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There is nothing like a classic Baked Rice Pudding Recipe and my family’ favourite for decades is the The Five Roses Baked Rice Pudding Recipe! My Nana made it for my Mom when she was little, and my Mom made this for me!
How to Make Old Fashioned Rice Pudding in the Oven
Raise your hand if you grew up eating baked rice pudding, however I’m not talking about just any ol’ baked rice pudding. Here on the Canadian prairies it was the Five Roses Cookbook baked rice pudding. This may be called Nana’s Rice Pudding for four generations in my family, but it’s really from the Five Roses Cookbook, one of the best baking books that ever came out of Canada. Indeed, I know that every prairie household had this book at one point ( I might be exaggerating but I’m not that far off! This was THE cookbook on the Canadian prairies!)
My Nana made it for my mom.
My mom has made this baked rice pudding for my Dad for as long as they have been married.
I have been eating this baked rice pudding since I can remember.
My kids have now been eating this baked rice pudding for as long as they can remember.
It’s that good.
Rice Pudding Recipe Video
Just click play to watch the how-to video! Remember that while the video shows you putting the sugar in with the milk, PLEASE follow the printable recipe instructions as I have changed the steps to make sure that you don’t get hard rice at the end!
I had a HUGE conversation with everyone on Facebook about how to use up milk that I knew was going to go bad at anytime ( are we friends on Facebook?? If not, like my page HERE and join all the fun!) and rice pudding came up.
I knew that it was the ticket for using up a ton of milk!
The Best Type of Rice for Rice Pudding
It’s a common question for making rice pudding. This is a prairie rice pudding, not the delicious milky pistachio rice pudding in Indian cuisine. That uses basmati rice and is an entirely different dish, so no jasmine or basmati rice. There are three types of rice that you can use.
- Long Grain Rice. The best rice that doesn’t stay hard in the middle is No Name long grain rice. Remember that this recipe wasn’t developed for jasmine or any other rice. This recipe came about when Jasmine and basmati rice weren’t even available in Canada. I’ve tried it and it stays hard in the middle. You need a no frills, cheap-as-dirt long grain rice.
- Medium Grain Rice. This will also work in a pinch and tends to cook up a little denser as well.
- Short Grain Rice. Short grain will cook up denser, thicker and chewier. The small grain you go the less “form” your rice is going to have at the end, does that make sense? In the photos of this recipe you can see that you still have formed rice somewhat, you can see the long grains. Short grains is denser – and still delicious!
The Recipe for Rice Pudding
If you don’t have the Five Roses Cookbook yet, it has been reprinted many times and is available on Amazon to order. If there is ONE Prairie baking book (other than mine of course) that you have to own, this would be it.
Karlynn’s Tips & Tricks for Making Rice Pudding
- Rice in rice pudding can be affected by sugar and harden up and never cook! While this recipe usually works for me,I have CHANGED THE ORDER of ingredients in this recipe from the old one. Sugar can cause rice to harden on the outside and never cook on the inside. While milk sugars can also do this, it’s far less likely. We are now leaving the sugar out and adding it in later on!
- The video shows the old way of making the rice pudding and as you can see, it works out. The choice is up to you. In the old version, you put ALL of the ingredients together excepting the raisins and then bake it. Some people end up with hard rice however.
- When you make the sweet milk in the recipe in Step 6, you can use more milk to bring the rice pudding to your desired consistency. We like ours firm and baked together well, you may prefer yours more liquidy. You can add up to another cup of milk at that point, but don’t add more sugar.
- I usually double the recipe and use one of my 2 1/2 quart Pyrex casseroles, and it fits perfectly.
Happy baking everyone! Now really, if you have tried this before, leave me a comment below! I would love to hear what YOUR favourite rice pudding recipe it!
Love,
Karlynn
The Five Roses Baked Rice Pudding Recipe
Ingredients
- 1/2 cup of long grain rice
- 1 1/2 cups of milk
- 1 cup of water
- 1/2 tablespoon of butter
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of salt
Last Ingredients
- 1/2-1 cup milk
- 1/3 cup of sugar
- 1/3 cup of raisins
Instructions
- Preheat your oven to 300 degrees F.
- Butter a 1 1/2 quart casserole dish.
- Stir the first 6 ingredients (except for the sugar and raisins) together in the buttered dish.
- Cover with a lid and bake for 1 hour without disturbing the rice at all.
- Reduce the oven temperature to 250 degrees F and continue baking for another hour.
