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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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Recipe
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
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*I originally shared this recipe January 2016. Updated November 2018 and October 2025.
Great recipe! Turned out very good, although may add a 1/2 t of salt in the next batch. There will be more for sure. Went over well with the family. My 91 year old mother-in-law has requested it, ahead of time, for at least once a week. Made more than my casserole dish would hold. It’s a little shallow, so filled two custard cups and baked them along side. They’ll make a lunch hit with my still working wife. Thanks!
What temp should the water for the water bath be? Some recipes say the water should be boiling. Does this one need boiling water?
I don’t use boiling water. I just add room temp water from the tap. 🙂
Thanks!
Did I miss how many servings for this recipe?
Makes about 9 servings
One more thing, used 4 cups rice instead of 3, because I found the duck eggs and cream made it to rich, so adding an extra cup of rice balanced it out, not so overpowering.
Oops, forgot, added a tsp of salt too.
And also used duck eggs instead of chicken eggs, made for a pleasant more chewy texture.
Great recipe! Except, for those of us with antipathy towards cinnamon, raisins and cold leftover rice, used nutmeg, fresh blueberries and fresh, hot rice instead. Turned out great.
What do you grease the pan with?
there was a recipe similar to this one but used uncooked rice. does anyone remember this one? i think it was on the box of minute rice.
2/3 C minute rice, 2 3/4 C milk, 1/3 C sugar, 1/2 tsp salt, 1/3 C raisins, 2 eggs slightly beaten, 1 tsp vanilla, 1/4 tsp nutmeg (optional), Combine rice thru raisins in saucepan. Bring to a boil over med. heat, stirring frequently. Simmer uncovered 10 min., stirring occasionally. Mix all else in a 1 qt casserole. Slowly stir in hot rice mixture. Set in a shallow pan; then pour 1″ of very hot tapwater into pan. Bake @375 degrees for 20-30 min or until edges are lightly browned and center is set. Cool at least 1 hour before serving. Makes about 4C or 6-8 servings. This recipe was found in an original “Timeless Recipes with Minute Rice” that you had to send for with .35 and one boxtop from Minute Rice. This is the only recipe I’ve ever used and it makes a nice, custardy top. Hope this is what you’re looking for.
Do you take all the mixed ingredients in one pan and place them in another then bake?
Yes. You create a waterbath with the two pans. One pan has the custard in it, and the other has water.
Yes! This is the one I’ve used from a box about 45 years ago! However, I’ve never used min rice. Haven’t made in ages but now I’m not getting the creamy custard like I used to. Could be I’m using a different rice? Very frustrated, I used to be the queen of baked rice pudding
I was wondering if three cups of cooked quinoa could be substituted for the rice to make this a protein dish. I recently saw a stuffed pepper soup recipe that used cooked quinoa instead of rice. Thanks in advance for your input!
Hi Terri, I haven’t tried that, but it could definitely work! Let me know if you try it 🙂