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
Did You Make This Recipe?
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*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.
Loved your recipe just as it was written it came out absolutely wonderful. I’ll never understand why some people change a recipe by adding this or that and then comment on YOUR recipe . If they want to comment they should write their own recipes and post them. Just sayin!
Light fluffy and delicious. Great use of my of my failed stodgy rice! I used the water bath method and baked it for 2 hours at a low heat of 320F (160C) to prevent the top burning. It came out with a golden brown top and perfectly set with the rice evenly distributed throughout the pudding. I added the vanilla paste and chopped raisins, but used grated lime zest instead of cinnamon, because I have a lime tree which bears loads of fruit. I eat this for breakfast and add a jam topping of home-made marmalade!
Tastes just like mom’s! Yum.
Easy,tasty firm pudding, noproblem with hot water bath!
This has become a go to for me. I cook rice often for my dog so I just make extra. This comes together so quick if I don’t have whip cream I use all pet milk it is very good that way too. It’s great cold for breakfast with some fruits
This recipe for baked rice pudding is amazing everyone loves it and wants the recipe. I make it all the time❤️
Thank you
Karen
Midland,Michigan
It is my practice whenever using a recipe for the first time to follow it as closely as possible (sometimes against my better judgement). This one is certainly tasty enough but the instructions contain an egregious error and it makes me wonder if these have been tested as they are or proof-read before posting. I guess it’s time for me to trust my own experience and make what are obvious corrections. In this case, the problem is that there is no way that the quantities given will fit into a 9 x 9 pan. Even 9 x 13 wasn’t big enough Nor is the cooking time adequate.
I note that I am far from the first one to have this experience. I hope you will take these messages seriously and review all your instructions for accuracy.
I really hope you take this message seriously also as I just got done reading your comment and I also looked through everyone else’s comments. And for some reason I see yours was the only one that had a problem. So I don’t think you followed the recipe the way you think you did, as your they only 1 who has a problem! So maybe next time you should really proofread a recipe and follow it so you don’t have these problems again. And it sounds like you doubled your recipe and expected it to fit in a 9×9 dish 😂
I too followed the recipe and found the volume too much for a 9X9 and used a larger dish. I cooked it well over an hour and the top was still pure liquid. I turned off the oven and left it in there. Eventually it congealed and it was tasty. I will definitely reduce the milk next time.
I really hope you take this message seriously also as I just got done reading your comment and I also looked through everyone else’s comments. And for some reason I see yours was the only one that had a problem. So I don’t think you followed the recipe the way you think you did, as your they only 1 who has a problem! So maybe next time you should really proofread a recipe and follow it so you don’t have these problems again. And it sounds like you doubled your recipe and expected it to fit in a 9×9 dish 😂
This was scrumpdiddlyumptious, yum yum.
Delicious with vanilla ice cream, cream and tinned peaches.
Will definitely make again, lovely to eat on a cold winter’s night in Australia!
Great and marvelous. Craved rice pudding and raisins and selected this recipe. I followed using 2% milk and half & half, instead of the whole milk & cream and was very pleased. Hadn’t had baked rice pudding and raisins since childhood. Will definitely use this recipe again. Thanks!
This was the best recipe ever! I made it with 2 cups of regular milk and 2 cups of half and half. It filled a 2 qt Pyrex casserole dish.
I baked it on 375° uncovered for 1 hour, 15 minutes. It came out perfect. I served it with whipped cream. My husband loves it. I will definitely make this again! ♡
Hi Lauren! I appreciate this old fashioned recipe. I made too much rice for supper the other night, and my husband told me he’d love some rice pudding! So, rather than dig through my stash of old recipes, I found yours online! 🙂 I’d just like to know if you covered your casserole dish when baking… I did, and hope it was the right thing to do! I used my large Pyrex one… Thanks! I’m sure my husband will love it! 😋
This rice pudding is probably the best i’ve ever eaten. Seriously.
That said, after 60 minutes it was still just liquid so i cranked the oven to 375 and left it for another 20 minutes before it came out perfect.
Was i supposed to use boiling water for the bath?
Yummiest my mother made this 50 years ago when I found this and made it it sure brought back that good feeling of love and home.
Loved this !! easier that stove top method and less mess to clean up
OMG! I am 73 and I finally found a rice pudding recipe that tasted like my mother’s! I went exactly by the recipe and it turned out delicious! Eating it felt like home! Be sure to pass this on to your children! Note to those who complained about the size of pan: my pan was 9×9 but it was 3” deep. Follow direction, make no substitutions and it will be perfect.
it does not fit in a 9X9 pan. I used a 13X9
did not have a pan big enough to put it in a water bath. Cooked it without.
turned out great tastes great!
Made it. Loved it!
I am by no means a novice and I should have trusted my instincts and moved on from this recipe because it didn’t feel well written. It was a complete flop for me. After 1 hour it was still completely liquidy. I ended up cooking it on the stove top on low forever and adding an extra 2 cups of rice. Thankfully I pulled it from the heat right before the eggs began to curdle. It was still too liquidy so I presented to my husband as a “rice porridge” type dessert. Flavors were good. I’ll have to see how it tomorrow after spending the night in the fridge. But this is not going to be a make again.
Warm creamy tasty 😋 gone to heaven! Over the years (40+) I keep searching for warm rice pudding like the one my grandma would make. This is it! No searching anymore. My grandchildren, husband, family love this!
I make desserts for senior dining. With this recipe, what is the serving size?
