This post contains affiliate links.
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.
Follow me for more great recipes
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
*I originally shared this recipe January 2016. Updated November 2018 and October 2025.
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!