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!

A white cup filled with old fashioned rice pudding with cinnamon and raisins and a spoon.

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.

A close up photo of rice pudding that has been baked in

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.

Process photos for making baked rice pudding including mixing the sugar, egg and cream in a clear bowl, and before and after photos of the rice pudding unbaked and baked.

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

A white cup filled with old fashioned rice pudding with cinnamon and raisins and a spoon.
Prep 10 mins
Cook 50 mins
Total 1 hr
Save Recipe

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

Calories: 529kcalCarbohydrates: 74gProtein: 11gFat: 21gSaturated Fat: 12gCholesterol: 175mgSodium: 117mgPotassium: 458mgFiber: 2gSugar: 31gVitamin A: 940IUVitamin C: 1.6mgCalcium: 201mgIron: 1.4mg

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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. 

Baked Custard Style Rice Pudding recipe. A delicious Old Fashioned recipe from my Grandma| Tastes Better From Scratch

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I have been looking for a recipe similar to my mom’s. This one is a lot like my mom’s, taste’s wonderful! It’s not too sweet.

  2. 5 stars
    I make this all the time and everyone loves it. I’ve never had any problems. I’ve used a water bath and not used a water bath. I put it in a 9 x 13 pan and it comes out perfect every time cooking for 50 minutes.

  3. I always make a half portion of this recipe with the leftover rice from dinner at our local Indian restaurant. It’s SO good and always turns out beautifully. Thank you for it.

  4. 3 stars
    I followed the recipe. It took about 1 hour 20 mins to set up. No way this would fit in a 9×9 pan. Liquid ratio was fine. But this NEEDED more sugar. It also curdled a bit. After I pulled it out of the oven and dished it out.. it got a bit watery sitting. Very odd. I did bake in a water bath. All in all it was ok, but I won’t make this recipe again.
    Also this isn’t my first time making rice pudding.

  5. 5 stars
    Love this recipe! It was quite jiggly after 50 minutes so I let it cool and then refrigerated before serving. It turned out delicious! This will be my go too!

  6. 2 stars
    Tried this recipe twice now. Once with water bath once without and both times I ended up with scrambled eggs in my pudding. Flavor was great just didn’t like the little bits of egg. I will try one more time this time heating the cream/milk and tempering in the eggs to see if that works. If not won’t be trying this one again.

    1. I’m confused why u r having scrambled eggs in your rice pudding. It’s just a custard base with rice in it. R u starting with a hot rice or cold?

  7. 2 stars
    Dang, I thought with all these high ratings, this recipe would be a winner. but soooooo many things went wrong! I could tell before i put it in the oven there was wayyyy tooo much liquid and i even held back 1 cup of milk, so i kept adding cup after cup of rice. 40 min in, it was still swimming in liquid and hadn’t set up *at all*!!! I’m not sure what went wrong. I bumped up the heat to 375F and am baking for another 40 min. I don’t have an oven thermometer but i usually bake/roast at the given temp and everything else I’ve made has turned out great. If it doesn’t start setting up in another 20 min (that would be 1 hr of baking), I’m going to spoon the liquid off the top. Now, b/c i was trying to salvage it by adding more and more cooked rice, I will have sooo much of it if it doesn’t turn out well. sigh…..

  8. 5 stars
    This was very good. Next time I will add a bit more sugar-about 1/4 cup. I did not use the water bath, just baked it straight in a regular pan. It took about 70 minutes to bake for me, but my customers raved over it.

  9. 5 stars
    Nice recipe. I made it in a 9×9 inch casserole dish, and cooked it for 50 minutes at 350. I took it out and stirred it at that time to mix the rice and rasins with the liquid, then put it back in for another 30 minutes. It was very nice.
    By the way, I used an ancient grain rice mix (brown rice, lentils, quinoa, sorghum, and wild rice), and it worked well. Next time, I’ll try cranberries instead of raisins.
    Thanks for the recipe!

  10. 3 stars
    I’m an experienced home cook and baker and, although I have my tried and true recipes, I thought I’d try this one for a change. Taste is Ok but texture is not very pleasant. Like others, I had to bake longer than instructed. Raisins sank to the bottom, custard stayed on top instead of distributed throughout. The taste is the only thing that came out Ok, but this isn’t something I would serve to anyone outside my family. If I could give it 2 1/2 stars instead of 3, I would.
    Thanks though for inspiring me to try something new.

    1. This is the same recipe I watch/helped my Mother make near 60yr ago. Rice has to be cold, refrigerated or left aside for quite awhile to dry, same as for fried rice/ Nasi Goreng. 1/2 way through cooking, insert a fork through the developing skin to stir up the raisins and rice to suspend them. Try not to break the skin up, that is don’t stir/mix, just agitate the base. Works for me. ps This is so lovely for me to share today as it’s Mothers Day in Oz, my Mum died 49yrs ago.

  11. 2 stars
    I echo the other reviews that it’s far too liquidy at the given instructions. Not sure if it’s the water bath or what?
    After almost 40 minutes mine was still very very liquid. I removed it from the water bath and we’ll see how it goes.

