A warm and delicious Baked Rice Pudding recipe make with cooked rice, cinnamon, and raisins. This simple old fashioned recipe is easy to make and uses ingredients you may already have on hand!
Looking for an even healthier rice pudding recipes? Check out my Creamy Brown Rice Pudding!
Did you know there are two, very different, kinds of rice pudding? So, for anyone out there that may think they don't like rice pudding, maybe they haven't tried the right version. 🙂
One version of rice pudding is made in a saucepan and the end result is similar in taste to store-bought rice pudding or “arroz con leche”. It's milky, and kind of thick and mushy and pretty tasty.
The other, old fashioned type of rice pudding is a baked, custard-style rice pudding. This version gets my vote every. single. time.
My mom used to make this Baked Custard Style Rice Pudding all the time when we were young. She would add lots of raisins and top it with cinnamon. Just thinking about it brings back really good memories :-). I love old fashioned recipes like this. They're warm, hearty and completely delicious. Plus, it's one of the cheapest desserts you can make.
This dessert is perfect for a cold winter night when you want to make something really easy and delicious using ingredients you already have in your pantry.
How to make old fashioned rice pudding:
Start by beating eggs and sugar together in a bowl. Then, slowly add the milk and cream and mix. Add vanilla, cinnamon, rice, and raisins and stir to combine. Pour the mixture into a casserole dish that is oven safe and cook it in a water bath.
Don't be intimidated by the water bath, it's simple just bake the pan inside another large pan with water in it. The water bath helps the custard to be creamy and cook evenly. This rice pudding recipe takes about in the oven for about 40-50 minutes.
Can you use leftover rice to make rice pudding?
YES! This is a great dessert to throw together using leftover rice.
Consider trying these popular “old-fashioned” desserts:
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Recipe
Baked Rice Pudding
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.
- Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine.
- Pour mixture into a greased casserole dish. Any oven-safe dish will work--you can use one pan to bake at least 9x9'' or bigger, or smaller individualized serving dishes.
- Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of 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 9x9'' or slightly larger pan, bake for 40-50 minutes or until the top has set (It's okay if it jiggles just slightly). Serve warm.
- Leftovers store well in the refrigerator for up to 5 days.
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe January 2016. Updated November 2018.
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Love it. Thank you. Very easy to make.
GONNA TRY this one ..
I’ve been Searching & looking for a rice pudding recipe for awhile now,
A rice pudding recipe that might come close to what my grandma would make for us ..
Because this recipe reads like a REAL OLD FASHIONED recipe .. I’m gonna make this one , wish me luck !
and Thanks for posting it ❤️
Hello,
I was wondering what can i use in replacement of heavy whipping cream? My mom never used it, and her’s was fantastic and she cooked in oven in a bowl , stirring occasionally>
Cindy
When I make it I use 1 or 2% milk and add a couple of tablespoons of melted butter it works great
I followed the recipe to the letter but for some reason the “custard” has the texture of scrambled eggs. Did I not mix the egg and milk mixture long enough?
I’m sorry that happened! Yes, that possible…or there wasn’t enough water in the water-bath.
Great taste, I added a touch of nutmeg. Same thing happened, the custard turned out scrambled egg texture. I had added more water as mentioned. Will try again though and hope for the best.
Love this! I’ve made it several times, and my family can’t get enough thank you so much for sharing.
Can thus be frozen.
I haven’t tested freezing this recipe, But I think it could work. I don’t think the reheated product would be as creamy as when it’s first baked fresh.
I don’t think the custard would freeze well.
Have this in the oven right now. 😊
Can you substitute heavy cream with anything?
You could use half and half or whole milk but it wont be as creamy. You could also use coconut milk but it would change the flavor slightly.
Can I use jasmine rice
Yes, the flavor will just change slightly.
Better than my Better Homes and Gardens Cookbook recipe that I’ve been using for 2 decades! Creamy, decadent goodness. I had leftover brown rice to use. Worked beautifully.
I love this recipe so much, I’m leaving a review (I never do)! I always loved my Mom’s rice pudding but it was a long process that almost always resulted in parts of crunchy rice. This wonderful recipe was so easy to make, tastes better than Mom’s (shh), and I can’t stop making it. No, really. I’ve made this recipe 5 times since Thanksgiving and it’s Dec 26th. ‘Tis the season!
Thank you so much for sharing Marti! I’m so happy it reminds you of your mom’s. Thanks for taking the time to comment!