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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.
We loved this rice pudding recipe. I made it just like you posted and then I made another one without the cinnamon and raisins, both were really delicious! Oh! We topped the puddings off with whipped cream.
Thank you for sharing.
This Morning Fabulous!!
Group friends ALL up there chefs Loved had seconds.
Already emailed your recipe to a few friends.
I told them you were very pleasant to follow and dishes DOABLE!
A.
Thank you so much!!
Just made it and it’s the best rice pudding I have ever tasted!!! Will make it again and again.
Thank so much for taking the time to leave a great comment!
I have used this recipe b4. FANTASTIC!! I didn’t have any whole milk so i used. 1.5 parts cream and the rest 2% turned out very well. Thank you!
It’s in the oven now and my whole kitchen smells AMAZING! Can’t wait to dive in😊. Thanks for sharing!
R U Kidding? WOW looks delicious and something I can Make!!!! BRAVA.
Mine’s in the oven. Glad to use up the heavy cream I had in the fridge. Can’t wait!
AWESOME Rice pudding!!!! I followed the recipe exactly, other then I added 3 fresh Mango’s that I sliced up in thick chunks…. AMAZING!!!!! THANK YOU SO MUCH FOR THE RECIPE!!!
My Grandma made rice pudding very similar to this, but she started with uncooked rice. Any idea how the baking would be different? Her recipe was in her head, none of her sisters even knew it. When she passed away the recipe was gone.
My Grandmother made it with uncooked rice as well. I’ve never tried it.
Let me know if you try it.
My mom’s recipe: use 1/2 of the milk from recipe plus 1 tablespoon of butter to cook the rice for 20 minutes in a saucepan. Use this cooked mixture with remaining ingredients and follow above recipe.
It’s in the oven right now.
Wonderful–I hope you love it!
Mine also