Baked Rice Pudding

This classic baked rice pudding blends cooked rice, milk, eggs, raisins, and cinnamon into a creamy, cozy custard baked to perfection.

I still remember my mom making this often, always packed with raisins and dusted generously with cinnamon. It’s one of those comforting desserts that’s super budget-friendly—ideal for a chilly evening when you want something sweet, satisfying, and made from staples you already have in your pantry.

If you’re into timeless desserts, be sure to check out our recipes for Banana Pudding, Peach Cobbler, Fresh Apple Cake, Bread Pudding, and Apple Crisp!

This baked rice pudding is the ultimate warm hug in a dish. Using cooked rice, milk, eggs, raisins, and cinnamon, it bakes into a silky custard that feels like home in every bite. This dessert was a go-to in my mom’s kitchen during cold nights—easy on the wallet, simple to make, and perfect for turning leftover rice and pantry basics into something special.

In the recipe below, I’ll walk you through a straightforward way to mix this custard, share the water-bath technique that creates its famously creamy texture, and give you a typical baking window of about 45 to 55 minutes. Along the way, you’ll find down-to-earth tips for cooking it just right (like using leftover rice properly, avoiding that pesky skin on top, and knowing when it’s perfectly set). I’ll also offer ideas for tweaking flavors, plus tips for prepping ahead, storing, and reheating your baked rice pudding.

Whether you want to dig into a warm, cinnamon-spiced treat right from the oven or slice up a chilled custard later on, this recipe covers everything you need to create a reliably comforting dessert.

Simple Reasons to Love It

What I love most about this baked rice pudding recipe is how simple it is to turn leftover cooked rice and a handful of basic ingredients into a creamy, soul-soothing dessert. It’s classic and budget-friendly, can feed a crowd, and tastes wonderful warm or chilled—if you’re in the mood for a no-cook chilled pudding, try our vanilla chia pudding. The secret is baking it in a gentle water bath—that low, even heat keeps the custard silky, just like grandma used to make. Add in juicy raisins and aromatic cinnamon, and you get that nostalgic flavor that feels soothing and cozy every time.

Ingredients and Measurements

• 4 large eggs
• 3/4 cup granulated sugar
• 3 cups milk (whole milk is best for creaminess)
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 3 cups cooked rice, cooled (leftover rice is perfect)
• 1 cup raisins

Mix, Assemble, and Bake

1. If desired, soak raisins in warm water, tea, or a splash of rum for 10 to 15 minutes, then drain.
2. Fluff cooked, cooled rice with a fork if it’s clumped.
3. Beat eggs and granulated sugar together in a bowl until smooth.
4. Gradually stir in the milk and heavy cream until combined.
5. Stir in vanilla extract, ground cinnamon, the fluffed rice, and drained raisins until the custard is well blended.
6. Pour the mixture into a casserole (baking) dish.
7. Place the casserole dish inside a larger pan and pour about 1 inch of hot water around it to create a water bath.

8. Bake in the oven for roughly 45 to 55 minutes, until the edges are set and the center still jiggles slightly.

9. If you want to avoid a skin on top, cover the pudding lightly with foil for the last 10–15 minutes of baking.
10. Let the baked pudding rest for at least 10 to 15 minutes after removing from the oven to finish setting.

Tips for Silky Custard

• Always use cooked, cooled rice. Leftover rice works beautifully here. If you use hot, freshly cooked rice, the custard might curdle or the baking time could change.
• Make sure to place your pudding dish inside a larger pan with 1 to 2 inches of hot water (the water bath). This keeps the custard cooking evenly, prevents cracks, and stops the edges from overbaking.
• Watch your baking time carefully. Don’t overbake — the pudding should still be slightly wobbly in the middle when you pull it out. It will firm up as it cools.
• Not a fan of the skin that sometimes forms on rice pudding? Cover the top lightly with foil in the last 10-15 minutes of baking, or once cooled, press plastic wrap right on the surface before storing it in the fridge; if you prefer a chilled, no-bake pudding instead, try our 20-Minute Mango Chia Pudding with Coconut Milk.
• If you want plump, juicy raisins, soak them in warm water, tea, or even a splash of rum for 10 to 15 minutes before adding to the custard. It’s a great way to boost flavor and texture.
• After baking, let the pudding rest for at least 10 to 15 minutes before serving warm. This helps it set up nicely and makes slicing or spooning much easier.

Flavor Swaps and Add-Ins

• Chocolate twist: Stir in about 1/4 to 1/2 cup cocoa powder or 4 ounces of melted chocolate into the custard before baking for a chocolate baked rice pudding everyone will love. For a rich, chocolatey pudding approach, see our Chocolate Chia Pudding.
• Fruit swaps: Switch raisins for dried cranberries, chopped apricots, or fresh berries. Just remember to add fresh fruit after baking to keep the pudding from becoming too watery; for a step-by-step example, see how to fold fresh strawberries into a creamy pudding.
• Spice it up: If you want to change the spice profile, try adding 1/4 teaspoon ground nutmeg or cardamom for a fun twist on the classic cinnamon flavor.
• Dairy alternatives: Use full-fat coconut milk or mixed non-dairy milks if you prefer. The texture will be a little different but still delicious.
• Sweetener swaps: Mix part or all of the granulated sugar with brown sugar or maple syrup for deeper, richer sweetness.
• Boozy flavor: For a grown-up touch, soak the raisins in rum, brandy, or bourbon for 10 to 20 minutes before mixing them in.

Make-Ahead and Freezing Tips

Store leftover baked rice pudding in an airtight container in the fridge for up to five days. When you’re ready to enjoy it again, warm individual portions in the microwave for 30 to 90 seconds. If it seems thick, stir it and add a splash of milk to loosen it up. Alternatively, you can gently reheat it in a 325°F oven, covered with foil, until heated through.

You can freeze rice pudding for up to two months, but keep in mind the texture may get a bit grainy after thawing. To thaw, leave it in the fridge overnight and warm it gently, adding some milk if you want to bring back that creamy texture.

For make-ahead convenience, cook the rice a few days early if you like. You can also mix the custard and keep it covered in the fridge for up to 24 hours before baking. If chilled, just give it a little extra bake time when you pop it in the oven. Prefer a no-bake pudding you can prep ahead? Try our Tiramisu Chia Pudding that sets overnight in the fridge.

Common Questions Answered

• Can I use uncooked rice? No, this baked rice pudding recipe works best with cooked rice. Using uncooked rice would need a different recipe or stovetop method because it needs more time and liquid to cook.
• Can I use leftover rice straight from the fridge? Yes! Cold leftover rice is perfect. If it’s clumped together, just fluff it with a fork before mixing it in.
• What milk is best to use? Whole milk combined with heavy cream makes for the creamiest custard. You can use lower-fat or non-dairy milks, but the texture won’t be quite the same.
• How do I know when it’s done? The edges should be set and the center should still wobble a little. It will firm up as it cools. Usually, it takes 40 to 55 minutes depending on your dish size.
• Can I omit the eggs? Eggs are what give the custard its structure. Without eggs, the texture will be looser and very different. For egg-free rice puddings, look for stovetop recipes that use cornstarch or tapioca to thicken.
• Can I make single servings? Absolutely! Divide the mixture into ramekins. Just reduce the bake time and check often until the centers are set but still a little jiggly.