  12. I would love to make this next winter (I’m Australian so that’s next year) but I’m allergic to dairy protein. Could you suggest how to make this without dairy please?

  13. I had heavy cream left over so I used almost 2 c of cream & 2 cups of toasted coconut / almond milk. I added 1 egg for a total of 5 eggs & used 1.25 t cinnamon & .25 t nutmeg. I put this in long glass baking pan @ 350 and baked for 38 minutes (not water bath). This is delicious! Will be my go to rice pudding recipe from here on.

  14. 1 star
    Very disappointed in this recipe. Took much longer to bake than suggested and never quite had the right consistency. I find recipes where the rice is cooked in with the milk are much better. Would not recommend this recipe. I ended up throwing the pudding away.

  15. 5 stars
    We lived on a single mom’s teacher salary, and desert was a rare occurrence. When my mom did make desert it was baked rice pudding. I have been trying recipes for the past few years and finally found this recipe which is so close. It was a fond memory. Thank you for sharing this recipe. I had no raisins so used crazins . Still delicious.

  16. I made this rice pudding today. It is fantastic. I omitted the water bath because we like the top to brown a little. I will add this recipe my collection.

    1. 5 stars
      I’ve been so hungry for rice pudding and this recipe just hit the spot. Yes, like others, I had to let it bake a little longer. But my eggs, milk, and cream were straight from the frig and cold. Maybe letting it sit out a bit and come close to room temp would help. Either way I’ll make this again! It’s so creamy and delicious!

  17. Fall is just around the corner and it definitely feels like baked rice pudding time! Your recipe is very similar to my mother’s Swedish rice recipe. Have you ever added meringue to the top?

  18. The pudding has been baking 2 hours and now has thickened up and brown on top. I think is going to work😁

  19. I’ just baking the pudding. It’s smelling great but it’s been baking now for 1 1/2 hours so far and absolutely not thickening!
    I used almond milk but often have substituted it in other recepies with no problems. (eg. muffins or cakes). I’ll keep adding time and hope it works. 😬

    1. Wondered how many eggs you used, which rack of the over it was on, and if you’re pretty sure the oven’s thermostat is accurate?

    2. With kindest respect Murial, I wouldn’t think almond milk would make a custard, not enough fat content perhaps. ps. I add serval teaspoons of butter floated before placing in oven.

  20. 3 stars
    I absolutely adore Rice Pudding !!! I love making it for my daughter, she loves it to. It started with my Mum.
    We have always baked it with Evaporated Milk.
    Took a chance on this one, still used Vap Milk and Half and Half.
    Not even Close, Sorry !!!
    It’s ok, had to add more Vap Milk to eat it, mine dried out a lot. I read others had to cook longer, so I added 10 minutes to it, that’s all.
    Not a fan. Being a daughter of an English Mum, you’d understand.

  21. 5 stars
    WONDERFUL! I didn’t have a 9×9 pan so I used a bundt pan. I had to cook an additional 30 minutes but it came out delicious! The only thing I would add is to the instructions when you say to beat the eggs and sugar it would be helpful to say how long but it turned out so good, Thank you so much!

  22. 5 stars
    This recipe is delicious & perfect! Just like Mom used to make! Was SO hungry for this. Thank you!

  23. Followed the recipe but it’s still not cooked after an hour and 15 minutes. Very disappointed.

    1. I made a double batch recipe. Not sure how much longer it took to bake but the pudding was delicious. Ovens don’t always behave as they should. The set temperature of an oven doesn’t always reflect the actual temperature thus resulting in to much or not enough heat. Adding a extra oven thermometer can be very helpful.

    2. I had the same experience. I baked this pudding for 50 minutes, and the mixture was still liquid on top. I increased the cooking time by 10 minute intervals, checking the pudding after each added time. I added three 10 minute intervals (30 minutes) and the pudding finally cooked to perfection. I suppose different ovens will have varied cooking times with this recipe. Above all, be patient. The delectable pudding treat that results is well worth the extra wait.

    3. For those of you who are commenting that the pudding isn’t cooked after 45-50 minutes. What temperature was your water bath? If you make it with cold water it will take a lot longer to bake. The same holds true for your ingredients, if the are cold straight out of the refrigerator it will take longer for the pudding to cook. I frequently use leftover cold (or frozen rice) which requires a much longer cooking time than using warm just cooked rice.

  24. 1 star
    Maybe I over baked it, maybe I don’t like rice pudding, but it was just ……………………………not good.

  25. 5 stars
    It’s in the oven right now. It has alot of liquid even though I added probably 4 cups of cooked rice. Im cooking it a while longer. I added orange orange zest from 1 large orange which adds amazing flavor. I also add nutmeg. I had a spoonful to taste and WOW, can’t wait to serve it for Easter breakfast. I am also adding candied orange slices on the top.

