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:
- Banana Pudding
- Peach Cobbler
- Grandma’s Oatmeal Cake
- Apple Crisp
- Banana Cream Pie
- Baked Apples
- Raspberry Bread Pudding with Vanilla Cream Sauce
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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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*I originally shared this recipe January 2016. Updated November 2018.
Tastes just like mom’s! Yum.
Easy,tasty firm pudding, noproblem with hot water bath!
This has become a go to for me. I cook rice often for my dog so I just make extra. This comes together so quick if I don’t have whip cream I use all pet milk it is very good that way too. It’s great cold for breakfast with some fruits
This recipe for baked rice pudding is amazing everyone loves it and wants the recipe. I make it all the time❤️
Thank you
Karen
Midland,Michigan
It is my practice whenever using a recipe for the first time to follow it as closely as possible (sometimes against my better judgement). This one is certainly tasty enough but the instructions contain an egregious error and it makes me wonder if these have been tested as they are or proof-read before posting. I guess it’s time for me to trust my own experience and make what are obvious corrections. In this case, the problem is that there is no way that the quantities given will fit into a 9 x 9 pan. Even 9 x 13 wasn’t big enough Nor is the cooking time adequate.
I note that I am far from the first one to have this experience. I hope you will take these messages seriously and review all your instructions for accuracy.
This was scrumpdiddlyumptious, yum yum.
Delicious with vanilla ice cream, cream and tinned peaches.
Will definitely make again, lovely to eat on a cold winter’s night in Australia!
Great and marvelous. Craved rice pudding and raisins and selected this recipe. I followed using 2% milk and half & half, instead of the whole milk & cream and was very pleased. Hadn’t had baked rice pudding and raisins since childhood. Will definitely use this recipe again. Thanks!
This was the best recipe ever! I made it with 2 cups of regular milk and 2 cups of half and half. It filled a 2 qt Pyrex casserole dish.
I baked it on 375° uncovered for 1 hour, 15 minutes. It came out perfect. I served it with whipped cream. My husband loves it. I will definitely make this again! ♡