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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.
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.
Wonderful tasty recipe I followed recipe exactly!! Thank you for this recipe it’s GREAT!!
Hello Lauren Allen,
After reading through a slew of comments I decided to leave one, a task I don’t often do. May I just say that your pudding is Wonderful Yummieness. I used left over basmati, cut back a bit on the sugar and WOW. It was creamy goodness. I had picked a smallerish pan and it worked well, I also, whipped it out of the oven at the 35 min mark and it set up nicely on the back burner. Next time I make it, I’ll start to swap out the liquids to see if I can do a non dairy/almond/soy and not have it too coconutty(??) Thanks for your work.
I would like to try drained crushed pineapple to my rice pudding instead of raisins . Have any of you out there tried substitutes for raisens?
Im sure that would be delicious!
I made this with brown rice and 2% milk and no cream. It turned out great!
The rice pudding was delicious. I had invertedly overcooked two cups of light brown rice, which left me with 6 cups of mushy rice. I doubled the recipe, halving the milk and some of the sugar. I had no cream, just the 2% milk. My family loved it and so did my elderly Neighbors.
I think you have to play with the ingredient amount to your liking. After reading others comments, I used 2C rice, 1t cinnamon, 2C whole milk, 1C heavy cream, 3 eggs, 1/2C turbinado sugar and a sprinkling of yellow raisins. While I liked the consistency, it was thick after being refrigerated, to me, 2C of rice was too much. Next time I’m going to go with 1.5C rice because the rice just seemed to clump and make the pudding hard when it should be more creamy even after being cooled. My pudding only looked like the recipe photo straight from the oven, after cooling, it was very thick, which I don’t mind, but it too much rice makes it hard.
Just made this and it is exactly like the one my mom used to make. A hint as to the raisins, if you soak them in a cup of water for about 20 minutes prior to adding them, they plump up and add more flavor to the recipe.
I thought I left a comment yesterday, but I’m not seeing it today. Can I make this a day ahead? Thanks for posting the recipe, this has been a traditional holiday item in my family for generations!
Do you mean make and bake and then reheat? Or prepare and then bake? Reheating is fine, although you’ll loose some of the creamy texture that will get soaked up by the rice as it sits in the fridge. I think it would work just fine to prepare it a day ahead (uncooked in the fridge) and then bake it. Enjoy!
I agree with you, baked is the best! Made this tonight for a warm treat and it turned out perfectly. Another great recipe from your site, thanks for sharing.
Thanks Carol, I’m so glad you enjoyed it.
Delicious! Thanks for a wonderful recipe!