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.
Follow me for more great recipes
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
Follow Me
*I originally shared this recipe January 2016. Updated November 2018 and October 2025.
This post contains affiliate links.
I made this today it has an awful lot of liquid definitely make a custard like consistency
I followed the recipe exactly as posted. It was great! I soaked the raisins in Gran Marnier.
Sooo good. Followed the recipe exactly. Did have to bake a little longer, but only problem with that is we had to wait longer to eat it. Will definitely be making again.
I loved the taste but it was running. Not sure what I did wrong.
I was looking for a recipe that reminded me of my mom’s. This. Is. It!!! My only variation was I didn’t add raisins. (My husband and son said they’d move out if I did. lol)
Thank you so much for unlocking a fantastic childhood memory.
That’s the way it’s supposed to come out. That’s how my great grandmother’s always came out. I absolutely love the custard part and when I make it I’m very disappointed when I don’t get that custard on top
Help please! I make my rice pudding from a recipe that’s been passed down from family that came here from Sweden. The recipe is:
4 c. whole milk
1 & 1/3 c. rice
2/3 c. sugar
5 lg. eggs (room temp.)
2 tsp. real vanilla
1/8 salt
cinnamon & nutmeg (sprinkle on top)
In a pot combine milk, rice (uncooked), sugar -& salt on the stove top. When it starts to boil, turn heat down and simmer for 10 minutes. Revive from heat and let stand for 10 minutes. Beat eggs well and pour into a casserole dish w/ vanilla. Add rice mixture to eggs slowly whisking the whole time. When combined sprinkle cinnamon and nutmeg on top and bake at 325 for 20 minutes. Remove promptly.
My problem is that sometimes the custard doesn’t set. (The custard is supposed to set mostly on top of the rice) it only happens once in a while but I make it the same way every time. I would like to know why it does this. Any ideas? Thanks.
Perhaps it’s your rice? Do you use cooked rice? Long Grain? Medium Grain?
Can this be made then frozen?
No. The custard would separate and get watery. The texture of the whole thing would suffer.
The pudding is tasty, but I had issues with the cinnamon staying on top and the custard separated from the rice. I used 2 loaf pans and water bathed at 350 for 45 minutes. Not sure what I did wrong
Made this baked rice pudding tonight very pleased with with it. Only change I made was to add 1 cup raisins soaked in bit orange juice. Will file this under comfort food. Looking forward to many more of your recipes.