This simple baked Thanksgiving dessert turns pantry rice into a cozy, spoonable pudding-like treat with very little effort. Using dry uncooked white rice in the baking dish keeps the preparation especially easy, and with just a handful of ingredients, you get a warm holiday dessert that feels old-fashioned, frugal, and comforting in the best way.
Serve it warm with a spoonful of whipped cream, a scoop of vanilla ice cream, or a light dusting of cinnamon. It also pairs nicely with coffee after a big holiday meal, and if you want to round out a dessert table, it sits well beside pumpkin pie, apple crisp, or spiced pears without feeling too heavy.
5-Ingredient Oven Baked Thanksgiving Rice Pudding
Servings: 6
Ingredients
1 cup dry uncooked white rice
4 cups whole milk
1/2 cup granulated sugar
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon ground cinnamon
Directions
1. Preheat the oven to 350°F and lightly butter a medium oven-safe baking dish if desired for easier serving and cleanup.
2. Pour the dry uncooked white rice into the baking dish, then add the milk, sugar, butter pieces, and cinnamon. Stir gently so the sugar and cinnamon are evenly distributed.
3. Place the dish in the oven and bake for 30 minutes. Carefully remove it and stir well, making sure to loosen any rice settling on the bottom or edges.
4. Return the dish to the oven and bake for 25 to 35 minutes more, until the rice is tender and the mixture is creamy with a lightly golden top. Let it rest for 10 minutes before serving so it can thicken slightly.
Variations & Tips
Add vanilla: If you have it on hand, stir in 1 teaspoon vanilla extract after the first bake for a rounder, more classic pudding flavor. It is not necessary, but it adds warmth that works especially well on a holiday table.
Use a different spice blend: Cinnamon alone keeps this firmly in the 5-ingredient category, but a pinch of nutmeg or pumpkin pie spice can make it feel even more Thanksgiving-inspired. Just use a light hand so the rice and milk stay the focus.
Choose the right rice: Plain long-grain white rice is the easiest choice here because it bakes up tender without becoming overly sticky. Avoid instant rice, which can turn mushy, and expect minor timing differences if you use another variety.
Watch the texture: The pudding should still look a little loose when it comes out of the oven because it continues to set as it rests. If it becomes thicker than you like, stir in a splash of warm milk before serving.