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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.
RATIOS! Above all else we’re looking for a creamy texture not a soupy texture when you are ready to bake. So if you’re a little short on 4 cups of rice and don’t want to use cream, you can adjust the recipe easily. If you’re not using cream or full fat milk (i.e. almond milk), substitute Greek vanilla yogurt and/or cream cheese. Beat w eggs (you can also exclude whites for richer custard) BEFORE adding “milk”**FOOLPROOF FOR ANY RICE: The texture should be creamy not soupy and your rice should not be wet when adding to keep that consistency.** So to the super custard mixture above I would add the rice and ONLY enough ”milk” to get it to a creamy consistency. I also substitute: wht sugar for 2 tablespoons of brown sugar and honey to taste… and always some allspice for extra depth. If you’ve never used cardamom when baking with cinnamon you are missing out – it enriches and deepens the cinnamon flavor!
Do you use minute rice or long cooking rice? Which is best?
Any plain cooked rice will work!
I have been looking for a recipe similar to my mom’s. This one is a lot like my mom’s, taste’s wonderful! It’s not too sweet.
My family loved this pudding
Be sure to cook in a hot water bath for the custard taste.
I make this all the time and everyone loves it. I’ve never had any problems. I’ve used a water bath and not used a water bath. I put it in a 9 x 13 pan and it comes out perfect every time cooking for 50 minutes.
My favorite rice pudding recipe. I make it all the time!
I always make a half portion of this recipe with the leftover rice from dinner at our local Indian restaurant. It’s SO good and always turns out beautifully. Thank you for it.
I doubled the recipe and shared it with family. It was delicious and I will use this recipe again.
I followed the recipe. It took about 1 hour 20 mins to set up. No way this would fit in a 9×9 pan. Liquid ratio was fine. But this NEEDED more sugar. It also curdled a bit. After I pulled it out of the oven and dished it out.. it got a bit watery sitting. Very odd. I did bake in a water bath. All in all it was ok, but I won’t make this recipe again.
Also this isn’t my first time making rice pudding.
Same exact thing happened to me. Not impressed with this recipe
Love this recipe! It was quite jiggly after 50 minutes so I let it cool and then refrigerated before serving. It turned out delicious! This will be my go too!