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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.
I love this rice pudding! Comes out perfect every time. I love the custard texture. It’s the only recipe I use now.
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..
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.
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.
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.
That’s the way it’s supposed to come out. That’s how my great grandmother’s always came out. I absolutely love the custard part and when I make it I’m very disappointed when I don’t get that custard on top
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.
This rice pudding isn’t anywhere near as sweet as it should be to taste good. I was very disappointed in it.
Add sugar. Not sweet enough problem solved.
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.
Did not add sugar in the above approach.
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!
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.