  26. 5 stars
    Hi, Lauren,
    I made this rice pudding. I didn’t have heavy cream; therefore, I mixed reconstituted powdered milk and Almond milk for the milk requirements. Also, I added four tablespoons of white flour; I like a solid rice pudding as my Mom made when I was young; that is many years ago. It is in the oven just now as I am writing this note. I will let you know how it all turns out.

  27. Since there are only two of us made a half recipe. Its relatively easy to make and makes a good down-home dessert.

  28. 4 stars
    Very good rice pudding. Added some cardamon which added nice flavor. Like the other commenters state the pudding took much longer to bake than the recipe calls for. Even after 80 minutes in the oven the top was not fully set. My independent oven thermometer read 350 F. May add an egg and decrease the milk a bit to get more of a custardy pudding and reduce baking time. Everyone really enjoyed the result.

    1. The milk needs to be simmered on top of the stove first, then slowly added to the beaten eggs, vanilla and cinnamon. And this way you don’t need cream. Bake at 375 for 35 minutes. I’ve been making it this way since 1970. Enjoy!

      1. Thanks for the tip, Nancy. I wanted to make this, but I didn’t have whipping cream. So now I can make my rice pudding. Wish me luck!

      2. Your version came out great. I did use the water bath. Took 10 min longer but it’s fantastic. I had heavy cream, but Old Fashioned Rice Pudding did mot, Thank you for your comment on the recipe

  29. 5 stars
    I have done some crazy stuff to this recipe (too much cinnamon, too much rice) and it always forgives me. We love it. My question is how would I bake it into individual servings. Is that possible?

  30. 4 stars
    Cooked it for 10 extra minutes but it was still undercooked. Great taste but if I made it again, I’d use less milk.

    1. All ovens vary and cook time will also vary depending on locations. That’s why I advice to “cook until the top has set”.

      1. I cooked until the top was set. It was even getting brown around the edges. The ingredients kind of separated; rice & raisins sank to the bottom. Under the set top was about an inch of liquid.

        I smushed it all together and it tasted fine, but it didn’t come out right. Any advice?

        1. Recipe is much the same as I use but since I do not like the custard on top, I stir it several times as it starts to cook and thicken. That keeps the rice combined with the liquid. I guess it is all what you grew up with.

      2. Yes this rice pudding did not cook right. Waste of ingredients. Waste of electricity. Waste of time. Very disappointing. DO NOT TRY THIS RECEIPE.Joann

  31. 5 stars
    My husband made this and it was absolutely delicious!!
    Cooked it a few minutes longer as he used a glass baking dish.

  32. 5 stars
    I love this rice pudding! Comes out perfect every time. I love the custard texture. It’s the only recipe I use now.

  33. 5 stars
    This is my very first time making rice pudding..This is divine!!Followed the ingredients but used eggnog and half and half for the liquid..Pecans and had to go in because my neighbour likes the combo…..A true keeper recipe! No problem with the set up…Thank you for a most terrific dessert!..Hugs, from Canada….from…a …..Distance..

  34. This was good but I made the mistake of using 2% milk. I should’ve increased the cream to compensate. I agree a little more sugar is needed.

  35. 2 stars
    Not very custardy or like a pudding, even with the water bath. It was like almost all the liquid was absorbed by the rice or something, not a huge fan.

  36. 3 stars
    Came across this recipe after looking to do something with extra brown rice. It may because of the type of rice i used, but it came out with a one inch later of custard on top of a layer of rice. Super easy to make but not nearly the best rice pudding I’ve had.

  37. 5 stars
    Delicious pudding.
    Creamy custard. I use Jasmine Rice.

    My suggestions to people who’s pudding did not set. I think your rice may have been to wet. I always cook mine till not quite done then pour into wire sieve to drain rice liquid before making pudding. Or refrigerate overnight. Either way the rice is not diluting the pudding.
    Make sure milk is full fat.

  38. This rice pudding isn’t anywhere near as sweet as it should be to taste good. I was very disappointed in it.

  39. I precooked rice in Instapot with tsp of coconut oil. Chilled it overnight. Made half recipe using bottle of butter pecan Glucerna- turned out to be delicious. Supposed to be some increase in resistant starch with the rice cooking method.

  40. 5 stars
    This is a very satisfying and easy rice pudding. Its a great way to use leftover rice. I’ve halved it when there were only two of us at home and it works fine. I’ve also made it using all half and half instead of milk and heavy cream. Good warm or cold!

  41. 5 stars
    Hello I’m Martha from California and being Mexican I was going to make Arroz Con Leche but with a twist and I came across your classic Rice Pudding. It was amazing! Im planning on making this as one of the desserts for Christmas . I cant wait to see how everyone is going to love this version. I know for me this will be the recipe I will make from now on. Thank you for sharing.

  42. 5 stars
    Made half recipe using 1/3 cup sugar and 1 tablespoon of butter melted in dish as oven was warming. Baked 45 minutes leaving just a little wiggle in the middle. After removing from water bath, let cool for 20 to 30 minutes. It was heavenly!

