There’s something incredibly comforting about a warm bowl of *mom’s old fashioned baked rice pudding*. It’s one of those classic desserts that wraps you in nostalgia like a cozy blanket. I can still remember the smell wafting through our kitchen as it baked, filling the air with sweet vanilla and cinnamon. This simple dish is all about the ingredients you likely already have in your pantry, making it an easy go-to for any occasion. What I love most is how forgiving it can be—whether you prefer it warm and creamy or chilled and firm, it always delivers a delightful experience. Trust me, once you take that first spoonful, you’ll be transported back to those cherished family gatherings. So, let’s dive into this delightful recipe and bring a little bit of that warmth into our homes!
Ingredients List
- 1 cup cooked rice (preferably leftover for better texture)
- 2 cups milk (whole milk gives the creamiest results)
- 1/2 cup sugar (adjust to taste if you like it sweeter)
- 1/4 cup raisins (feel free to swap in your favorite dried fruit)
- 1/4 teaspoon salt (just a pinch to balance the sweetness)
- 1 teaspoon vanilla extract (the real stuff makes a difference!)
- 2 large eggs, beaten (this helps bind everything together)
- 1/2 teaspoon ground cinnamon (for that warm, cozy flavor)
How to Prepare Moms Old Fashioned Baked Rice Pudding
Preheat and Mix Ingredients
First things first—let’s get that oven preheating to 350°F (175°C). Preheating is key because it helps your pudding cook evenly, so don’t skip this step! While that’s warming up, grab a large mixing bowl and combine your cooked rice, milk, sugar, raisins, and salt. Give it a good stir until everything’s well mixed. Then, add in the vanilla extract and the beaten eggs. This is where the magic happens! The eggs will bind everything together, creating that lovely creamy texture we all crave. Just mix until it’s all combined, but don’t overdo it—this isn’t a workout!
Pour and Bake
Now it’s time to transfer your delicious mixture into a greased baking dish. I like to use a 9-inch square dish, but anything similar will work just fine. Once it’s in the dish, sprinkle the ground cinnamon on top. It adds that beautiful aroma that’ll make your family rush to the kitchen! Pop it in the oven and bake for about 45 minutes. Make sure to stir the pudding halfway through to ensure even cooking and to prevent any sticking. You’ll know it’s ready when it’s set and slightly golden on top. Let it cool for a bit before serving, and trust me, the wait will be worth it!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- It’s a comforting dessert that warms your heart and soul.
- Uses simple ingredients you probably already have at home.
- Versatile serving options—enjoy it warm, cold, or topped with whipped cream!
Tips for Success
Getting *mom’s old fashioned baked rice pudding* just right is all about those little tweaks that can make a big difference. Here are my favorite tips to ensure your pudding turns out perfectly every time:
- Adjust the Sugar: If you like it sweeter, don’t hesitate to add a bit more sugar. Taste the mixture before baking to find your perfect balance!
- Experiment with Milk: While whole milk gives the creamiest texture, you can use almond or oat milk for a dairy-free version. Just keep in mind it may change the flavor a bit.
- Texture Tweaks: For a creamier pudding, you can add a splash of heavy cream or half-and-half to the milk. If you prefer a firmer texture, reduce the amount of milk slightly.
- Mix It Up: Feel free to swap in different dried fruits or even add a handful of chopped nuts for a delightful crunch. I love using dried cranberries or apricots!
- Serving Suggestions: Top it with a dollop of whipped cream or a sprinkle of nutmeg for an extra special touch. Fresh berries also add a nice tartness that complements the sweetness.
With these tips in your back pocket, you’ll be on your way to making a rice pudding that’s not only delicious but also tailored to your taste. Happy baking!
Nutritional Information
Here’s a quick look at the estimated nutritional breakdown for each serving of *mom’s old fashioned baked rice pudding*. Keep in mind that these values can vary slightly based on the specific ingredients you use, but this should give you a good idea:
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
This delicious dessert is a lovely balance of carbohydrates and protein, making it a satisfying treat. Enjoy every spoonful knowing you’re indulging in a classic that’s not only comforting but also relatively wholesome!
FAQ Section
Can I use uncooked rice for mom’s old fashioned baked rice pudding?
No, it’s best to use cooked rice for this recipe. Uncooked rice won’t absorb the milk properly and will be hard and crunchy instead of soft and creamy.
What type of milk is best for this recipe?
While whole milk gives the richest flavor and texture, you can definitely use 2% or even dairy alternatives like almond or oat milk. Just remember, it might slightly change the taste!
Can I make this pudding ahead of time?
Absolutely! You can prepare it a day in advance. Just let it cool completely, then cover and refrigerate. It tastes fantastic chilled, too!
How do I reheat leftover rice pudding?
To reheat, simply pop it in the microwave for a minute or two until warm. If it seems a bit dry, add a splash of milk before heating to bring back that creamy texture.
Is it possible to make this recipe vegan?
Yes, you can make a vegan version by using plant-based milk and flax eggs instead of regular eggs. For each egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens!
Storage & Reheating Instructions
Storing leftovers of *mom’s old fashioned baked rice pudding* is super simple, and you’ll definitely want to save some for later! Start by letting the pudding cool completely at room temperature. Once cooled, transfer it to an airtight container. It can be stored in the fridge for up to 4 days. Just make sure it’s sealed well to keep it fresh and prevent it from absorbing any other fridge odors.
When you’re ready to enjoy those delightful leftovers, reheating is a breeze. You can use the microwave for quick warmth—just scoop out a portion into a microwave-safe bowl, add a splash of milk to keep it moist, and heat for about 30 seconds to a minute. Stir it halfway through to ensure even heating. If you prefer, you can also reheat it in the oven. Preheat your oven to 350°F (175°C), place the pudding in an oven-safe dish covered with foil, and warm it for about 15-20 minutes. This method really helps maintain that lovely texture we all love!
Whichever method you choose, don’t forget to enjoy it with your favorite toppings, whether it’s whipped cream or a sprinkle of cinnamon. Happy indulging!
Print
Moms Old Fashioned Baked Rice Pudding: 5 Comforting Secrets
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Classic mom’s baked rice pudding recipe.
Ingredients
- 1 cup cooked rice
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup raisins
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix cooked rice, milk, sugar, raisins, and salt.
- Add vanilla and beaten eggs to the mixture.
- Pour the mixture into a greased baking dish.
- Sprinkle cinnamon on top.
- Bake for 45 minutes, stirring halfway through.
- Let it cool before serving.
Notes
- Serve warm or cold.
- Can be topped with whipped cream.
- Adjust sugar according to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: moms old fashioned baked rice pudding
