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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What size dish?
I’ve updated the pan size in the directions.
What size casserole dish do you use?
I’ve updated the pan size in the directions.
Could not get it to set up properly. Cooked for 2 hours, but still quite liquidy. Won’t try that again.
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!
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.
Has anyone tried this with almond milk or part almond milk for the milk portion of it?
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..
It may be right in front of my face, but I don’t see the amount of raisen still add. Are they listed?
Hi Valerie, so sorry, I updated the recipe. I usually add about 1 cups, but you can add more or less depending on preference.
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.
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!!
Thanks so much Kim! I’m really happy you and your husband liked it. Such a classic recipe 🙂
This looks delicious!! It reminds me of the rice pudding my mom and dad would make when I was little.
Is the rice precooked in the old fashioned custard style rice pudding ?
Yes, the rice is cooked before adding it to the recipe.
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!
I added lemon extract and removed the raisins…. WONDERFUL!!
Why would you do that
Because Paul! Just Because.
4 am here and this made me laugh…a good morning laugh…ty Paul.
That sounds awesome!! I don’t care for raisins in my rice pudding either. I usually add a vanilla bean pod!