  43. Terrific, rave reviews from my 93 year old father. Just like my mom used to make. I didn’t differ from the recipe except for cooking it about 20 minutes longer. The top after 50 mins was way too jiggly.

  44. Thank you for the recipe! I made a mistake and cooked 3 cups of raw rice and used it all, not realizing that 3 cups of raw rice, cooked, is a very different amount than 3 cups of cooked rice! So my proportions were off. But it was very tasty though and I enjoyed it! I will try it again using the correct proportions.

  45. 4 stars
    Mine was very tasty. I used a slightly rounded half cup of sugar. Perfect for me. But even after 50 minutes, the custard had not set at all. I live at high altitude and that may be the reason. Anyway, I took the advice of another reviewer and cooked it longer—an hour and 15 minutes. I also stirred it at 50 minutes so the cinnamon that was floating on top was more incorporated.

  46. 5 stars
    This is my go-to rice pudding recipe! Any time I have leftover rice, I make it and the whole family loves it. Mine ALWAYS has to cook way longer than the recipe says- about 1 hr. 15 min.

    Thanks for the excellent recipe!

  47. I’ve made this a number of times now and it always turns out tasty. It cooks a bit faster than the recommended times so I only cook it for 35mins and it sets fine and has a nice top colour. I use half the recommended sugar as sugar’s not very good for older blokes. Everyone I’ve fed it to has enjoyed it so they haven’t missed the sugar.

  48. 5 stars
    Hi Lauren. Yesterday I made a batch of Jaime Oliver’s Coconut Rice, which gave me more rice leftovers than I’ll eat in the next few days. I searched the net for a classic baked rice pudding recipe to use up some of that rice, and I wanted something quite custardy. Due to a heat wave here, I wanted something that would only use ingredients I had on hand. After looking at several, I was so happy to come across yours. I decided to make a coconut chai rice pudding, adapted from your classic recipe. Here are my adjustments: I only had 1.5 cups of milk left, so I added a can of evaporated milk (which I usually substitute for whipping cream anyhow). With three cups of liquid, I adjusted the eggs (3) and sugar (1/2 cup), but kept to the 3 cups of rice as my coconut rice was quite cloggy. I added about a tablespoon of chai spice (mixture, that includes cinnamon, nutmeg and cardamon in place of the cinnamon, but sprinkled cinnamon on top. Because of the heat today, I used my toaster oven, heated to 350 degrees on bake, and used a 1.5-inch water bath. The dish was about 5 by 10, with high sides, and it was full. Because it was so deep, it took 70 minutes to cook. It is soooo delicious, primarily due to your recipe. Next time I will stick to your exact ratio of rice to liquid, to ensure max custard, but I am so happy with how it turned out. (I’d post a photo if I knew how). Thanks so much! I am happy to try more recipes from your site. Thanks from Ottawa, Canada!

  49. 4 stars
    My rice pudding was liquid too. And not sweet enough as well. Next time I’m going to add more sugar and cream and less milk. And possibly have to bake it longer too.

    1. You mentioned it was too liquid…did you add the raisins? I’m not a big raisin fan but might be willing to try some golden raisins. The using less milk sounds like a great idea too.

  50. I did not like this version at all. It was not sweet enough and it was way too much rice and not enough custard. Tasted like pure rice. Mine was not creamy at all. I baked it 10 minutes longer than the recipe because it was still wet when I checked.

  51. 5 stars
    Hi, we loved this recipe. My son and I had fun making it together for his school project. We didn’t have cream so substituted this with coconut cream – really delicious. This is a really creamy recipe… I think the long baking time and double-pot. Also slightly sweeter than others we have made… which is fantastic for me and the kids ;). We are also a bit more liberal on the cinnamon… a firm favourite in the household. Thank you!

  52. Hi, again. I wrote yesterday that after 50 minutes of baking, the rice pudding was still quite liquid. I ended up baking it an additional 50 minutes for a total of 1 hour and 40 minutes, at which time it came out perfectly. It was quite delicious, and my family loved it. I’m really surprised with the volume of ingredients, that it’s cooking completely after only 50 minutes.

    1. Hi Stephanie! I’m finding this same issue with the time… Currently baking as we speak.
      Well actually, it’s out right now. Baked on 350. Checked after 40 mins. Was still so watery. I turned oven up to 375 for another 15 minutes (hopefully I didn’t ruin it by turning up heat?) After the time was up again I took it out. Very top layer is set but I can still tell it’s still extremely liquid right underneath that thin layer. So, I’ve paused to read these comments to see if anyone else has had the same issue. I had to scroll down a bit to find your comment but certainly glad I’ve found it! Thanks for your indirect advice 😊 I will turn temp back down to 350 and keep on checking it. Fingers crossed 🤞

  53. 5 stars
    Hi Lauren,
    I absolutely love this recipe. I believe I made it several times. I would even serve for a dessert while entertaining. The heavy cream makes the recipe so creamy Sometime I add 1/2 dried cranberries with 1/2 golden raisins and if gives it a festive taste. Great around Thanksgiving and Christmas. Easy to make and highly recommend if you like a bake rice pudding. Thanks for sharing!

