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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.
This will not fit in a 9×9 dish.
Not only that, but the cook time should be way longer. I’m not a novice baker/cook. I know the techniques, and science behind most of baking.
I’m going back to my cookbooks for any baking recipes.
This will not fit in a 9×9 dish.
I made this…. it needed an hour and 40 min. of time. It was not done. The precooked rice fell apart as I pre-cooked it an cooled it. So frustrated. I’m willing to try again with half the sugar and twice the bake time. I will not pre-cook the rice so much either.
Too much liquid or cooking time is way off. Very soupy after 55 minutes.
If it’s still soup, cook it longer, until only the center is slightly jiggly.
I made this recipe twice and both times the pudding comes out soupy. Any ideas?
I always had this as a child growing up. Only modifications were added vanilla, cinnamon and walnuts and topped with cinnamon sugar.
I cut the recipe in half, cooked it in a 9×9 glass dish, set it in a pan with water halfway up the side of the dish and I still had to add 45 minutes to the cooking time. The flavor is fine and it is custard like, just the timing is off in my experience
tastes amazing! must try. I will make for every appropriate occasion.
Made exactly as directed with only 1 exception. I did not place in my dish inside another dish with water because I like the crusty edges. It was delicious. I cooked it for 30 minutes in a pre heated 400° oven. Great with a little whipped cream on top or as is. Will definitely make again.
Cooking time was around an 1 hour plus! I cooked the rice pudding for the given time and it was still very sloppy. Taste great though after cooking longer!