Old-Fashioned Brown Rice Pudding Recipe | Creamy & Comforting Homemade Dessert

By Rebecca St.Clair

This old-fashioned brown rice pudding recipe is a cozy twist on traditional baked rice pudding. Tender brown rice is combined with creamy milk, eggs, sugar, and warm spices before being slowly baked until golden and custardy.

There’s something wonderfully comforting about an old-fashioned rice pudding. It’s humble, creamy, lightly sweet, and made with the kind of simple ingredients our grandparents knew how to turn into something special.

It’s the sort of dessert that doesn’t need anything fancy. A little cinnamon sprinkled over the top is all you really need—but a spoonful of maple syrup, a handful of raisins, or a dollop of jam makes it extra special.

If you enjoy old-fashioned recipes, vintage desserts, homemade comfort food, and simple recipes made from pantry staples, this baked brown rice pudding is one to add to your recipe box.

What Is Rice Pudding?

Rice pudding is an old-fashioned dessert made by cooking rice with milk or cream, usually with sugar and flavourings such as vanilla, cinnamon, or nutmeg.

There are many different versions of rice pudding around the world. Some are cooked slowly on the stovetop, while others are baked rice pudding recipes.

Baked rice pudding has a particularly old-fashioned quality. The rice absorbs the sweetened milk as it bakes, while the eggs help create a soft, custard-like texture.

How to Make Bake Brown Rice Pudding

1. Cook brown rice according to your package directions or use leftover rice.
2. Preheat the oven to 350 °F (180 °C).
3. Grease a medium baking dish with butter.
4. In a large bowl, whisk together 2 cups of milk, 2 eggs, 1/2 cup brown sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt.
5. Stir in 1 cup cooked brown rice and 1/4 cup raisins, if using.

6. Pour the mixture into the baking dish.

7. Bake in the preheated oven 50–60 minutes, stirring half way through, or until the edges are set and the centre has just a slight jiggle.

8. Remove from the oven and allow to rest for 10–15 minutes before serving.

9. Serve warm or refrigerate and enjoy chilled.

10. Top with your favourite toppings.

Why Was Rice Pudding Popular During the Great Depression?

Rice pudding wasn’t invented during the Great Depression—it had already been enjoyed for generations. However, desserts like rice pudding became especially appealing during the Great Depression of the 1930s because they could be made with inexpensive, everyday ingredients.

Families had to stretch their grocery budgets, reduce food waste, and make delicious and filling meals from whatever was available. Rice, milk, eggs, sugar, and simple spices were relatively practical ingredients to turn into a filling dessert.

A small amount of rice could be combined with milk and other basic ingredients to make a dessert large enough to serve several people. Old-fashioned rice pudding is a wonderful example of how simple ingredients could be transformed into something warm and satisfying.

A note about brown rice

While rice pudding has a long history, many traditional North American rice pudding recipes now use white rice, which is more commonly available and produced a softer, creamier pudding.

Brown rice can absolutely be used for rice pudding. It has a nuttier flavour and pleasantly chewy texture. It makes a heartier version of this classic dessert.

What Kind of Rice Is Best for Rice Pudding?

You can make rice pudding with several different varieties of rice. The type you choose will affect the final texture.

Brown Rice

Brown rice gives this pudding a hearty texture and subtle nutty flavour. Because brown rice retains its bran layer, it remains slightly chewier than white rice.

It’s an excellent choice if you want a whole-grain rice pudding with a more rustic, old-fashioned feel.

White Long-Grain Rice

Long-grain white rice works well and gives you tender grains that remain relatively separate. It’s a good choice for a more traditional homemade rice pudding.

Medium-Grain Rice

Medium-grain rice releases more starch as it cooks, resulting in a creamier pudding.

Short-Grain Rice

Short-grain rice is a great option when you want a particularly soft and creamy rice pudding.

Arborio Rice

Arborio rice is normally the favourite choice. It makes an exceptionally creamy pudding because of its high starch content. The finished dessert will be rich and almost custard-like.

For this recipe, brown rice is the star, but don’t be afraid to experiment with whatever rice you have in your pantry.

Delicious Toppings for Rice Pudding

One of the best things about homemade rice pudding is how easy it is to customize.

Try topping your baked brown rice pudding with:

• Brown sugar
• Maple syrup
• Honey
• Raisins or dried cranberries
• Chopped walnuts or pecans
• Toasted coconut
• Fresh berries
• Sliced bananas
• Fruit preserves
• Whipped cream
• A drizzle of caramel sauce

How to Store Homemade Brown Rice Pudding

Allow the pudding to cool, then cover it and refrigerate.

For the best texture, enjoy refrigerated rice pudding within a few days.

The pudding will thicken considerably in the refrigerator. If you’d like it softer and creamier when reheating, stir in a small splash of milk before warming it gently.

Can You Freeze Rice Pudding?

Rice pudding can be frozen, although the texture may change slightly after thawing because of the dairy and rice.

For the best results, freeze it in individual portions in airtight freezer-safe containers. Thaw overnight in the refrigerator and gently reheat, adding a little milk if necessary.