  54. 5 stars
    Its in the oven as we speak, but I didn’t use cold rice…did I ruin this? It smells so much like the rice pudding my mom used to make.

  55. If I want to use ramekins to cook the pudding, any idea how the time will change in the oven? I have been craving rice pudding and can’t wait to cook this! Sounds soo good!

    1. Sure–it will be quite a bit less, maybe around 20 minutes. Keep an eye on it and when it looks set (just barely jiggles in the center). It’s done.

  56. 5 stars
    I’ve always loved rice pudding but have never found a recipe that I cared for until now! I made this and it is so delicious and wonderful!! I can’t wait to make it again and again!! It is so good!! Thank you!!! 💜💛 for sharing this wonderful recipe.

  57. I made this recipe three times already and I absolutely love it. The custard is divine. But I agree with other reviewers , cooking time has to be increased at least 10-20 minutes. Well worth the wait! Thank you!

  58. I made this recipe tonight. I used brown sugar instead of white. I like that this recipe has a layer of custard on top. Next time I plan to only use egg yolk.

    I will definitely make this again.

  59. 5 stars
    I made this recipe twice in the past week, and it is delicious. It looks and tastes just the way I like rice pudding.

  60. 5 stars
    Wow! Just finished making this and it couldn’t have turned out better. It has a perfect custard texture! As much as I love rice pudding I have never made it at home.
    I had 2 cups of leftover rice so I adjusted the recipe accordingly, also no whipping cream so I used half/half, no raisins so substituted cranberries, and added shredded coconut because why not 🙂
    Will definitely be using this recipe going forward!

  61. 4 stars
    I made 1-1/2 x’s the recipe since I had 4-1/2 C of rice to use. I baked it for an hour at 350 then increased temp to 375 for another 10 min. Definitely has a custard texture and not overly sweet.

  62. Does it matter what kind of white rice you use? All I have is jasmine. Can’t wait to make this. Looks delicious!

  63. Delicious recipe, love it! I had no whipping cream so I used 2% milk and Evaporated milk, hope it is as good as it was with whipping cream.

  64. 5 stars
    Excellent as it is used evaporayed milk for 1/2 milk. It did take extra 1/2 hr. For custard to set but was amazing

  65. Just made it again for the second time 🙂 It was so good the first time, just like we remember from childhood. We’re working around self isolating for the pandemic, and have chickens so lots of eggs, had a quart of whole milk past code date but still good, and a box of golden raisins so this was a natural since we’re a little low on flour. Last week we made pineapple upside-down sponge cake because it uses eggs and very little flour. It’s fun to work with the ingredients you have sometimes.

  66. 5 stars
    Delish! This was just the recipe I was looking for. It came out perfectly with just the right amount of sweetness.

      1. 5 stars
        I made this yesterday and OMG!! This is by far the best rice pudding I have ever made and I have made a lot of different recipes! I substituted evaporated milk for the heavy whipping cream. I used the whole can (15oz) and added some nutmeg and my whole home smelled divine!

    1. Had to bake 80 minutes as it was far too runny at 50. I am at a very high altitude so thought it may cook faster and dry out but just the opposite. Tastes great!

  67. Made this recipe and it is very good.
    I put more raisins than it called for and that was too much
    Next time I will follow the recipe

  68. 4 stars
    This is reminiscent of my grandma’s recipe and the flavor is awesome. However, I found it very difficult to get it to thicken, even with drastically longer time in the oven. I just made it with one cup less milk and it really came out nice.

    1. Cooked the rice on the stove first, slowly adding milk, then cinnamon and then raisins and sugar, slowly added milk, bit by bit till really creamy. Put into a Pyrex dish, stirred in some more milk. Topped with more cinnamon and some brown sugar and into oven for half hour…(didn’t need eggs nor cream) As I said above, it was delicious.

    1. I have just did this rice pudding but my mum’s old fashion way and yes, you can use milk (I used semi skimmed) I also used the dessert rice, also known as risotto rice and it was beautiful, creamy and simply delicious…

  69. GONNA TRY this one ..
    I’ve been Searching & looking for a rice pudding recipe for awhile now,
    A rice pudding recipe that might come close to what my grandma would make for us ..
    Because this recipe reads like a REAL OLD FASHIONED recipe .. I’m gonna make this one , wish me luck !
    and Thanks for posting it ❤️

  70. Hello,
    I was wondering what can i use in replacement of heavy whipping cream? My mom never used it, and her’s was fantastic and she cooked in oven in a bowl , stirring occasionally>

    Cindy

  71. I followed the recipe to the letter but for some reason the “custard” has the texture of scrambled eggs. Did I not mix the egg and milk mixture long enough?

      1. Great taste, I added a touch of nutmeg. Same thing happened, the custard turned out scrambled egg texture. I had added more water as mentioned. Will try again though and hope for the best.

  72. 5 stars
    Love this! I’ve made it several times, and my family can’t get enough thank you so much for sharing.

