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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.
Hello Lauren,
My Mom used to make a baked custard rice pudding like this and I lost the recipe. I had been trying to recreate it and you made it real easy! This is a great rice pudding! I will definitely make it again. Thanx.
P.S. I took photos and made sure your recipe is backed up. Including on paper 😋
That’s so great to hear! I’m really happy you liked it and it reminded you of your mom’s!
DONNA ROSE SAYS
I MADE THIS RICE PUDDING RECIPE TWICE ALREADY. I USED ABORIO RICE WITH HAHD GROUND ANISESEED INSTEAD OF CINNAMON. ONE TABLESPOON CRUSHED IN A MORTAR AND PESTLE. LOVELY FLAVOR COMBINATION. All OTHER INGREDIENTS THE SAME. IT HAS BECOME A FAMILY FAVORITE ⭐️⭐️⭐️⭐️
I want to make this recipe for a ladies card game tomorrow since I make this often I find the next day it’s a little stodgy ,do you think if I put everything together tonight ,leave in fridge ,and bake it tomorrow morning an hour before,I,go ,,it would be good for a 12 noon lunch ,would this work ,this is Definatly my favorite rice pudding ,thank you in advance ,
Yes, I think that would work fine!
is there no salt used in this recipe?
I don’t add any, but feel free to add a pinch if you’d like 🙂
Would it be okay to use cooked jasmine rice in this recipe?
Sure, the flavor of the rice is just different.
I was wondering if you used whole eggs or just yolks, as in creme brûlée? The picture looked as though you used just the yolks and last time I used whole eggs had to add gelatin to get it to set up as a pudding. Just wondering; looks good, but calorie count and carbs are really high. Thanx….Paula
Yes, you will use whole eggs. Hope you get to try it.
Do you use hot water for the water bath? Rice pudding is one of my favorite desserts I can’t
wait to try this recipe.
Room temperature water is fine!
Hi. Great desert especially the bath recipe. I love that. Taste real good. I’m a cookie lover but rice is always nice.
Thank you.
Sincerely,
Mr. G.
very creamy and yummy. I can’t ever leave well enough alone, so I made 1/2 the recipe using 1.5 cups packed cooked rice, and half of the other ingredients. Works well. I too mixed the cinnamon into the sugar. I also added a tsp of ginger, a medium banana mixed in with the liquids so that it just about disappears. That worked well, so the next time I did the same thing and added slices of apple on the bottom. Soooo good.
This is wonderful…just like Mom’s old recipe (that a sister took and won’t share 🙁 ).
I will add some comments/cautions:
1. You’ll note the photos show baking pans larger than 9 x 9…this recipe makes well over 2 quarts, so you’ll overflow a 9 x 9 unless it’s extraordinarily deep. I would recommend checking the volume (fill with water and measure back out if it isn’t marked) of your planned pan/dish and make sure it’s 3 quarts or thereabouts.
2. Mix the cinnamon with the sugar and it will stay mixed in instead of floating on top.
Thanks for providing this great old-fashioned recipe!