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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.
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.
Tried this recipe twice now. Once with water bath once without and both times I ended up with scrambled eggs in my pudding. Flavor was great just didn’t like the little bits of egg. I will try one more time this time heating the cream/milk and tempering in the eggs to see if that works. If not won’t be trying this one again.
I’m confused why u r having scrambled eggs in your rice pudding. It’s just a custard base with rice in it. R u starting with a hot rice or cold?
Dang, I thought with all these high ratings, this recipe would be a winner. but soooooo many things went wrong! I could tell before i put it in the oven there was wayyyy tooo much liquid and i even held back 1 cup of milk, so i kept adding cup after cup of rice. 40 min in, it was still swimming in liquid and hadn’t set up *at all*!!! I’m not sure what went wrong. I bumped up the heat to 375F and am baking for another 40 min. I don’t have an oven thermometer but i usually bake/roast at the given temp and everything else I’ve made has turned out great. If it doesn’t start setting up in another 20 min (that would be 1 hr of baking), I’m going to spoon the liquid off the top. Now, b/c i was trying to salvage it by adding more and more cooked rice, I will have sooo much of it if it doesn’t turn out well. sigh…..
This was very good. Next time I will add a bit more sugar-about 1/4 cup. I did not use the water bath, just baked it straight in a regular pan. It took about 70 minutes to bake for me, but my customers raved over it.
Nice recipe. I made it in a 9×9 inch casserole dish, and cooked it for 50 minutes at 350. I took it out and stirred it at that time to mix the rice and rasins with the liquid, then put it back in for another 30 minutes. It was very nice.
By the way, I used an ancient grain rice mix (brown rice, lentils, quinoa, sorghum, and wild rice), and it worked well. Next time, I’ll try cranberries instead of raisins.
Thanks for the recipe!
I’m an experienced home cook and baker and, although I have my tried and true recipes, I thought I’d try this one for a change. Taste is Ok but texture is not very pleasant. Like others, I had to bake longer than instructed. Raisins sank to the bottom, custard stayed on top instead of distributed throughout. The taste is the only thing that came out Ok, but this isn’t something I would serve to anyone outside my family. If I could give it 2 1/2 stars instead of 3, I would.
Thanks though for inspiring me to try something new.
This is the same recipe I watch/helped my Mother make near 60yr ago. Rice has to be cold, refrigerated or left aside for quite awhile to dry, same as for fried rice/ Nasi Goreng. 1/2 way through cooking, insert a fork through the developing skin to stir up the raisins and rice to suspend them. Try not to break the skin up, that is don’t stir/mix, just agitate the base. Works for me. ps This is so lovely for me to share today as it’s Mothers Day in Oz, my Mum died 49yrs ago.
I echo the other reviews that it’s far too liquidy at the given instructions. Not sure if it’s the water bath or what?
After almost 40 minutes mine was still very very liquid. I removed it from the water bath and we’ll see how it goes.
I made this rice pudding recipe and it as very good. My family loved it. This recipe is definitely a keeper.
I would love to make this next winter (I’m Australian so that’s next year) but I’m allergic to dairy protein. Could you suggest how to make this without dairy please?
I’m sure a non-dairy milk will work well!
I had heavy cream left over so I used almost 2 c of cream & 2 cups of toasted coconut / almond milk. I added 1 egg for a total of 5 eggs & used 1.25 t cinnamon & .25 t nutmeg. I put this in long glass baking pan @ 350 and baked for 38 minutes (not water bath). This is delicious! Will be my go to rice pudding recipe from here on.
Very disappointed in this recipe. Took much longer to bake than suggested and never quite had the right consistency. I find recipes where the rice is cooked in with the milk are much better. Would not recommend this recipe. I ended up throwing the pudding away.