    1. I haven’t tested freezing this recipe, But I think it could work. I don’t think the reheated product would be as creamy as when it’s first baked fresh.

    1. You could use half and half or whole milk but it wont be as creamy. You could also use coconut milk but it would change the flavor slightly.

  73. 5 stars
    Better than my Better Homes and Gardens Cookbook recipe that I’ve been using for 2 decades! Creamy, decadent goodness. I had leftover brown rice to use. Worked beautifully.

  74. 5 stars
    I love this recipe so much, I’m leaving a review (I never do)! I always loved my Mom’s rice pudding but it was a long process that almost always resulted in parts of crunchy rice. This wonderful recipe was so easy to make, tastes better than Mom’s (shh), and I can’t stop making it. No, really. I’ve made this recipe 5 times since Thanksgiving and it’s Dec 26th. ‘Tis the season!

    1. Thank you so much for sharing Marti! I’m so happy it reminds you of your mom’s. Thanks for taking the time to comment!

    1. Can’t be omitted or the rice wont have enough liquid to cook. You could substitute half and half or milk but it wont be as creamy.

  75. “No, I’m sorry–only regular long grain white rice will work.”
    I used well-cooked short-grain brown rice, and that added a nuttier flavor, a chewier texture – I loved it! Try it!

    1. 5 stars
      This was amazing! I’m not sure what it would taste like without baking it in water BUT WITH BAKING IT IN WATER IT WAS THE BEST RICE PUDDING IVE EVER HAD! I didn’t have raisin on hand but it was still AMAZING

    1. Do you have to use long grain rice? My Mom passed away in 2013, I can’t find her recipe and hope this will be close to hers. I can’t add raisins due to Health reasons. Do you use nutmeg as well as cinnamon?

      1. Long grain rice is best. Easy to omit the raisins. you can use a dash of nutmeg as well as cinnamon.
        Best wishes.

  76. 4 stars
    My very first attempt at ever making Rice Pudding and I have to say that I am so glad that I went with this recipe. It was very simple and turned out great! A tad bit dryer than I had anticipated… is there anything that I can do to make it a just a little bit creamier? Otherwise, I am completely content & ecstatic that I found a recipe closest to my childhood memories of Rice Pudding. My mom lost this recipe years ago and her attempts have never turned out the same. She will be thrilled to know that it is here!! Thank you 🙂

  77. I made the rice pudding today , it was delicious, just like I remember when I was a kid . I will definitely make it again . Thanks !

  78. 5 stars
    We loved this rice pudding recipe. I made it just like you posted and then I made another one without the cinnamon and raisins, both were really delicious! Oh! We topped the puddings off with whipped cream.

    Thank you for sharing.

  79. 5 stars
    This Morning Fabulous!!
    Group friends ALL up there chefs Loved had seconds.
    Already emailed your recipe to a few friends.
    I told them you were very pleasant to follow and dishes DOABLE!
    A.

  80. 5 stars
    I have used this recipe b4. FANTASTIC!! I didn’t have any whole milk so i used. 1.5 parts cream and the rest 2% turned out very well. Thank you!

  81. 5 stars
    AWESOME Rice pudding!!!! I followed the recipe exactly, other then I added 3 fresh Mango’s that I sliced up in thick chunks…. AMAZING!!!!! THANK YOU SO MUCH FOR THE RECIPE!!!

  82. My Grandma made rice pudding very similar to this, but she started with uncooked rice. Any idea how the baking would be different? Her recipe was in her head, none of her sisters even knew it. When she passed away the recipe was gone.

    1. My mom’s recipe: use 1/2 of the milk from recipe plus 1 tablespoon of butter to cook the rice for 20 minutes in a saucepan. Use this cooked mixture with remaining ingredients and follow above recipe.

  83. 5 stars
    Hello Lauren,
    My Mom used to make a baked custard rice pudding like this and I lost the recipe. I had been trying to recreate it and you made it real easy! This is a great rice pudding! I will definitely make it again. Thanx.
    P.S. I took photos and made sure your recipe is backed up. Including on paper 😋

    1. That’s so great to hear! I’m really happy you liked it and it reminded you of your mom’s!

  84. DONNA ROSE SAYS
    I MADE THIS RICE PUDDING RECIPE TWICE ALREADY. I USED ABORIO RICE WITH HAHD GROUND ANISESEED INSTEAD OF CINNAMON. ONE TABLESPOON CRUSHED IN A MORTAR AND PESTLE. LOVELY FLAVOR COMBINATION. All OTHER INGREDIENTS THE SAME. IT HAS BECOME A FAMILY FAVORITE ⭐️⭐️⭐️⭐️

  85. I want to make this recipe for a ladies card game tomorrow since I make this often I find the next day it’s a little stodgy ,do you think if I put everything together tonight ,leave in fridge ,and bake it tomorrow morning an hour before,I,go ,,it would be good for a 12 noon lunch ,would this work ,this is Definatly my favorite rice pudding ,thank you in advance ,

  86. I was wondering if you used whole eggs or just yolks, as in creme brûlée? The picture looked as though you used just the yolks and last time I used whole eggs had to add gelatin to get it to set up as a pudding. Just wondering; looks good, but calorie count and carbs are really high. Thanx….Paula

  87. Do you use hot water for the water bath? Rice pudding is one of my favorite desserts I can’t
    wait to try this recipe.

