This old fashioned baked rice pudding is a comforting dessert made with simple pantry staples like cooked rice, milk, eggs, sugar, raisins, and cinnamon. Baked gently in a water bath, it develops a rich, creamy custard texture that feels both nostalgic and satisfying. It’s an excellent way to transform leftover rice into a warm, sweet treat perfect for family gatherings or cozy evenings.
Why You’ll Love This Recipe
This baked rice pudding is a classic dessert that has been loved for generations. It’s simple to prepare, affordable, and uses ingredients that most people already have in their kitchen.
One of the best things about this recipe is the custard-style texture. Unlike stovetop rice pudding, baking it in the oven with a water bath creates a silky, creamy consistency that feels rich and indulgent.
It’s also a great way to use leftover rice. Instead of letting cooked rice go to waste, you can turn it into a delicious dessert with just a few additional ingredients.
Another reason people love this recipe is its comforting flavor. The combination of vanilla, cinnamon, and sweet raisins creates a warm and nostalgic taste that reminds many people of homemade desserts from childhood.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs
¾ cup granulated sugar
3 cups whole milk
1 cup heavy whipping cream
2 teaspoons vanilla extract
1½ teaspoons ground cinnamon
3 cups cooked white rice
1 cup raisins
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch or similar oven-safe casserole dish.
In a large mixing bowl, beat the eggs and granulated sugar together until well combined.
Slowly pour in the milk and heavy cream while whisking continuously to create a smooth custard mixture.
Add the vanilla extract and ground cinnamon and mix well.
Stir in the cooked rice and raisins until evenly distributed throughout the mixture.
Pour the pudding mixture into the prepared casserole dish or divide it into individual ramekins.
Place the filled casserole dish inside a larger oven-safe pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the pudding dish. This water bath helps the pudding bake evenly and develop a creamy custard texture.
Bake for 40–55 minutes, depending on the size of the dish. The top should be set while the center remains slightly jiggly.
Remove from the oven and carefully take the pudding dish out of the water bath. Allow it to cool slightly before serving.
Serve warm, optionally sprinkled with extra cinnamon.
Servings and timing
Servings: 8 servings
Prep time: 10 minutes
Cook time: 45–55 minutes
Total time: about 1 hour
Variations
Cinnamon Raisin Version
Add an extra ½ teaspoon of cinnamon and replace half of the raisins with golden raisins for a deeper flavor.
Nutty Rice Pudding
Stir in ½ cup chopped toasted almonds or walnuts before baking for added texture.
Coconut Twist
Replace 1 cup of the milk with coconut milk and sprinkle toasted coconut on top after baking.
Fruit Addition
Add ½ cup chopped dried apricots or dates along with the raisins for a fruity variation.
Spiced Version
Add a pinch of nutmeg or cardamom along with the cinnamon for a warm spiced flavor.
Storage/Reheating
Storage
Allow the rice pudding to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 5 days.
Reheating
Reheat individual portions in the microwave for about 30–60 seconds until warm. You can add a small splash of milk before reheating to restore the creamy texture.
Freezing
While it can be frozen, the texture may change slightly after thawing. If freezing, store in a sealed container for up to 2 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I use freshly cooked rice for this recipe?
Yes, freshly cooked rice works well. Just make sure it has cooled slightly before mixing it with the custard ingredients.
What type of rice works best?
Long-grain white rice works very well, but medium grain or jasmine rice can also be used for a slightly softer texture.
Why is the water bath important?
The water bath helps the pudding cook gently and evenly, preventing the eggs from curdling and creating a smooth custard texture.
Can I make this recipe without raisins?
Yes, you can leave them out or replace them with other dried fruits like chopped dates or dried apricots.
How do I know when the pudding is done?
The pudding is ready when the top is set and the center jiggles slightly when the dish is gently shaken.
Can I make rice pudding ahead of time?
Yes. You can prepare and bake it ahead of time, then store it in the refrigerator and reheat when ready to serve.
Can I use only milk instead of cream?
Yes, but the pudding will be slightly less rich. The cream adds extra smoothness and a fuller flavor.
Can I bake it in individual ramekins?
Yes, ramekins work very well and may reduce the baking time slightly.
Why is my pudding too firm?
Overbaking can cause the pudding to become too firm. Remove it from the oven when the center is still slightly soft.
Can this dessert be served cold?
Yes, it can be enjoyed either warm or chilled depending on your preference.
Conclusion
Old fashioned baked rice pudding is a timeless dessert that transforms simple ingredients into something rich, creamy, and comforting. With its custard-like texture and warm cinnamon flavor, it’s a dessert that feels both nostalgic and satisfying. Whether you’re using leftover rice or making it specifically for this dish, this recipe is easy to prepare and perfect for sharing with family and friends.
A classic custard-style baked rice pudding made with cooked rice, milk, cream, eggs, and warm cinnamon, baked gently in a water bath for a rich and creamy nostalgic dessert.
Ingredients
4 large eggs
3/4 cup granulated sugar
3 cups whole milk
1 cup heavy whipping cream
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
3 cups cooked white rice
1 cup raisins
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch casserole dish.
In a large bowl beat the eggs and granulated sugar until well combined.
Slowly whisk in the milk and heavy cream until the mixture becomes smooth.
Add the vanilla extract and cinnamon and stir well.
Mix in the cooked rice and raisins until evenly distributed.
Pour the mixture into the prepared casserole dish or divide it into ramekins.
Place the dish inside a larger baking pan and carefully pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish.
Bake for 40–55 minutes until the top is set but the center remains slightly jiggly.
Remove the dish from the water bath and allow it to cool slightly.
Serve warm, optionally sprinkled with additional cinnamon.
Notes
The water bath helps create a smooth custard texture and prevents curdling.
Allow freshly cooked rice to cool slightly before adding to the custard mixture.
A splash of milk can be added when reheating to restore creaminess.
The pudding can be served warm or chilled depending on preference.
Overbaking may cause the pudding to become too firm.