RATIOS! Above all else we’re looking for a creamy texture not a soupy texture when you are ready to bake. So if you’re a little short on 4 cups of rice and don’t want to use cream, you can adjust the recipe easily. If you’re not using cream or full fat milk (i.e. almond milk), substitute Greek vanilla yogurt and/or cream cheese. Beat w eggs (you can also exclude whites for richer custard) BEFORE adding “milk”**FOOLPROOF FOR ANY RICE: The texture should be creamy not soupy and your rice should not be wet when adding to keep that consistency.** So to the super custard mixture above I would add the rice and ONLY enough ”milk” to get it to a creamy consistency. I also substitute: wht sugar for 2 tablespoons of brown sugar and honey to taste… and always some allspice for extra depth. If you’ve never used cardamom when baking with cinnamon you are missing out – it enriches and deepens the cinnamon flavor!
Do you use minute rice or long cooking rice? Which is best?
Any plain cooked rice will work!
I have been looking for a recipe similar to my mom’s. This one is a lot like my mom’s, taste’s wonderful! It’s not too sweet.
My family loved this pudding
Be sure to cook in a hot water bath for the custard taste.
I make this all the time and everyone loves it. I’ve never had any problems. I’ve used a water bath and not used a water bath. I put it in a 9 x 13 pan and it comes out perfect every time cooking for 50 minutes.
My favorite rice pudding recipe. I make it all the time!
I always make a half portion of this recipe with the leftover rice from dinner at our local Indian restaurant. It’s SO good and always turns out beautifully. Thank you for it.
I doubled the recipe and shared it with family. It was delicious and I will use this recipe again.
I followed the recipe. It took about 1 hour 20 mins to set up. No way this would fit in a 9×9 pan. Liquid ratio was fine. But this NEEDED more sugar. It also curdled a bit. After I pulled it out of the oven and dished it out.. it got a bit watery sitting. Very odd. I did bake in a water bath. All in all it was ok, but I won’t make this recipe again.
Also this isn’t my first time making rice pudding.
Same exact thing happened to me. Not impressed with this recipe
Love this recipe! It was quite jiggly after 50 minutes so I let it cool and then refrigerated before serving. It turned out delicious! This will be my go too!
Tried this recipe twice now. Once with water bath once without and both times I ended up with scrambled eggs in my pudding. Flavor was great just didn’t like the little bits of egg. I will try one more time this time heating the cream/milk and tempering in the eggs to see if that works. If not won’t be trying this one again.
I’m confused why u r having scrambled eggs in your rice pudding. It’s just a custard base with rice in it. R u starting with a hot rice or cold?
Dang, I thought with all these high ratings, this recipe would be a winner. but soooooo many things went wrong! I could tell before i put it in the oven there was wayyyy tooo much liquid and i even held back 1 cup of milk, so i kept adding cup after cup of rice. 40 min in, it was still swimming in liquid and hadn’t set up *at all*!!! I’m not sure what went wrong. I bumped up the heat to 375F and am baking for another 40 min. I don’t have an oven thermometer but i usually bake/roast at the given temp and everything else I’ve made has turned out great. If it doesn’t start setting up in another 20 min (that would be 1 hr of baking), I’m going to spoon the liquid off the top. Now, b/c i was trying to salvage it by adding more and more cooked rice, I will have sooo much of it if it doesn’t turn out well. sigh…..
This was very good. Next time I will add a bit more sugar-about 1/4 cup. I did not use the water bath, just baked it straight in a regular pan. It took about 70 minutes to bake for me, but my customers raved over it.
Nice recipe. I made it in a 9×9 inch casserole dish, and cooked it for 50 minutes at 350. I took it out and stirred it at that time to mix the rice and rasins with the liquid, then put it back in for another 30 minutes. It was very nice.
By the way, I used an ancient grain rice mix (brown rice, lentils, quinoa, sorghum, and wild rice), and it worked well. Next time, I’ll try cranberries instead of raisins.
Thanks for the recipe!
I’m an experienced home cook and baker and, although I have my tried and true recipes, I thought I’d try this one for a change. Taste is Ok but texture is not very pleasant. Like others, I had to bake longer than instructed. Raisins sank to the bottom, custard stayed on top instead of distributed throughout. The taste is the only thing that came out Ok, but this isn’t something I would serve to anyone outside my family. If I could give it 2 1/2 stars instead of 3, I would.
Thanks though for inspiring me to try something new.
This is the same recipe I watch/helped my Mother make near 60yr ago. Rice has to be cold, refrigerated or left aside for quite awhile to dry, same as for fried rice/ Nasi Goreng. 1/2 way through cooking, insert a fork through the developing skin to stir up the raisins and rice to suspend them. Try not to break the skin up, that is don’t stir/mix, just agitate the base. Works for me. ps This is so lovely for me to share today as it’s Mothers Day in Oz, my Mum died 49yrs ago.
I echo the other reviews that it’s far too liquidy at the given instructions. Not sure if it’s the water bath or what?
After almost 40 minutes mine was still very very liquid. I removed it from the water bath and we’ll see how it goes.
I made this rice pudding recipe and it as very good. My family loved it. This recipe is definitely a keeper.
I would love to make this next winter (I’m Australian so that’s next year) but I’m allergic to dairy protein. Could you suggest how to make this without dairy please?
I’m sure a non-dairy milk will work well!
I had heavy cream left over so I used almost 2 c of cream & 2 cups of toasted coconut / almond milk. I added 1 egg for a total of 5 eggs & used 1.25 t cinnamon & .25 t nutmeg. I put this in long glass baking pan @ 350 and baked for 38 minutes (not water bath). This is delicious! Will be my go to rice pudding recipe from here on.
Very disappointed in this recipe. Took much longer to bake than suggested and never quite had the right consistency. I find recipes where the rice is cooked in with the milk are much better. Would not recommend this recipe. I ended up throwing the pudding away.
We lived on a single mom’s teacher salary, and desert was a rare occurrence. When my mom did make desert it was baked rice pudding. I have been trying recipes for the past few years and finally found this recipe which is so close. It was a fond memory. Thank you for sharing this recipe. I had no raisins so used crazins . Still delicious.
