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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.
Loved your recipe just as it was written it came out absolutely wonderful. I’ll never understand why some people change a recipe by adding this or that and then comment on YOUR recipe . If they want to comment they should write their own recipes and post them. Just sayin!
Light fluffy and delicious. Great use of my of my failed stodgy rice! I used the water bath method and baked it for 2 hours at a low heat of 320F (160C) to prevent the top burning. It came out with a golden brown top and perfectly set with the rice evenly distributed throughout the pudding. I added the vanilla paste and chopped raisins, but used grated lime zest instead of cinnamon, because I have a lime tree which bears loads of fruit. I eat this for breakfast and add a jam topping of home-made marmalade!
Tastes just like mom’s! Yum.
Easy,tasty firm pudding, noproblem with hot water bath!
This has become a go to for me. I cook rice often for my dog so I just make extra. This comes together so quick if I don’t have whip cream I use all pet milk it is very good that way too. It’s great cold for breakfast with some fruits
This recipe for baked rice pudding is amazing everyone loves it and wants the recipe. I make it all the time❤️
Thank you
Karen
Midland,Michigan
It is my practice whenever using a recipe for the first time to follow it as closely as possible (sometimes against my better judgement). This one is certainly tasty enough but the instructions contain an egregious error and it makes me wonder if these have been tested as they are or proof-read before posting. I guess it’s time for me to trust my own experience and make what are obvious corrections. In this case, the problem is that there is no way that the quantities given will fit into a 9 x 9 pan. Even 9 x 13 wasn’t big enough Nor is the cooking time adequate.
I note that I am far from the first one to have this experience. I hope you will take these messages seriously and review all your instructions for accuracy.
I really hope you take this message seriously also as I just got done reading your comment and I also looked through everyone else’s comments. And for some reason I see yours was the only one that had a problem. So I don’t think you followed the recipe the way you think you did, as your they only 1 who has a problem! So maybe next time you should really proofread a recipe and follow it so you don’t have these problems again. And it sounds like you doubled your recipe and expected it to fit in a 9×9 dish 😂
I too followed the recipe and found the volume too much for a 9X9 and used a larger dish. I cooked it well over an hour and the top was still pure liquid. I turned off the oven and left it in there. Eventually it congealed and it was tasty. I will definitely reduce the milk next time.
I really hope you take this message seriously also as I just got done reading your comment and I also looked through everyone else’s comments. And for some reason I see yours was the only one that had a problem. So I don’t think you followed the recipe the way you think you did, as your they only 1 who has a problem! So maybe next time you should really proofread a recipe and follow it so you don’t have these problems again. And it sounds like you doubled your recipe and expected it to fit in a 9×9 dish 😂
This was scrumpdiddlyumptious, yum yum.
Delicious with vanilla ice cream, cream and tinned peaches.
Will definitely make again, lovely to eat on a cold winter’s night in Australia!
Great and marvelous. Craved rice pudding and raisins and selected this recipe. I followed using 2% milk and half & half, instead of the whole milk & cream and was very pleased. Hadn’t had baked rice pudding and raisins since childhood. Will definitely use this recipe again. Thanks!
This was the best recipe ever! I made it with 2 cups of regular milk and 2 cups of half and half. It filled a 2 qt Pyrex casserole dish.
I baked it on 375° uncovered for 1 hour, 15 minutes. It came out perfect. I served it with whipped cream. My husband loves it. I will definitely make this again! ♡