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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.
Does the water bath start with boiling water or tap water?
Tap water.
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.
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!
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.
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 🤞
What do you use to grease the pan , butter?
Yes, or non-stick cooking spray.
Can this recipe be frozen
I don’t recommend it. The texture wouldn’t be great re-heated.
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!
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.
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!
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.
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.