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:
- Banana Pudding
- Peach Cobbler
- Grandma’s Oatmeal Cake
- Apple Crisp
- Banana Cream Pie
- Baked Apples
- Raspberry Bread Pudding with Vanilla Cream Sauce
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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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*I originally shared this recipe January 2016. Updated November 2018.
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I made this today it has an awful lot of liquid definitely make a custard like consistency
I followed the recipe exactly as posted. It was great! I soaked the raisins in Gran Marnier.
Sooo good. Followed the recipe exactly. Did have to bake a little longer, but only problem with that is we had to wait longer to eat it. Will definitely be making again.
I loved the taste but it was running. Not sure what I did wrong.
I was looking for a recipe that reminded me of my mom’s. This. Is. It!!! My only variation was I didn’t add raisins. (My husband and son said they’d move out if I did. lol)
Thank you so much for unlocking a fantastic childhood memory.
That’s the way it’s supposed to come out. That’s how my great grandmother’s always came out. I absolutely love the custard part and when I make it I’m very disappointed when I don’t get that custard on top
Help please! I make my rice pudding from a recipe that’s been passed down from family that came here from Sweden. The recipe is:
4 c. whole milk
1 & 1/3 c. rice
2/3 c. sugar
5 lg. eggs (room temp.)
2 tsp. real vanilla
1/8 salt
cinnamon & nutmeg (sprinkle on top)
In a pot combine milk, rice (uncooked), sugar -& salt on the stove top. When it starts to boil, turn heat down and simmer for 10 minutes. Revive from heat and let stand for 10 minutes. Beat eggs well and pour into a casserole dish w/ vanilla. Add rice mixture to eggs slowly whisking the whole time. When combined sprinkle cinnamon and nutmeg on top and bake at 325 for 20 minutes. Remove promptly.
My problem is that sometimes the custard doesn’t set. (The custard is supposed to set mostly on top of the rice) it only happens once in a while but I make it the same way every time. I would like to know why it does this. Any ideas? Thanks.
Can this be made then frozen?
The pudding is tasty, but I had issues with the cinnamon staying on top and the custard separated from the rice. I used 2 loaf pans and water bathed at 350 for 45 minutes. Not sure what I did wrong
Made this baked rice pudding tonight very pleased with with it. Only change I made was to add 1 cup raisins soaked in bit orange juice. Will file this under comfort food. Looking forward to many more of your recipes.