This post contains affiliate links.
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.
Follow me for more great recipes
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
*I originally shared this recipe January 2016. Updated November 2018 and October 2025.
Maybe I over baked it, maybe I don’t like rice pudding, but it was just ……………………………not good.
It’s in the oven right now. It has alot of liquid even though I added probably 4 cups of cooked rice. Im cooking it a while longer. I added orange orange zest from 1 large orange which adds amazing flavor. I also add nutmeg. I had a spoonful to taste and WOW, can’t wait to serve it for Easter breakfast. I am also adding candied orange slices on the top.
Hi, Lauren,
I made this rice pudding. I didn’t have heavy cream; therefore, I mixed reconstituted powdered milk and Almond milk for the milk requirements. Also, I added four tablespoons of white flour; I like a solid rice pudding as my Mom made when I was young; that is many years ago. It is in the oven just now as I am writing this note. I will let you know how it all turns out.
I agree. Recipe had too much liquid.
Since there are only two of us made a half recipe. Its relatively easy to make and makes a good down-home dessert.
Can this recipe be doubled?
Very good rice pudding. Added some cardamon which added nice flavor. Like the other commenters state the pudding took much longer to bake than the recipe calls for. Even after 80 minutes in the oven the top was not fully set. My independent oven thermometer read 350 F. May add an egg and decrease the milk a bit to get more of a custardy pudding and reduce baking time. Everyone really enjoyed the result.
The milk needs to be simmered on top of the stove first, then slowly added to the beaten eggs, vanilla and cinnamon. And this way you don’t need cream. Bake at 375 for 35 minutes. I’ve been making it this way since 1970. Enjoy!
Thanks for the tip, Nancy. I wanted to make this, but I didn’t have whipping cream. So now I can make my rice pudding. Wish me luck!
Your version came out great. I did use the water bath. Took 10 min longer but it’s fantastic. I had heavy cream, but Old Fashioned Rice Pudding did mot, Thank you for your comment on the recipe
T hug and you for your well-tried experience!!
I have done some crazy stuff to this recipe (too much cinnamon, too much rice) and it always forgives me. We love it. My question is how would I bake it into individual servings. Is that possible?
Cooked it for 10 extra minutes but it was still undercooked. Great taste but if I made it again, I’d use less milk.
All ovens vary and cook time will also vary depending on locations. That’s why I advice to “cook until the top has set”.
I cooked until the top was set. It was even getting brown around the edges. The ingredients kind of separated; rice & raisins sank to the bottom. Under the set top was about an inch of liquid.
I smushed it all together and it tasted fine, but it didn’t come out right. Any advice?
Preheat oven with bath pan then enter the 9 x 9.
Recipe is much the same as I use but since I do not like the custard on top, I stir it several times as it starts to cook and thicken. That keeps the rice combined with the liquid. I guess it is all what you grew up with.
Yes this rice pudding did not cook right. Waste of ingredients. Waste of electricity. Waste of time. Very disappointing. DO NOT TRY THIS RECEIPE.Joann
Sad. What didn’t work for you appears to work well for others. Sad you discourage others from trying it.
My husband made this and it was absolutely delicious!!
Cooked it a few minutes longer as he used a glass baking dish.