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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.
We lived on a single mom’s teacher salary, and desert was a rare occurrence. When my mom did make desert it was baked rice pudding. I have been trying recipes for the past few years and finally found this recipe which is so close. It was a fond memory. Thank you for sharing this recipe. I had no raisins so used crazins . Still delicious.
I made this rice pudding today. It is fantastic. I omitted the water bath because we like the top to brown a little. I will add this recipe my collection.
I’ve been so hungry for rice pudding and this recipe just hit the spot. Yes, like others, I had to let it bake a little longer. But my eggs, milk, and cream were straight from the frig and cold. Maybe letting it sit out a bit and come close to room temp would help. Either way I’ll make this again! It’s so creamy and delicious!
Fall is just around the corner and it definitely feels like baked rice pudding time! Your recipe is very similar to my mother’s Swedish rice recipe. Have you ever added meringue to the top?
If they post my comment maybe you could read it and let me know if it’s like your mom’s? Mine is my great grandmother’s recipe, she immigrated from Sweden, who got it from her grandma. It’d be cool to compare.
The pudding has been baking 2 hours and now has thickened up and brown on top. I think is going to work😁
I’ just baking the pudding. It’s smelling great but it’s been baking now for 1 1/2 hours so far and absolutely not thickening!
I used almond milk but often have substituted it in other recepies with no problems. (eg. muffins or cakes). I’ll keep adding time and hope it works. 😬
Wondered how many eggs you used, which rack of the over it was on, and if you’re pretty sure the oven’s thermostat is accurate?
With kindest respect Murial, I wouldn’t think almond milk would make a custard, not enough fat content perhaps. ps. I add serval teaspoons of butter floated before placing in oven.
I absolutely adore Rice Pudding !!! I love making it for my daughter, she loves it to. It started with my Mum.
We have always baked it with Evaporated Milk.
Took a chance on this one, still used Vap Milk and Half and Half.
Not even Close, Sorry !!!
It’s ok, had to add more Vap Milk to eat it, mine dried out a lot. I read others had to cook longer, so I added 10 minutes to it, that’s all.
Not a fan. Being a daughter of an English Mum, you’d understand.
WONDERFUL! I didn’t have a 9×9 pan so I used a bundt pan. I had to cook an additional 30 minutes but it came out delicious! The only thing I would add is to the instructions when you say to beat the eggs and sugar it would be helpful to say how long but it turned out so good, Thank you so much!
Lisa…question for you….are you saying that you used a regular “tube style bundt” cake pan? I can’t imagine how this recipe would work in a bundt pan. I was looking through reviews and yours caught my eye. Did you have to change anything about this recipe? Thanks in advance.
This recipe is delicious & perfect! Just like Mom used to make! Was SO hungry for this. Thank you!
I loved this rice pudding and so did the family. YUM!
Followed the recipe but it’s still not cooked after an hour and 15 minutes. Very disappointed.
I made a double batch recipe. Not sure how much longer it took to bake but the pudding was delicious. Ovens don’t always behave as they should. The set temperature of an oven doesn’t always reflect the actual temperature thus resulting in to much or not enough heat. Adding a extra oven thermometer can be very helpful.
I had the same experience. I baked this pudding for 50 minutes, and the mixture was still liquid on top. I increased the cooking time by 10 minute intervals, checking the pudding after each added time. I added three 10 minute intervals (30 minutes) and the pudding finally cooked to perfection. I suppose different ovens will have varied cooking times with this recipe. Above all, be patient. The delectable pudding treat that results is well worth the extra wait.
For those of you who are commenting that the pudding isn’t cooked after 45-50 minutes. What temperature was your water bath? If you make it with cold water it will take a lot longer to bake. The same holds true for your ingredients, if the are cold straight out of the refrigerator it will take longer for the pudding to cook. I frequently use leftover cold (or frozen rice) which requires a much longer cooking time than using warm just cooked rice.