This old-fashioned Baked Rice Pudding recipe is made with cooked rice, milk, eggs, raisins, and cinnamon, baked into a creamy custard.
The Baked Rice Pudding of my childhood.
The Baked Rice Pudding of my childhood.My mom used to make this often, always loaded with raisins and sprinkled generously with cinnamon. It's about the most budget-friendly, cozy dessert you can make–perfect for chilly nights when you want something sweet and satisfying using just pantry staples.
I love it more than other types of rice pudding made on the stove (or similar to arroz con leche) because it bakes into more of a custard type of texture.
If you love old-fashioned desserts try our Banana Pudding, Peach Cobbler, Fresh Apple Cake, Bread Pudding, and Apple Crisp!
How to make old fashioned rice pudding:
Beating eggs and sugar in a bowl. Slowly mix in milk and cream. Add vanilla, cinnamon, rice, and raisins and stir to combine. Pour into a casserole dish and place the dish in a larger pan filled with an inch of water, to create a cater bath (this helps make a creamy custard texture).
Bake for about 45-55 minutes, or until just slightly jiggly in the center.
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Recipe
Homemade Rice Pudding Recipe
Equipment
- 9×13 glass baking dish , or similar size
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 3 cups milk
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3 cups cooked rice , cooled (leftover rice works great!)
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F.
- Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well.4 large eggs, ¾ cup granulated sugar, 3 cups milk, 1 cup heavy whipping cream
- Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine.2 teaspoons vanilla extract, 1 ½ teaspoons ground cinnamon, 3 cups cooked rice, 1 cup raisins
- Pour mixture into a greased, oven-safe casserole dish at least 9×9, or into individual ramekins.
- Place the filled casserole dish inside a larger, oven-proof dish. Add about 1-2 inches of hot water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.
- If using a 9×13 or similar size pan, bake for 40-50 minutes or until the top has set (It's okay if it jiggles just slightly). If using 9×9, you may need to add 15-20 minutes until the top has set. Serve warm.
- Leftovers store well in the refrigerator for up to 5 days.
Notes
Nutrition
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*I originally shared this recipe January 2016. Updated November 2018 and October 2025.
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Custard was delicious, but the rice was uncooked and hard. I used uncooked rice. Is that what i did wrong?
Ah yes that’s the issue! This recipe calls for cooked rice, so if you used uncooked, it wouldn’t have time to soften in the oven. Leftover rice works perfectly if you try it again!
I made the Baked Rice Pudding and it was awesome.
Using eggs in baked rice is new to me, however the chickens are laying and I have extra eggs so I thought I’d give it a whirl 🙂
When I saw the comments about it being runny, I cut the milk back by 1/2 cup, because I was using freshly cooked rice.
I’m making again tonight with precooked and cooled rice and will use the whole quantity of milk.
Love this dish, it’s a keeper 🙂
So yummy! I’m really glad I tried it out.
It will be my go to from now on!
I remember coming across this recipe in the past and I missed out last time because I saw one poor review stating it took too long and had too much liquid, and decided to go with another recipe that i didn’t end up liking as much as this one.
I’m so glad I tried it this time. I only had a cup of rice so I cut the recipe down to a third of the ingredients, using 1/4c maple syrup instead of sugar, two eggs a few extra raisins. Baked in a large anchor bowl, with a 9×9 water bath. Took 50 minutes at 350. delicious!
Not overly sweet, but gaining extra sweetness from the raisins.
Would’ve probably been even better if Id waited for it to cool before diving in, but was still divine! ☺️
Used this recipe first time tonight and it came out wonderful!
Few notes. I used 1/4 c sugar instead of 3/4 and added 1/2 can of sweetened condensed milk. Added extra tsp of vanilla, extra 1/2 tsp of cinnamon, 1 extra egg. Milk: used 2% milk.
In rice cooker, cooked 2 1/2 cups white rice and 1/2 cup purple rice. This blend is what I used for the 3 cups.
I used a 2 quart Pyrex pan which was perfect (a 9 x 9 pan is equivalent to 2.25 – 2.75 quarts). And did what was suggested, put pan into a second larger with water about half up outer side.
I didn’t use regular raisins but after cooked rice pudding was spooned into bowl, sprinkled golden raisins on top.
As others mentioned, I did need to bake it longer – about hour – and helpful to let it sit out for 30 minutes to help set. End result was an egg custard texture not to be confused with creamy milk type of texture. Us grown ups loved it and the 8 to 10 years of age kids loved it too!
Thanks Lauren for the recipe!
Way too much liquid Too much for a 9×9 inch pan