I made this rice pudding today. It is fantastic. I omitted the water bath because we like the top to brown a little. I will add this recipe my collection.
I’ve been so hungry for rice pudding and this recipe just hit the spot. Yes, like others, I had to let it bake a little longer. But my eggs, milk, and cream were straight from the frig and cold. Maybe letting it sit out a bit and come close to room temp would help. Either way I’ll make this again! It’s so creamy and delicious!
Fall is just around the corner and it definitely feels like baked rice pudding time! Your recipe is very similar to my mother’s Swedish rice recipe. Have you ever added meringue to the top?
If they post my comment maybe you could read it and let me know if it’s like your mom’s? Mine is my great grandmother’s recipe, she immigrated from Sweden, who got it from her grandma. It’d be cool to compare.
The pudding has been baking 2 hours and now has thickened up and brown on top. I think is going to work😁
I’ just baking the pudding. It’s smelling great but it’s been baking now for 1 1/2 hours so far and absolutely not thickening!
I used almond milk but often have substituted it in other recepies with no problems. (eg. muffins or cakes). I’ll keep adding time and hope it works. 😬
Wondered how many eggs you used, which rack of the over it was on, and if you’re pretty sure the oven’s thermostat is accurate?
With kindest respect Murial, I wouldn’t think almond milk would make a custard, not enough fat content perhaps. ps. I add serval teaspoons of butter floated before placing in oven.
I absolutely adore Rice Pudding !!! I love making it for my daughter, she loves it to. It started with my Mum.
We have always baked it with Evaporated Milk.
Took a chance on this one, still used Vap Milk and Half and Half.
Not even Close, Sorry !!!
It’s ok, had to add more Vap Milk to eat it, mine dried out a lot. I read others had to cook longer, so I added 10 minutes to it, that’s all.
Not a fan. Being a daughter of an English Mum, you’d understand.
WONDERFUL! I didn’t have a 9×9 pan so I used a bundt pan. I had to cook an additional 30 minutes but it came out delicious! The only thing I would add is to the instructions when you say to beat the eggs and sugar it would be helpful to say how long but it turned out so good, Thank you so much!
Lisa…question for you….are you saying that you used a regular “tube style bundt” cake pan? I can’t imagine how this recipe would work in a bundt pan. I was looking through reviews and yours caught my eye. Did you have to change anything about this recipe? Thanks in advance.
This recipe is delicious & perfect! Just like Mom used to make! Was SO hungry for this. Thank you!
I loved this rice pudding and so did the family. YUM!
Followed the recipe but it’s still not cooked after an hour and 15 minutes. Very disappointed.
I made a double batch recipe. Not sure how much longer it took to bake but the pudding was delicious. Ovens don’t always behave as they should. The set temperature of an oven doesn’t always reflect the actual temperature thus resulting in to much or not enough heat. Adding a extra oven thermometer can be very helpful.
I had the same experience. I baked this pudding for 50 minutes, and the mixture was still liquid on top. I increased the cooking time by 10 minute intervals, checking the pudding after each added time. I added three 10 minute intervals (30 minutes) and the pudding finally cooked to perfection. I suppose different ovens will have varied cooking times with this recipe. Above all, be patient. The delectable pudding treat that results is well worth the extra wait.
For those of you who are commenting that the pudding isn’t cooked after 45-50 minutes. What temperature was your water bath? If you make it with cold water it will take a lot longer to bake. The same holds true for your ingredients, if the are cold straight out of the refrigerator it will take longer for the pudding to cook. I frequently use leftover cold (or frozen rice) which requires a much longer cooking time than using warm just cooked rice.
Maybe I over baked it, maybe I don’t like rice pudding, but it was just ……………………………not good.
It’s in the oven right now. It has alot of liquid even though I added probably 4 cups of cooked rice. Im cooking it a while longer. I added orange orange zest from 1 large orange which adds amazing flavor. I also add nutmeg. I had a spoonful to taste and WOW, can’t wait to serve it for Easter breakfast. I am also adding candied orange slices on the top.
Hi, Lauren,
I made this rice pudding. I didn’t have heavy cream; therefore, I mixed reconstituted powdered milk and Almond milk for the milk requirements. Also, I added four tablespoons of white flour; I like a solid rice pudding as my Mom made when I was young; that is many years ago. It is in the oven just now as I am writing this note. I will let you know how it all turns out.
I agree. Recipe had too much liquid.
Since there are only two of us made a half recipe. Its relatively easy to make and makes a good down-home dessert.
Can this recipe be doubled?
Very good rice pudding. Added some cardamon which added nice flavor. Like the other commenters state the pudding took much longer to bake than the recipe calls for. Even after 80 minutes in the oven the top was not fully set. My independent oven thermometer read 350 F. May add an egg and decrease the milk a bit to get more of a custardy pudding and reduce baking time. Everyone really enjoyed the result.
The milk needs to be simmered on top of the stove first, then slowly added to the beaten eggs, vanilla and cinnamon. And this way you don’t need cream. Bake at 375 for 35 minutes. I’ve been making it this way since 1970. Enjoy!
Thanks for the tip, Nancy. I wanted to make this, but I didn’t have whipping cream. So now I can make my rice pudding. Wish me luck!
Your version came out great. I did use the water bath. Took 10 min longer but it’s fantastic. I had heavy cream, but Old Fashioned Rice Pudding did mot, Thank you for your comment on the recipe
T hug and you for your well-tried experience!!
I have done some crazy stuff to this recipe (too much cinnamon, too much rice) and it always forgives me. We love it. My question is how would I bake it into individual servings. Is that possible?
