This baked rice pudding recipe features a creamy custard base made with milk, cream, and eggs, blended with tender rice, cinnamon, and sweet raisins. Perfect for using leftover rice, this comforting dessert bakes to a smooth, rich texture with a golden top. Easy to make and ideal for family gatherings or weeknight desserts, it’s a classic old-fashioned rice pudding that can be served warm or chilled.

Creamy, comforting, and perfectly spiced, this baked rice pudding is a timeless dessert that turns simple ingredients into something extraordinary. With its rich custard base, warm cinnamon flavor, and sweet raisins, it’s an easy and delicious way to use leftover rice.

Ingredients

4 large eggs
¾ cup granulated sugar
3 cups milk
1 cup heavy whipping cream
2 teaspoons vanilla extract
1½ teaspoons ground cinnamon
3 cups cooked rice, cooled (leftover rice works great)
1 cup raisins

Instructions

Preheat Oven:
Set the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or individual ramekins.
Prepare Custard Mixture:
In a large bowl, whisk together the eggs and sugar until well combined. Gradually add the milk and cream, whisking continuously until smooth.
Add Flavorings:
Stir in the vanilla extract and ground cinnamon.
Combine with Rice and Raisins:
Add the cooked rice and raisins to the custard mixture and stir gently until evenly distributed.
Assemble Water Bath:
Pour the mixture into the prepared baking dish. Place it inside a larger oven-safe pan and add hot water to the larger pan until it reaches about halfway up the sides of the pudding dish. This ensures an even, custard-like texture.
Bake:
- For a 9×13-inch pan, bake for 40–50 minutes or until the top is set (a slight jiggle in the center is fine).
- For a 9×9-inch pan, bake for 55–70 minutes, until firm and golden.
Serve:
Let the pudding cool slightly before serving. It can be enjoyed warm, at room temperature, or chilled.
Store:
Keep leftovers covered in the refrigerator for up to 5 days.

Tips

Use day-old rice for the best texture—it absorbs the custard mixture more evenly.
To prevent curdling, make sure the hot water in the baking pan doesn’t touch the pudding mixture.
Sprinkle a little cinnamon or nutmeg on top before baking for extra aroma.
For a creamier texture, stir the pudding halfway through baking.

Variations and Substitutions

Raisins: Swap with dried cranberries, chopped dates, or golden raisins.
Rice: Any cooked rice works—white, jasmine, basmati, or even leftover arborio rice.
Milk and Cream: Use whole milk only for a lighter version or coconut milk for a dairy-free twist.
Spices: Add nutmeg, cardamom, or a touch of allspice for deeper flavor.
Toppings: Drizzle with caramel sauce, honey, or sprinkle with toasted nuts.

FAQs

Can I use uncooked rice?
No. This recipe requires cooked rice—it won’t have time to fully soften otherwise.

How do I know when it’s done?
The top should be set and slightly golden, with a slight jiggle in the center. It will firm up as it cools.

Can I make this ahead?
Yes. Baked rice pudding tastes even better the next day after the flavors meld. Reheat gently or serve cold.

Is the water bath necessary?
Yes—it helps the custard cook gently and prevents curdling or overbaking.

Serving Suggestions

Serve warm with a dollop of whipped cream or a drizzle of caramel sauce.
Add fresh berries or sliced bananas for a fruity twist.
Sprinkle cinnamon sugar or toasted coconut on top before serving.
Pair with a hot cup of coffee or tea for a cozy dessert experience.

Why You’ll Love This Recipe

Creamy, custardy texture with perfectly balanced sweetness.
Simple ingredients and easy preparation.
A great way to use leftover rice.
Delicious served warm or chilled—comfort food at its best.
Family-friendly dessert that never goes out of style.