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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.
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.
Hi Lauren! I appreciate this old fashioned recipe. I made too much rice for supper the other night, and my husband told me he’d love some rice pudding! So, rather than dig through my stash of old recipes, I found yours online! 🙂 I’d just like to know if you covered your casserole dish when baking… I did, and hope it was the right thing to do! I used my large Pyrex one… Thanks! I’m sure my husband will love it! 😋
This rice pudding is probably the best i’ve ever eaten. Seriously.
That said, after 60 minutes it was still just liquid so i cranked the oven to 375 and left it for another 20 minutes before it came out perfect.
Was i supposed to use boiling water for the bath?
Yummiest my mother made this 50 years ago when I found this and made it it sure brought back that good feeling of love and home.
Loved this !! easier that stove top method and less mess to clean up
OMG! I am 73 and I finally found a rice pudding recipe that tasted like my mother’s! I went exactly by the recipe and it turned out delicious! Eating it felt like home! Be sure to pass this on to your children! Note to those who complained about the size of pan: my pan was 9×9 but it was 3” deep. Follow direction, make no substitutions and it will be perfect.
it does not fit in a 9X9 pan. I used a 13X9
did not have a pan big enough to put it in a water bath. Cooked it without.
turned out great tastes great!
Made it. Loved it!
I am by no means a novice and I should have trusted my instincts and moved on from this recipe because it didn’t feel well written. It was a complete flop for me. After 1 hour it was still completely liquidy. I ended up cooking it on the stove top on low forever and adding an extra 2 cups of rice. Thankfully I pulled it from the heat right before the eggs began to curdle. It was still too liquidy so I presented to my husband as a “rice porridge” type dessert. Flavors were good. I’ll have to see how it tomorrow after spending the night in the fridge. But this is not going to be a make again.
Warm creamy tasty 😋 gone to heaven! Over the years (40+) I keep searching for warm rice pudding like the one my grandma would make. This is it! No searching anymore. My grandchildren, husband, family love this!
I make desserts for senior dining. With this recipe, what is the serving size?