A warm and delicious Baked Rice Pudding recipe make with cooked rice, cinnamon, and raisins. This simple old fashioned recipe is easy to make and uses ingredients you may already have on hand!
Looking for an even healthier rice pudding recipes? Check out my Creamy Brown Rice Pudding!
Did you know there are two, very different, kinds of rice pudding? So, for anyone out there that may think they don't like rice pudding, maybe they haven't tried the right version. 🙂
One version of rice pudding is made in a saucepan and the end result is similar in taste to store-bought rice pudding or “arroz con leche”. It's milky, and kind of thick and mushy and pretty tasty.
The other, old fashioned type of rice pudding is a baked, custard-style rice pudding. This version gets my vote every. single. time.
My mom used to make this Baked Custard Style Rice Pudding all the time when we were young. She would add lots of raisins and top it with cinnamon. Just thinking about it brings back really good memories :-). I love old fashioned recipes like this. They're warm, hearty and completely delicious. Plus, it's one of the cheapest desserts you can make.
This dessert is perfect for a cold winter night when you want to make something really easy and delicious using ingredients you already have in your pantry.
How to make old fashioned rice pudding:
Start by beating eggs and sugar together in a bowl. Then, slowly add the milk and cream and mix. Add vanilla, cinnamon, rice, and raisins and stir to combine. Pour the mixture into a casserole dish that is oven safe and cook it in a water bath.
Don't be intimidated by the water bath, it's simple just bake the pan inside another large pan with water in it. The water bath helps the custard to be creamy and cook evenly. This rice pudding recipe takes about in the oven for about 40-50 minutes.
Can you use leftover rice to make rice pudding?
YES! This is a great dessert to throw together using leftover rice.
Consider trying these popular “old-fashioned” desserts:
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Recipe
Baked Rice Pudding
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.
- Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine.
- Pour mixture into a greased casserole dish. Any oven-safe dish will work--you can use one pan to bake at least 9x9'' or bigger, or smaller individualized serving dishes.
- Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of 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 9x9'' or slightly larger pan, bake for 40-50 minutes or until the top has set (It's okay if it jiggles just slightly). Serve warm.
- Leftovers store well in the refrigerator for up to 5 days.
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe January 2016. Updated November 2018.
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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