Cooked it for 10 extra minutes but it was still undercooked. Great taste but if I made it again, I’d use less milk.
All ovens vary and cook time will also vary depending on locations. That’s why I advice to “cook until the top has set”.
I cooked until the top was set. It was even getting brown around the edges. The ingredients kind of separated; rice & raisins sank to the bottom. Under the set top was about an inch of liquid.
I smushed it all together and it tasted fine, but it didn’t come out right. Any advice?
Preheat oven with bath pan then enter the 9 x 9.
Recipe is much the same as I use but since I do not like the custard on top, I stir it several times as it starts to cook and thicken. That keeps the rice combined with the liquid. I guess it is all what you grew up with.
Yes this rice pudding did not cook right. Waste of ingredients. Waste of electricity. Waste of time. Very disappointing. DO NOT TRY THIS RECEIPE.Joann
Sad. What didn’t work for you appears to work well for others. Sad you discourage others from trying it.
My husband made this and it was absolutely delicious!!
Cooked it a few minutes longer as he used a glass baking dish.
I love this rice pudding! Comes out perfect every time. I love the custard texture. It’s the only recipe I use now.
This is my very first time making rice pudding..This is divine!!Followed the ingredients but used eggnog and half and half for the liquid..Pecans and had to go in because my neighbour likes the combo…..A true keeper recipe! No problem with the set up…Thank you for a most terrific dessert!..Hugs, from Canada….from…a …..Distance..
This was good but I made the mistake of using 2% milk. I should’ve increased the cream to compensate. I agree a little more sugar is needed.
Not very custardy or like a pudding, even with the water bath. It was like almost all the liquid was absorbed by the rice or something, not a huge fan.
Came across this recipe after looking to do something with extra brown rice. It may because of the type of rice i used, but it came out with a one inch later of custard on top of a layer of rice. Super easy to make but not nearly the best rice pudding I’ve had.
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
Delicious pudding.
Creamy custard. I use Jasmine Rice.
My suggestions to people who’s pudding did not set. I think your rice may have been to wet. I always cook mine till not quite done then pour into wire sieve to drain rice liquid before making pudding. Or refrigerate overnight. Either way the rice is not diluting the pudding.
Make sure milk is full fat.
This rice pudding isn’t anywhere near as sweet as it should be to taste good. I was very disappointed in it.
Add sugar. Not sweet enough problem solved.
I precooked rice in Instapot with tsp of coconut oil. Chilled it overnight. Made half recipe using bottle of butter pecan Glucerna- turned out to be delicious. Supposed to be some increase in resistant starch with the rice cooking method.
Did not add sugar in the above approach.
This is a very satisfying and easy rice pudding. Its a great way to use leftover rice. I’ve halved it when there were only two of us at home and it works fine. I’ve also made it using all half and half instead of milk and heavy cream. Good warm or cold!
Hello I’m Martha from California and being Mexican I was going to make Arroz Con Leche but with a twist and I came across your classic Rice Pudding. It was amazing! Im planning on making this as one of the desserts for Christmas . I cant wait to see how everyone is going to love this version. I know for me this will be the recipe I will make from now on. Thank you for sharing.
Made half recipe using 1/3 cup sugar and 1 tablespoon of butter melted in dish as oven was warming. Baked 45 minutes leaving just a little wiggle in the middle. After removing from water bath, let cool for 20 to 30 minutes. It was heavenly!
What is the serving size?
Terrific, rave reviews from my 93 year old father. Just like my mom used to make. I didn’t differ from the recipe except for cooking it about 20 minutes longer. The top after 50 mins was way too jiggly.
It is delicious but like the last time I made it took 65 min in a casserole dish !!
Thank you for the recipe! I made a mistake and cooked 3 cups of raw rice and used it all, not realizing that 3 cups of raw rice, cooked, is a very different amount than 3 cups of cooked rice! So my proportions were off. But it was very tasty though and I enjoyed it! I will try it again using the correct proportions.
Mine was very tasty. I used a slightly rounded half cup of sugar. Perfect for me. But even after 50 minutes, the custard had not set at all. I live at high altitude and that may be the reason. Anyway, I took the advice of another reviewer and cooked it longer—an hour and 15 minutes. I also stirred it at 50 minutes so the cinnamon that was floating on top was more incorporated.
This is my go-to rice pudding recipe! Any time I have leftover rice, I make it and the whole family loves it. Mine ALWAYS has to cook way longer than the recipe says- about 1 hr. 15 min.
Thanks for the excellent recipe!
I’ve made this a number of times now and it always turns out tasty. It cooks a bit faster than the recommended times so I only cook it for 35mins and it sets fine and has a nice top colour. I use half the recommended sugar as sugar’s not very good for older blokes. Everyone I’ve fed it to has enjoyed it so they haven’t missed the sugar.
Hi Lauren. Yesterday I made a batch of Jaime Oliver’s Coconut Rice, which gave me more rice leftovers than I’ll eat in the next few days. I searched the net for a classic baked rice pudding recipe to use up some of that rice, and I wanted something quite custardy. Due to a heat wave here, I wanted something that would only use ingredients I had on hand. After looking at several, I was so happy to come across yours. I decided to make a coconut chai rice pudding, adapted from your classic recipe. Here are my adjustments: I only had 1.5 cups of milk left, so I added a can of evaporated milk (which I usually substitute for whipping cream anyhow). With three cups of liquid, I adjusted the eggs (3) and sugar (1/2 cup), but kept to the 3 cups of rice as my coconut rice was quite cloggy. I added about a tablespoon of chai spice (mixture, that includes cinnamon, nutmeg and cardamon in place of the cinnamon, but sprinkled cinnamon on top. Because of the heat today, I used my toaster oven, heated to 350 degrees on bake, and used a 1.5-inch water bath. The dish was about 5 by 10, with high sides, and it was full. Because it was so deep, it took 70 minutes to cook. It is soooo delicious, primarily due to your recipe. Next time I will stick to your exact ratio of rice to liquid, to ensure max custard, but I am so happy with how it turned out. (I’d post a photo if I knew how). Thanks so much! I am happy to try more recipes from your site. Thanks from Ottawa, Canada!
