This simple baked Thanksgiving dessert is the kind of pantry recipe that feels a little surprising the first time you make it. Wild rice brings a pleasantly chewy texture and nutty flavor that works beautifully with sweet fall ingredients, turning a humble baking dish into a cozy holiday treat. It is especially useful when you want an easy dessert with very little prep and a short ingredient list, yet still want something warm, comforting, and a bit different from the usual cobblers and crisps.
Serve this dessert warm with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. It also pairs nicely with a drizzle of warm maple syrup, a dusting of cinnamon, or a side of stewed apples or pears. For a Thanksgiving table, it fits in well alongside coffee, black tea, or even a small glass of apple cider after dinner.
4-Ingredient Oven Baked Thanksgiving Wild Rice Dessert
Servings: 8
Ingredients
1 cup dry uncooked wild rice blend
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. Spread the dry uncooked wild rice evenly in the prepared baking dish.
3. Spoon the apple pie filling over the rice, then drizzle the sweetened condensed milk across the top and sprinkle with the cinnamon.
4. Cover the dish tightly with foil and bake for 1 hour 15 minutes, or until the rice is tender and the mixture is bubbling around the edges.
5. Let the dessert rest for 10 to 15 minutes before serving so the filling can thicken slightly. Scoop into bowls or onto dessert plates and serve warm.
Variations & Tips
Add nuts: Stir in 1/2 cup chopped pecans or walnuts before baking if you want extra texture and a more classic Thanksgiving flavor profile.
Try a pear version: Use pear pie filling in place of apple pie filling for a softer, more delicate fall flavor that still works beautifully with the wild rice.
Check the rice blend: Wild rice blends can vary in cooking time. If your rice still seems firm after baking, add 1/4 cup hot water, cover again, and continue baking until tender.
Serve it your way: This dessert is best warm, but leftovers are also good chilled the next day, almost like a rustic rice pudding with fruit.
