Baked Rice Pudding

This old-fashioned Baked Rice Pudding recipe is made with cooked rice, milk, eggs, raisins, and cinnamon, baked into a creamy custard.

Ready IN

1 hr

Servings

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By Lauren Allen

October 10, 2025Updated:June 17, 2026

View the print-ready version of this recipe.

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.

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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Baked Rice Pudding

Lauren Allen

Time

1 hr

(Prep 10 minsCook 50 mins)

Servings

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Servings

Ingredients

4 large eggs
3/4 cups granulated sugar
3 cups milk
1 cup heavy whipping cream
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
3 cups cooked rice (leftover rice works great!), cooled
1 cup raisins

Instructions

STEP 1

Preheat oven to 350 degrees F.

STEP 2

Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well.

STEP 3

Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine.

STEP 4

Pour mixture into a greased, oven-safe casserole dish at least 9 by 9 inches, or into individual ramekins.

STEP 5

Place the filled casserole dish inside a larger, oven-proof dish. Add about 1 to 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.

STEP 6

If using a 9-by-13-inch or similar-sized pan, bake for 40 to 50 minutes or until the top has set (it's OK if it jiggles just slightly). If using a 9-by-9-inch pan, you may need to add 15 to 20 minutes until the top has set. Serve warm.

STEP 7

Leftovers store well in the refrigerator for up to 5 days.

Note

Make-Ahead Instructions: Cook the rice up to several days ahead of time.

Nutrition

Calories: 449kcal, Carbohydrates: 74g, Protein: 12g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 153mg, Sodium: 126mg, Potassium: 514mg, Fiber: 2g, Sugar: 33g, Vitamin A: 522IU, Vitamin C: 2mg, Calcium: 232mg, Iron: 1mg

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