My rice pudding was liquid too. And not sweet enough as well. Next time I’m going to add more sugar and cream and less milk. And possibly have to bake it longer too.
You mentioned it was too liquid…did you add the raisins? I’m not a big raisin fan but might be willing to try some golden raisins. The using less milk sounds like a great idea too.
Does the water bath start with boiling water or tap water?
Tap water.
I did not like this version at all. It was not sweet enough and it was way too much rice and not enough custard. Tasted like pure rice. Mine was not creamy at all. I baked it 10 minutes longer than the recipe because it was still wet when I checked.
Hi, we loved this recipe. My son and I had fun making it together for his school project. We didn’t have cream so substituted this with coconut cream – really delicious. This is a really creamy recipe… I think the long baking time and double-pot. Also slightly sweeter than others we have made… which is fantastic for me and the kids ;). We are also a bit more liberal on the cinnamon… a firm favourite in the household. Thank you!
Hi, again. I wrote yesterday that after 50 minutes of baking, the rice pudding was still quite liquid. I ended up baking it an additional 50 minutes for a total of 1 hour and 40 minutes, at which time it came out perfectly. It was quite delicious, and my family loved it. I’m really surprised with the volume of ingredients, that it’s cooking completely after only 50 minutes.
Hi Stephanie! I’m finding this same issue with the time… Currently baking as we speak.
Well actually, it’s out right now. Baked on 350. Checked after 40 mins. Was still so watery. I turned oven up to 375 for another 15 minutes (hopefully I didn’t ruin it by turning up heat?) After the time was up again I took it out. Very top layer is set but I can still tell it’s still extremely liquid right underneath that thin layer. So, I’ve paused to read these comments to see if anyone else has had the same issue. I had to scroll down a bit to find your comment but certainly glad I’ve found it! Thanks for your indirect advice 😊 I will turn temp back down to 350 and keep on checking it. Fingers crossed 🤞
What do you use to grease the pan , butter?
Yes, or non-stick cooking spray.
Can this recipe be frozen
I don’t recommend it. The texture wouldn’t be great re-heated.
Hi Lauren,
I absolutely love this recipe. I believe I made it several times. I would even serve for a dessert while entertaining. The heavy cream makes the recipe so creamy Sometime I add 1/2 dried cranberries with 1/2 golden raisins and if gives it a festive taste. Great around Thanksgiving and Christmas. Easy to make and highly recommend if you like a bake rice pudding. Thanks for sharing!
Its in the oven as we speak, but I didn’t use cold rice…did I ruin this? It smells so much like the rice pudding my mom used to make.
If I want to use ramekins to cook the pudding, any idea how the time will change in the oven? I have been craving rice pudding and can’t wait to cook this! Sounds soo good!
Sure–it will be quite a bit less, maybe around 20 minutes. Keep an eye on it and when it looks set (just barely jiggles in the center). It’s done.
I’ve always loved rice pudding but have never found a recipe that I cared for until now! I made this and it is so delicious and wonderful!! I can’t wait to make it again and again!! It is so good!! Thank you!!! 💜💛 for sharing this wonderful recipe.
Is it possible to freeze the rice pudding?
I made this recipe three times already and I absolutely love it. The custard is divine. But I agree with other reviewers , cooking time has to be increased at least 10-20 minutes. Well worth the wait! Thank you!
I made this recipe tonight. I used brown sugar instead of white. I like that this recipe has a layer of custard on top. Next time I plan to only use egg yolk.
I will definitely make this again.
Do you have to use cream? Or can it be just milk
Yes you can use milk but it wont thicken as much or have as creamy of texture.
I made this recipe twice in the past week, and it is delicious. It looks and tastes just the way I like rice pudding.
Wow! Just finished making this and it couldn’t have turned out better. It has a perfect custard texture! As much as I love rice pudding I have never made it at home.
I had 2 cups of leftover rice so I adjusted the recipe accordingly, also no whipping cream so I used half/half, no raisins so substituted cranberries, and added shredded coconut because why not 🙂
Will definitely be using this recipe going forward!
I doubled the recipe, cooked it for 1 hour, came out perfect!!!
I made 1-1/2 x’s the recipe since I had 4-1/2 C of rice to use. I baked it for an hour at 350 then increased temp to 375 for another 10 min. Definitely has a custard texture and not overly sweet.
Does it matter what kind of white rice you use? All I have is jasmine. Can’t wait to make this. Looks delicious!
That’s fine, it will just taste a little different then regular rice.
Delicious recipe, love it! I had no whipping cream so I used 2% milk and Evaporated milk, hope it is as good as it was with whipping cream.
Can I used dried apricots instead of raisins?
Sure!
Just what I was hoping for. Reminds me of the rice pudding my mother made when I was a child.
Excellent as it is used evaporayed milk for 1/2 milk. It did take extra 1/2 hr. For custard to set but was amazing
Just made it again for the second time 🙂 It was so good the first time, just like we remember from childhood. We’re working around self isolating for the pandemic, and have chickens so lots of eggs, had a quart of whole milk past code date but still good, and a box of golden raisins so this was a natural since we’re a little low on flour. Last week we made pineapple upside-down sponge cake because it uses eggs and very little flour. It’s fun to work with the ingredients you have sometimes.
Delish! This was just the recipe I was looking for. It came out perfectly with just the right amount of sweetness.