- Stir the 1/3 cup of sugar into the milk in a microwave safe container. Microwave in 30 second intervals until the sugar is dissolved into the milk and it’s very warm.. If your pudding is dryer than you like at this point, you may use more milk to make the sweet milk. This all depends on your oven and lidded casserole dish and how much moisture was used up already.
- Stir the sweet milk into the cooked rice mixture. Add raisins. Bake uncovered in the oven for another 30-45 minutes, until the raisins are plumped and the pudding is your desired texture.
- If wanted, sprinkle more cinnamon and nutmeg on top of the pudding right before it finishes.
Video
Notes
Nutrition
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Pam says
I just finished making this recipe, I used both heavy cream and 2% milk… it worked out and taste amazing…
Karlynn Johnston says
Glad you liked it!
Tackapilly says
I followed this one to the letter and I was pretty disappointed. The flavour was ok, but the consistency was just mush (long cooking time?) – more of a rice porridge. Not at all what I wanted. As well, I like nutmeg, but a 1/2 tsp of nutmeg in here is way overkill – maybe a 1/4
Joycelyn says
What an insult to your Nana’s recipe.
Sandra Rogaskie says
Taste was could, followed recipe, should have check after first hr the texture because after second hour it was mush. Used Carolina Extra Long grain rice. Disappointed.
Carolyn says
Just finished sampling my attempt at this rice pudding. Used long grain rice and followed all times and Temps until the last part. Added only 1/2 cup sweet milk and baked uncovered about 20 min. I like it firm and found it was still a it sold for ma and the rice had lost a lot of it’s structure. All ovens are different so next time I will give the first two bakes only 45 min.and adjust the sweet milk and uncovered time from that point. Still tastes really good in spite of it all.
Vasudha Donnelly says
Came across this whilst trying to remember how I used to make rice pudding back in the ’60’s. I did some Googling and am shocked that so many rice pudding recipes are cooked on the stove top for a few minutes. I remember using about 1/2 to 1 cup of round rice, an eyeful of sugar, a pint of full milk and a knob of butter. Everything would go into a casserole and baked – uncovered – for 2 hours. It would have a delicious thick, brown, creamy skin and we would eat it hot. It still had some creamy liquid in it – not one big stodge. Every Saturday, I made steak and kidney casserole at 300F and threw the rice casserole in for the last 2 hours. Never got any complaints!
bonnie bawn says
You don’t say use cooked or uncooked rice
Joy says
Good rice pudding I use pudding rice because I am in the Uk and this is how I have always been taught to make rice pudding except I mix all ingredients together milk sugar butter rice and cook it for 2 hours slowly and keep topping the dish up with milk as and when if rice looks dry sugar has never caused any problems for me
Vasudha Donnelly says
I am so happy to read this. A girl after my own heart. I’ve not made rice pudding since the 60’s and I cannot remember the quantities – perhaps you can remind me. Half or whole cup of round rice, an eyeful of sugar (?), a pint of full milk and a knob of butter. Put in casserole for 2 hours at 300F. I didn’t have to ever add milk and it never became a solid mess. It was the thick, brown, creamy skin on top that was so delicious. I would start a steak and kidney casserole one hour beforehand and then I knew I had three hours free to clean house, or whatever!
Carolyn says
I’m going to try this today. Seems to be like the one my Mom made only I think she added an egg….if there was an extra one!!
Cindy says
Was excellent! Creamy and delicious. I added extra raisins but I think I will just add the 1/3 c raisins next time as I found the raisins added too much sweetness. Hubby loved it. Definitely a keeper! I will never make rice pudding any other way.
Wendy says
Hello,
Just in the midst of trying this……..have re read the recipe 3 times, are you saying the cooking time, total, is 2 3/4 hours? Wow.
E.Anthony says
Came out like mush,red Rose’s cookbook recipe is
at least edible.
Summer says
Make it with preecooked or leftover rice and add your sugar. I use Stevia instead of sugar + more butter, coconut oil + eggs in mine. Cardamom, nutmeg and cinnamon is perfect in this dish.
Jeannine Parent says
Make it all the time sans raisins. Grew up on it too…without the raisins.😆 Never noticed any hard rice but will pay attention now. And yes it definitely uses up milk.
Sarah says
Thank you! I think your explanation about the type of rice used covers why my own last few tries at rice pudding have been horrible, never mind that I’d been using the same recipe with success my whole life :D. I’ll use your recipe now, because I have limited confidence that mine will ever work again but perhaps I’ll give mine a go again one day lol.
april says
This was great! I wonder if different rices cook up better or worse? I used long grain and it worked out. Maybe it is the rice?
april says
This was great! I wonder if different rices cook up better or worse? I used long grain and it worked out.