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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.
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!
What is the serving size?
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.
It is delicious but like the last time I made it took 65 min in a casserole dish !!
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.
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.
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!
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.
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!
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.
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.