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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.
Can I used dried apricots instead of raisins?
Sure!
Just what I was hoping for. Reminds me of the rice pudding my mother made when I was a child.
Excellent as it is used evaporayed milk for 1/2 milk. It did take extra 1/2 hr. For custard to set but was amazing
Just made it again for the second time 🙂 It was so good the first time, just like we remember from childhood. We’re working around self isolating for the pandemic, and have chickens so lots of eggs, had a quart of whole milk past code date but still good, and a box of golden raisins so this was a natural since we’re a little low on flour. Last week we made pineapple upside-down sponge cake because it uses eggs and very little flour. It’s fun to work with the ingredients you have sometimes.
Delish! This was just the recipe I was looking for. It came out perfectly with just the right amount of sweetness.
How long should it be baked for ramekins instead of a casserole?
They will bake for about 40-50 minutes- or until most of milk is absorbed and tops are golden-browned!
I made this yesterday and OMG!! This is by far the best rice pudding I have ever made and I have made a lot of different recipes! I substituted evaporated milk for the heavy whipping cream. I used the whole can (15oz) and added some nutmeg and my whole home smelled divine!
Had to bake 80 minutes as it was far too runny at 50. I am at a very high altitude so thought it may cook faster and dry out but just the opposite. Tastes great!
Made this recipe and it is very good.
I put more raisins than it called for and that was too much
Next time I will follow the recipe
This is reminiscent of my grandma’s recipe and the flavor is awesome. However, I found it very difficult to get it to thicken, even with drastically longer time in the oven. I just made it with one cup less milk and it really came out nice.
Cooked the rice on the stove first, slowly adding milk, then cinnamon and then raisins and sugar, slowly added milk, bit by bit till really creamy. Put into a Pyrex dish, stirred in some more milk. Topped with more cinnamon and some brown sugar and into oven for half hour…(didn’t need eggs nor cream) As I said above, it was delicious.
I couldn’t get it to thicken either. Very disappointed, way too much milk.
This recipe is very good. Pleasantly surprised!
Can I use cool whip for the whipping cream I want to use skim milk instead of whole milk
Cool whip wont work, sorry!
I have just did this rice pudding but my mum’s old fashion way and yes, you can use milk (I used semi skimmed) I also used the dessert rice, also known as risotto rice and it was beautiful, creamy and simply delicious…