  88. Hi. Great desert especially the bath recipe. I love that. Taste real good. I’m a cookie lover but rice is always nice.
    Thank you.
    Sincerely,
    Mr. G.

  89. 5 stars
    very creamy and yummy. I can’t ever leave well enough alone, so I made 1/2 the recipe using 1.5 cups packed cooked rice, and half of the other ingredients. Works well. I too mixed the cinnamon into the sugar. I also added a tsp of ginger, a medium banana mixed in with the liquids so that it just about disappears. That worked well, so the next time I did the same thing and added slices of apple on the bottom. Soooo good.

  90. This is wonderful…just like Mom’s old recipe (that a sister took and won’t share 🙁 ).

    I will add some comments/cautions:
    1. You’ll note the photos show baking pans larger than 9 x 9…this recipe makes well over 2 quarts, so you’ll overflow a 9 x 9 unless it’s extraordinarily deep. I would recommend checking the volume (fill with water and measure back out if it isn’t marked) of your planned pan/dish and make sure it’s 3 quarts or thereabouts.
    2. Mix the cinnamon with the sugar and it will stay mixed in instead of floating on top.

    Thanks for providing this great old-fashioned recipe!

  91. 5 stars
    Hello Lauren Allen,

    After reading through a slew of comments I decided to leave one, a task I don’t often do. May I just say that your pudding is Wonderful Yummieness. I used left over basmati, cut back a bit on the sugar and WOW. It was creamy goodness. I had picked a smallerish pan and it worked well, I also, whipped it out of the oven at the 35 min mark and it set up nicely on the back burner. Next time I make it, I’ll start to swap out the liquids to see if I can do a non dairy/almond/soy and not have it too coconutty(??) Thanks for your work.

  92. I would like to try drained crushed pineapple to my rice pudding instead of raisins . Have any of you out there tried substitutes for raisens?

  93. 5 stars
    The rice pudding was delicious. I had invertedly overcooked two cups of light brown rice, which left me with 6 cups of mushy rice. I doubled the recipe, halving the milk and some of the sugar. I had no cream, just the 2% milk. My family loved it and so did my elderly Neighbors.

  94. 4 stars
    I think you have to play with the ingredient amount to your liking. After reading others comments, I used 2C rice, 1t cinnamon, 2C whole milk, 1C heavy cream, 3 eggs, 1/2C turbinado sugar and a sprinkling of yellow raisins. While I liked the consistency, it was thick after being refrigerated, to me, 2C of rice was too much. Next time I’m going to go with 1.5C rice because the rice just seemed to clump and make the pudding hard when it should be more creamy even after being cooled. My pudding only looked like the recipe photo straight from the oven, after cooling, it was very thick, which I don’t mind, but it too much rice makes it hard.

  95. Just made this and it is exactly like the one my mom used to make. A hint as to the raisins, if you soak them in a cup of water for about 20 minutes prior to adding them, they plump up and add more flavor to the recipe.

  96. I thought I left a comment yesterday, but I’m not seeing it today. Can I make this a day ahead? Thanks for posting the recipe, this has been a traditional holiday item in my family for generations!

    1. Do you mean make and bake and then reheat? Or prepare and then bake? Reheating is fine, although you’ll loose some of the creamy texture that will get soaked up by the rice as it sits in the fridge. I think it would work just fine to prepare it a day ahead (uncooked in the fridge) and then bake it. Enjoy!

  97. 5 stars
    I agree with you, baked is the best! Made this tonight for a warm treat and it turned out perfectly. Another great recipe from your site, thanks for sharing.

  98. 5 stars
    I’m very happy I found this recipe. It is exactly the dessert I grew up on as the youngest of 6 kids. My mother stretched a dollar and using leftover rice to make a dessert is exactly the kind of thing she did.

    I changed the recipe slightly because I didn’t have heavy cream, so I used 3 1/2 cups of whole milk and added two tablespoons of custard powder to help thicken it up. I still needed ten extra minutes in the water bath and another ten in the oven without the bath to get the top to set. Maybe next time – and there will be a next time! – I’ll use 3 cups of milk.

    Great recipe, thanks for sharing.

  99. I sit, eagerly awaiting for the d.elish-ousness(take note of my name!)to jump out of the oven and into my abyss of a stomach!

  100. I’ve tried 2 different rice pudding recipes. One I baked. The most recent I cooked in a pot. I was searching for a creamy consistency. Instead, after chilling, both recipes turned out way too firm. Is the only answer eating it without chilling?
    Both recipes contained egg so I am wondering if that is what caused the firmness.