How long should it be baked for ramekins instead of a casserole?
They will bake for about 40-50 minutes- or until most of milk is absorbed and tops are golden-browned!
I made this yesterday and OMG!! This is by far the best rice pudding I have ever made and I have made a lot of different recipes! I substituted evaporated milk for the heavy whipping cream. I used the whole can (15oz) and added some nutmeg and my whole home smelled divine!
Had to bake 80 minutes as it was far too runny at 50. I am at a very high altitude so thought it may cook faster and dry out but just the opposite. Tastes great!
Made this recipe and it is very good.
I put more raisins than it called for and that was too much
Next time I will follow the recipe
This is reminiscent of my grandma’s recipe and the flavor is awesome. However, I found it very difficult to get it to thicken, even with drastically longer time in the oven. I just made it with one cup less milk and it really came out nice.
Cooked the rice on the stove first, slowly adding milk, then cinnamon and then raisins and sugar, slowly added milk, bit by bit till really creamy. Put into a Pyrex dish, stirred in some more milk. Topped with more cinnamon and some brown sugar and into oven for half hour…(didn’t need eggs nor cream) As I said above, it was delicious.
I couldn’t get it to thicken either. Very disappointed, way too much milk.
This recipe is very good. Pleasantly surprised!
Can I use cool whip for the whipping cream I want to use skim milk instead of whole milk
Cool whip wont work, sorry!
I have just did this rice pudding but my mum’s old fashion way and yes, you can use milk (I used semi skimmed) I also used the dessert rice, also known as risotto rice and it was beautiful, creamy and simply delicious…
Love it. Thank you. Very easy to make.
GONNA TRY this one ..
I’ve been Searching & looking for a rice pudding recipe for awhile now,
A rice pudding recipe that might come close to what my grandma would make for us ..
Because this recipe reads like a REAL OLD FASHIONED recipe .. I’m gonna make this one , wish me luck !
and Thanks for posting it ❤️
Hello,
I was wondering what can i use in replacement of heavy whipping cream? My mom never used it, and her’s was fantastic and she cooked in oven in a bowl , stirring occasionally>
Cindy
When I make it I use 1 or 2% milk and add a couple of tablespoons of melted butter it works great
I followed the recipe to the letter but for some reason the “custard” has the texture of scrambled eggs. Did I not mix the egg and milk mixture long enough?
I’m sorry that happened! Yes, that possible…or there wasn’t enough water in the water-bath.
Great taste, I added a touch of nutmeg. Same thing happened, the custard turned out scrambled egg texture. I had added more water as mentioned. Will try again though and hope for the best.
Love this! I’ve made it several times, and my family can’t get enough thank you so much for sharing.
Can thus be frozen.
I haven’t tested freezing this recipe, But I think it could work. I don’t think the reheated product would be as creamy as when it’s first baked fresh.
I don’t think the custard would freeze well.
Have this in the oven right now. 😊
Can you substitute heavy cream with anything?
You could use half and half or whole milk but it wont be as creamy. You could also use coconut milk but it would change the flavor slightly.
Can I use jasmine rice
Yes, the flavor will just change slightly.
Better than my Better Homes and Gardens Cookbook recipe that I’ve been using for 2 decades! Creamy, decadent goodness. I had leftover brown rice to use. Worked beautifully.
I love this recipe so much, I’m leaving a review (I never do)! I always loved my Mom’s rice pudding but it was a long process that almost always resulted in parts of crunchy rice. This wonderful recipe was so easy to make, tastes better than Mom’s (shh), and I can’t stop making it. No, really. I’ve made this recipe 5 times since Thanksgiving and it’s Dec 26th. ‘Tis the season!
Thank you so much for sharing Marti! I’m so happy it reminds you of your mom’s. Thanks for taking the time to comment!
Have made three times!
Now a fourth to bring to Christmas Day dinner.
RAVE reviews.
Cover with aluminum foil while cooking or no?
No, I don’t cover it.
Can the heavy whipping cream be omitted or a substitute used?
Can’t be omitted or the rice wont have enough liquid to cook. You could substitute half and half or milk but it wont be as creamy.
“No, I’m sorry–only regular long grain white rice will work.”
I used well-cooked short-grain brown rice, and that added a nuttier flavor, a chewier texture – I loved it! Try it!
I just made this for a potluck at work today. I hope it’s a success! Thanks 🙂
Can I cook ahead , refrigerate and serve cold?
Sure!
Thank you! Can’t wait to try it! Happy thanksgiving!
This was amazing! I’m not sure what it would taste like without baking it in water BUT WITH BAKING IT IN WATER IT WAS THE BEST RICE PUDDING IVE EVER HAD! I didn’t have raisin on hand but it was still AMAZING
Can I use rice that’s boiled in bag, or the kind in freezer section that you microwave?
No, I’m sorry–only regular long grain white rice will work.
Do you have to use long grain rice? My Mom passed away in 2013, I can’t find her recipe and hope this will be close to hers. I can’t add raisins due to Health reasons. Do you use nutmeg as well as cinnamon?
Long grain rice is best. Easy to omit the raisins. you can use a dash of nutmeg as well as cinnamon.
Best wishes.
I am addicted to this rice pudding:) love it.
My very first attempt at ever making Rice Pudding and I have to say that I am so glad that I went with this recipe. It was very simple and turned out great! A tad bit dryer than I had anticipated… is there anything that I can do to make it a just a little bit creamier? Otherwise, I am completely content & ecstatic that I found a recipe closest to my childhood memories of Rice Pudding. My mom lost this recipe years ago and her attempts have never turned out the same. She will be thrilled to know that it is here!! Thank you 🙂
Mine had the opposite effect. I wonder what I did wrong.?
I made the rice pudding today , it was delicious, just like I remember when I was a kid . I will definitely make it again . Thanks !
