This 5-ingredient oven baked wild rice dessert is the kind of cozy, unexpected holiday recipe that makes people stop mid-bite and ask what’s in it. Using dry uncooked wild rice gives the finished dish a wonderfully chewy texture that feels a little like rice pudding and a little like a baked fruit crisp, especially once it absorbs a sweet creamy mixture in the oven. It’s a practical make-ahead dessert for busy weeks too, which is exactly why I love recipes like this around Thanksgiving when oven space and time both feel limited.
Serve this warm with a spoonful of whipped cream or a scoop of vanilla ice cream, and if you want to really lean into the holiday table, pair it with roasted pears, cinnamon-spiced apples, or a mug of coffee after dinner. It also works nicely on a brunch spread the next morning alongside bacon, sausage, and fresh fruit because it’s sweet without feeling overly heavy.
5-Ingredient Oven Baked Wild Rice Dessert
Servings: 8
Ingredients
1 cup dry uncooked wild rice
4 cups whole milk
3/4 cup brown sugar
1/2 cup raisins
1 teaspoon ground cinnamon
Directions
1. Preheat your oven to 325°F and lightly grease a medium roasting pan or 9x13-inch baking dish so the milk and sugar mixture won’t stick as it bakes.
2. Pour the dry uncooked wild rice into the pan, then add the milk, brown sugar, raisins, and cinnamon. Stir well so the sugar starts dissolving and the raisins are evenly distributed.
3. Cover the pan tightly with foil and bake for 1 hour 15 minutes. Remove the foil, stir carefully, and check that the rice is absorbing the liquid.
4. Return the pan to the oven uncovered and bake for 30 to 45 minutes more, or until the wild rice is tender and the mixture is thick, creamy, and lightly caramelized around the edges.
5. Let the dessert rest for 10 to 15 minutes before serving so it thickens a bit more. Spoon it into bowls and serve warm.
Variations & Tips
Add apples: Stir in 1 to 2 cups of peeled diced apples before baking for an even more fall-inspired version. Tart apples balance the sweetness really nicely and make the whole dish feel a bit like baked apple pudding.
Make it richer: Swap 1 cup of the milk for heavy cream if you want a more decadent, holiday-style texture. I like this option when I’m serving it as dessert after a lighter dinner.
Watch the liquid level: Wild rice can vary a little by brand, so if the pan looks dry before the rice is tender, add a splash more hot milk, cover, and keep baking. That small adjustment can make the difference between pleasantly chewy and too firm.
Prep ahead: You can bake this earlier in the day and rewarm it gently before serving. It also reheats surprisingly well the next morning, which is helpful when you’re trying to stretch holiday cooking into a second easy meal.