    1. I think you’re right that the only true answer for creamy is eating it fresh. The eggs congeal, the rice absorbs and all this contributes to thicken. Be sure to cook in a water bath. You could cut down amount of rice slightly.

    2. Maryanne,
      I think the recipe you are after is for creamed rice, not rice pudding. I have looked at several recipes that are cooked on the stovetop with uncooked rice and without eggs. If it ends up too thick when chilled, add more milk. This is more like what you buy in the supermarket and what they call ‘rice pudding’ but is nothing like the baked rice pudding my mum used to make.
      Hope this helps!

  101. 5 stars
    Easy and delicious way to use leftover rice. Ended up having to use a 9×13 glass pan though. Stirred after 30 minutes and then another 30 minutes was enough by my oven.

  102. 5 stars
    So delicious and easy! I was craving a hot dessert a couple weeks ago when it was cold and rainy, but didn’t have much energy to cook. So I searched Google for a baked rice pudding, remembered your blog from a different recipe I had used, and decided to give it a try. It took a bit longer than the recipe stated, but I blame my oven for that. Warm custardy rice pudding with cinnamon and golden raisins… it was just what I wanted. It’s good for breakfast too!

    1. Hi Lindsay,
      Thanks so much for taking the time to comment! Sometimes classic rice pudding just hits the spot :).

  103. 5 stars
    Great recipe! Turned out very good, although may add a 1/2 t of salt in the next batch. There will be more for sure. Went over well with the family. My 91 year old mother-in-law has requested it, ahead of time, for at least once a week. Made more than my casserole dish would hold. It’s a little shallow, so filled two custard cups and baked them along side. They’ll make a lunch hit with my still working wife. Thanks!

  104. What temp should the water for the water bath be? Some recipes say the water should be boiling. Does this one need boiling water?

  105. One more thing, used 4 cups rice instead of 3, because I found the duck eggs and cream made it to rich, so adding an extra cup of rice balanced it out, not so overpowering.

  106. Great recipe! Except, for those of us with antipathy towards cinnamon, raisins and cold leftover rice, used nutmeg, fresh blueberries and fresh, hot rice instead. Turned out great.

  107. there was a recipe similar to this one but used uncooked rice. does anyone remember this one? i think it was on the box of minute rice.

    1. 2/3 C minute rice, 2 3/4 C milk, 1/3 C sugar, 1/2 tsp salt, 1/3 C raisins, 2 eggs slightly beaten, 1 tsp vanilla, 1/4 tsp nutmeg (optional), Combine rice thru raisins in saucepan. Bring to a boil over med. heat, stirring frequently. Simmer uncovered 10 min., stirring occasionally. Mix all else in a 1 qt casserole. Slowly stir in hot rice mixture. Set in a shallow pan; then pour 1″ of very hot tapwater into pan. Bake @375 degrees for 20-30 min or until edges are lightly browned and center is set. Cool at least 1 hour before serving. Makes about 4C or 6-8 servings. This recipe was found in an original “Timeless Recipes with Minute Rice” that you had to send for with .35 and one boxtop from Minute Rice. This is the only recipe I’ve ever used and it makes a nice, custardy top. Hope this is what you’re looking for.

        1. Yes. You create a waterbath with the two pans. One pan has the custard in it, and the other has water.

      1. Yes! This is the one I’ve used from a box about 45 years ago! However, I’ve never used min rice. Haven’t made in ages but now I’m not getting the creamy custard like I used to. Could be I’m using a different rice? Very frustrated, I used to be the queen of baked rice pudding

  108. I was wondering if three cups of cooked quinoa could be substituted for the rice to make this a protein dish. I recently saw a stuffed pepper soup recipe that used cooked quinoa instead of rice. Thanks in advance for your input!

  109. I am looking for a recipe for rice pudding that is creamy like the ones you buy in the store, do you have a recipe for that type of rice pudding!

  110. I can’t wait to make this. Years ago, I had a baked rice pudding recipe, from a Better Homes & Gardens book, but I must have given the book away. So, I found your recipe from doing an online search. I’ve just bought the cream and raisins, and I have all of the other ingredients. I’m sure this will be so delicious. Thank you for sharing your recipe.

    1. I have used almond milk in my rice pudding and its wonderful! the Norwegian recipe i used you folded whipped cream in at the end. my sons are vegan so I used vanilla almond mild to cook the rice in and i used a tub of whipped coconut cream folded in at the end..

    1. Hi Valerie, so sorry, I updated the recipe. I usually add about 1 cups, but you can add more or less depending on preference.

  111. Mine is in the oven as I type. Can’t wait for it to finish. It smells wonderful! I’m so excited to find a recipe like my mom use to make. Thanks for the recipe.

  112. The other day, I had some leftover rice in the fridge and went searching the internet for a baked rice pudding recipe and I found YOURS!! It was so easy to make and I want to tell you that it was DELICIOUS!! My husband and I both loved it!! It reminded us of our younger years!! Thanks so much!!

      1. 5 stars
        My gram always pre cooked hers… This is the same recipe. My grandsons love it so much! Served with a bit of warm milk on top!