We loved this rice pudding recipe. I made it just like you posted and then I made another one without the cinnamon and raisins, both were really delicious! Oh! We topped the puddings off with whipped cream.
Thank you for sharing.
This Morning Fabulous!!
Group friends ALL up there chefs Loved had seconds.
Already emailed your recipe to a few friends.
I told them you were very pleasant to follow and dishes DOABLE!
A.
Thank you so much!!
Just made it and it’s the best rice pudding I have ever tasted!!! Will make it again and again.
Thank so much for taking the time to leave a great comment!
I have used this recipe b4. FANTASTIC!! I didn’t have any whole milk so i used. 1.5 parts cream and the rest 2% turned out very well. Thank you!
It’s in the oven now and my whole kitchen smells AMAZING! Can’t wait to dive in😊. Thanks for sharing!
R U Kidding? WOW looks delicious and something I can Make!!!! BRAVA.
Mine’s in the oven. Glad to use up the heavy cream I had in the fridge. Can’t wait!
AWESOME Rice pudding!!!! I followed the recipe exactly, other then I added 3 fresh Mango’s that I sliced up in thick chunks…. AMAZING!!!!! THANK YOU SO MUCH FOR THE RECIPE!!!
My Grandma made rice pudding very similar to this, but she started with uncooked rice. Any idea how the baking would be different? Her recipe was in her head, none of her sisters even knew it. When she passed away the recipe was gone.
My Grandmother made it with uncooked rice as well. I’ve never tried it.
Let me know if you try it.
My mom’s recipe: use 1/2 of the milk from recipe plus 1 tablespoon of butter to cook the rice for 20 minutes in a saucepan. Use this cooked mixture with remaining ingredients and follow above recipe.
It’s in the oven right now.
Wonderful–I hope you love it!
Mine also
Hello Lauren,
My Mom used to make a baked custard rice pudding like this and I lost the recipe. I had been trying to recreate it and you made it real easy! This is a great rice pudding! I will definitely make it again. Thanx.
P.S. I took photos and made sure your recipe is backed up. Including on paper 😋
That’s so great to hear! I’m really happy you liked it and it reminded you of your mom’s!
DONNA ROSE SAYS
I MADE THIS RICE PUDDING RECIPE TWICE ALREADY. I USED ABORIO RICE WITH HAHD GROUND ANISESEED INSTEAD OF CINNAMON. ONE TABLESPOON CRUSHED IN A MORTAR AND PESTLE. LOVELY FLAVOR COMBINATION. All OTHER INGREDIENTS THE SAME. IT HAS BECOME A FAMILY FAVORITE ⭐️⭐️⭐️⭐️
I want to make this recipe for a ladies card game tomorrow since I make this often I find the next day it’s a little stodgy ,do you think if I put everything together tonight ,leave in fridge ,and bake it tomorrow morning an hour before,I,go ,,it would be good for a 12 noon lunch ,would this work ,this is Definatly my favorite rice pudding ,thank you in advance ,
Yes, I think that would work fine!
is there no salt used in this recipe?
I don’t add any, but feel free to add a pinch if you’d like 🙂
Would it be okay to use cooked jasmine rice in this recipe?
Sure, the flavor of the rice is just different.
I was wondering if you used whole eggs or just yolks, as in creme brûlée? The picture looked as though you used just the yolks and last time I used whole eggs had to add gelatin to get it to set up as a pudding. Just wondering; looks good, but calorie count and carbs are really high. Thanx….Paula
Yes, you will use whole eggs. Hope you get to try it.
Do you use hot water for the water bath? Rice pudding is one of my favorite desserts I can’t
wait to try this recipe.
Room temperature water is fine!
Hi. Great desert especially the bath recipe. I love that. Taste real good. I’m a cookie lover but rice is always nice.
Thank you.
Sincerely,
Mr. G.
very creamy and yummy. I can’t ever leave well enough alone, so I made 1/2 the recipe using 1.5 cups packed cooked rice, and half of the other ingredients. Works well. I too mixed the cinnamon into the sugar. I also added a tsp of ginger, a medium banana mixed in with the liquids so that it just about disappears. That worked well, so the next time I did the same thing and added slices of apple on the bottom. Soooo good.
This is wonderful…just like Mom’s old recipe (that a sister took and won’t share 🙁 ).
I will add some comments/cautions:
1. You’ll note the photos show baking pans larger than 9 x 9…this recipe makes well over 2 quarts, so you’ll overflow a 9 x 9 unless it’s extraordinarily deep. I would recommend checking the volume (fill with water and measure back out if it isn’t marked) of your planned pan/dish and make sure it’s 3 quarts or thereabouts.
2. Mix the cinnamon with the sugar and it will stay mixed in instead of floating on top.
Thanks for providing this great old-fashioned recipe!
Wonderful tasty recipe I followed recipe exactly!! Thank you for this recipe it’s GREAT!!
Hello Lauren Allen,
After reading through a slew of comments I decided to leave one, a task I don’t often do. May I just say that your pudding is Wonderful Yummieness. I used left over basmati, cut back a bit on the sugar and WOW. It was creamy goodness. I had picked a smallerish pan and it worked well, I also, whipped it out of the oven at the 35 min mark and it set up nicely on the back burner. Next time I make it, I’ll start to swap out the liquids to see if I can do a non dairy/almond/soy and not have it too coconutty(??) Thanks for your work.
I would like to try drained crushed pineapple to my rice pudding instead of raisins . Have any of you out there tried substitutes for raisens?
Im sure that would be delicious!
I made this with brown rice and 2% milk and no cream. It turned out great!
