftover rice becomes something special

It’s proof that comfort desserts are built from simple things.

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Tips for the Best Baked Rice Pudding

• Use whole milk for the creamiest texture

• Stir during baking to prevent a thick layer forming too early

• Add raisins halfway through if you prefer them plumper

• Don’t overbake — a slight jiggle means it will finish setting

• For extra cozy flavor: add a cinnamon stick while heating the milk (optional)

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Serving Suggestions

• Sprinkle extra cinnamon or nutmeg on top

• Add whipped cream or a pat of butter (old-school and delicious)

• Drizzle caramel for a richer twist

• Serve with fresh berries for contrast

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FAQ – Creamy Baked Rice Pudding with Cinnamon

Can I use leftover rice?

Yes — leftover cold rice is ideal and gives the best texture.

Is rice pudding better warm or cold?

Both! Warm is comforting and creamy; chilled is thicker and more “sliceable.”

How do I store rice pudding?

Store covered in the fridge for up to 4 days.

Can I freeze rice pudding?

You can, but the texture may change slightly. If freezing, thaw in the fridge and reheat gently.