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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.
Can I double the recipe?
Sure, as long as you have a dish large enough to hold it 🙂
I’m very happy I found this recipe. It is exactly the dessert I grew up on as the youngest of 6 kids. My mother stretched a dollar and using leftover rice to make a dessert is exactly the kind of thing she did.
I changed the recipe slightly because I didn’t have heavy cream, so I used 3 1/2 cups of whole milk and added two tablespoons of custard powder to help thicken it up. I still needed ten extra minutes in the water bath and another ten in the oven without the bath to get the top to set. Maybe next time – and there will be a next time! – I’ll use 3 cups of milk.
Great recipe, thanks for sharing.
I sit, eagerly awaiting for the d.elish-ousness(take note of my name!)to jump out of the oven and into my abyss of a stomach!
I’ve tried 2 different rice pudding recipes. One I baked. The most recent I cooked in a pot. I was searching for a creamy consistency. Instead, after chilling, both recipes turned out way too firm. Is the only answer eating it without chilling?
Both recipes contained egg so I am wondering if that is what caused the firmness.
I think you’re right that the only true answer for creamy is eating it fresh. The eggs congeal, the rice absorbs and all this contributes to thicken. Be sure to cook in a water bath. You could cut down amount of rice slightly.
Maryanne,
I think the recipe you are after is for creamed rice, not rice pudding. I have looked at several recipes that are cooked on the stovetop with uncooked rice and without eggs. If it ends up too thick when chilled, add more milk. This is more like what you buy in the supermarket and what they call ‘rice pudding’ but is nothing like the baked rice pudding my mum used to make.
Hope this helps!
Too much rice was added.♥
Just like my Mom used to make!! Dad loves it too..
Easy and delicious way to use leftover rice. Ended up having to use a 9×13 glass pan though. Stirred after 30 minutes and then another 30 minutes was enough by my oven.
anyone try this with non fat milk ?
So delicious and easy! I was craving a hot dessert a couple weeks ago when it was cold and rainy, but didn’t have much energy to cook. So I searched Google for a baked rice pudding, remembered your blog from a different recipe I had used, and decided to give it a try. It took a bit longer than the recipe stated, but I blame my oven for that. Warm custardy rice pudding with cinnamon and golden raisins… it was just what I wanted. It’s good for breakfast too!
Hi Lindsay,
Thanks so much for taking the time to comment! Sometimes classic rice pudding just hits the spot :).
can uuse condensed cream for the heavy cream and cut back on sugar if so how much about half maybe
We loved it. I used all 2% milk, because that’s what we had on hand. Still rich and creamy.