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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe January 2016. Updated November 2018 and October 2025.
Is it possible to freeze the rice pudding?
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!
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.
Do you have to use cream? Or can it be just milk
Yes you can use milk but it wont thicken as much or have as creamy of texture.
I made this recipe twice in the past week, and it is delicious. It looks and tastes just the way I like rice pudding.
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!
I doubled the recipe, cooked it for 1 hour, came out perfect!!!
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.
Does it matter what kind of white rice you use? All I have is jasmine. Can’t wait to make this. Looks delicious!
That’s fine, it will just taste a little different then regular rice.
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.