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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.
Have made three times!
Now a fourth to bring to Christmas Day dinner.
RAVE reviews.
Cover with aluminum foil while cooking or no?
No, I don’t cover it.
Can the heavy whipping cream be omitted or a substitute used?
Can’t be omitted or the rice wont have enough liquid to cook. You could substitute half and half or milk but it wont be as creamy.
“No, I’m sorry–only regular long grain white rice will work.”
I used well-cooked short-grain brown rice, and that added a nuttier flavor, a chewier texture – I loved it! Try it!
I just made this for a potluck at work today. I hope it’s a success! Thanks 🙂
Can I cook ahead , refrigerate and serve cold?
Sure!
Thank you! Can’t wait to try it! Happy thanksgiving!
This was amazing! I’m not sure what it would taste like without baking it in water BUT WITH BAKING IT IN WATER IT WAS THE BEST RICE PUDDING IVE EVER HAD! I didn’t have raisin on hand but it was still AMAZING
Can I use rice that’s boiled in bag, or the kind in freezer section that you microwave?
No, I’m sorry–only regular long grain white rice will work.
Do you have to use long grain rice? My Mom passed away in 2013, I can’t find her recipe and hope this will be close to hers. I can’t add raisins due to Health reasons. Do you use nutmeg as well as cinnamon?
Long grain rice is best. Easy to omit the raisins. you can use a dash of nutmeg as well as cinnamon.
Best wishes.
I am addicted to this rice pudding:) love it.
My very first attempt at ever making Rice Pudding and I have to say that I am so glad that I went with this recipe. It was very simple and turned out great! A tad bit dryer than I had anticipated… is there anything that I can do to make it a just a little bit creamier? Otherwise, I am completely content & ecstatic that I found a recipe closest to my childhood memories of Rice Pudding. My mom lost this recipe years ago and her attempts have never turned out the same. She will be thrilled to know that it is here!! Thank you 🙂
Mine had the opposite effect. I wonder what I did wrong.?
I made the rice pudding today , it was delicious, just like I remember when I was a kid . I will definitely make it again . Thanks !