The rice pudding was delicious. I had invertedly overcooked two cups of light brown rice, which left me with 6 cups of mushy rice. I doubled the recipe, halving the milk and some of the sugar. I had no cream, just the 2% milk. My family loved it and so did my elderly Neighbors.
I think you have to play with the ingredient amount to your liking. After reading others comments, I used 2C rice, 1t cinnamon, 2C whole milk, 1C heavy cream, 3 eggs, 1/2C turbinado sugar and a sprinkling of yellow raisins. While I liked the consistency, it was thick after being refrigerated, to me, 2C of rice was too much. Next time I’m going to go with 1.5C rice because the rice just seemed to clump and make the pudding hard when it should be more creamy even after being cooled. My pudding only looked like the recipe photo straight from the oven, after cooling, it was very thick, which I don’t mind, but it too much rice makes it hard.
Just made this and it is exactly like the one my mom used to make. A hint as to the raisins, if you soak them in a cup of water for about 20 minutes prior to adding them, they plump up and add more flavor to the recipe.
I thought I left a comment yesterday, but I’m not seeing it today. Can I make this a day ahead? Thanks for posting the recipe, this has been a traditional holiday item in my family for generations!
Do you mean make and bake and then reheat? Or prepare and then bake? Reheating is fine, although you’ll loose some of the creamy texture that will get soaked up by the rice as it sits in the fridge. I think it would work just fine to prepare it a day ahead (uncooked in the fridge) and then bake it. Enjoy!
I agree with you, baked is the best! Made this tonight for a warm treat and it turned out perfectly. Another great recipe from your site, thanks for sharing.
Thanks Carol, I’m so glad you enjoyed it.
Delicious! Thanks for a wonderful recipe!
Can I double the recipe?
Sure, as long as you have a dish large enough to hold it 🙂
I’m very happy I found this recipe. It is exactly the dessert I grew up on as the youngest of 6 kids. My mother stretched a dollar and using leftover rice to make a dessert is exactly the kind of thing she did.
I changed the recipe slightly because I didn’t have heavy cream, so I used 3 1/2 cups of whole milk and added two tablespoons of custard powder to help thicken it up. I still needed ten extra minutes in the water bath and another ten in the oven without the bath to get the top to set. Maybe next time – and there will be a next time! – I’ll use 3 cups of milk.
Great recipe, thanks for sharing.
I sit, eagerly awaiting for the d.elish-ousness(take note of my name!)to jump out of the oven and into my abyss of a stomach!
I’ve tried 2 different rice pudding recipes. One I baked. The most recent I cooked in a pot. I was searching for a creamy consistency. Instead, after chilling, both recipes turned out way too firm. Is the only answer eating it without chilling?
Both recipes contained egg so I am wondering if that is what caused the firmness.
I think you’re right that the only true answer for creamy is eating it fresh. The eggs congeal, the rice absorbs and all this contributes to thicken. Be sure to cook in a water bath. You could cut down amount of rice slightly.
Maryanne,
I think the recipe you are after is for creamed rice, not rice pudding. I have looked at several recipes that are cooked on the stovetop with uncooked rice and without eggs. If it ends up too thick when chilled, add more milk. This is more like what you buy in the supermarket and what they call ‘rice pudding’ but is nothing like the baked rice pudding my mum used to make.
Hope this helps!
Just like my Mom used to make!! Dad loves it too..
Easy and delicious way to use leftover rice. Ended up having to use a 9×13 glass pan though. Stirred after 30 minutes and then another 30 minutes was enough by my oven.
anyone try this with non fat milk ?
So delicious and easy! I was craving a hot dessert a couple weeks ago when it was cold and rainy, but didn’t have much energy to cook. So I searched Google for a baked rice pudding, remembered your blog from a different recipe I had used, and decided to give it a try. It took a bit longer than the recipe stated, but I blame my oven for that. Warm custardy rice pudding with cinnamon and golden raisins… it was just what I wanted. It’s good for breakfast too!
Hi Lindsay,
Thanks so much for taking the time to comment! Sometimes classic rice pudding just hits the spot :).
can uuse condensed cream for the heavy cream and cut back on sugar if so how much about half maybe
We loved it. I used all 2% milk, because that’s what we had on hand. Still rich and creamy.
Great recipe! Turned out very good, although may add a 1/2 t of salt in the next batch. There will be more for sure. Went over well with the family. My 91 year old mother-in-law has requested it, ahead of time, for at least once a week. Made more than my casserole dish would hold. It’s a little shallow, so filled two custard cups and baked them along side. They’ll make a lunch hit with my still working wife. Thanks!
What temp should the water for the water bath be? Some recipes say the water should be boiling. Does this one need boiling water?
I don’t use boiling water. I just add room temp water from the tap. 🙂
Thanks!
Did I miss how many servings for this recipe?
Makes about 9 servings
One more thing, used 4 cups rice instead of 3, because I found the duck eggs and cream made it to rich, so adding an extra cup of rice balanced it out, not so overpowering.
Oops, forgot, added a tsp of salt too.
And also used duck eggs instead of chicken eggs, made for a pleasant more chewy texture.
Great recipe! Except, for those of us with antipathy towards cinnamon, raisins and cold leftover rice, used nutmeg, fresh blueberries and fresh, hot rice instead. Turned out great.
What do you grease the pan with?
there was a recipe similar to this one but used uncooked rice. does anyone remember this one? i think it was on the box of minute rice.
2/3 C minute rice, 2 3/4 C milk, 1/3 C sugar, 1/2 tsp salt, 1/3 C raisins, 2 eggs slightly beaten, 1 tsp vanilla, 1/4 tsp nutmeg (optional), Combine rice thru raisins in saucepan. Bring to a boil over med. heat, stirring frequently. Simmer uncovered 10 min., stirring occasionally. Mix all else in a 1 qt casserole. Slowly stir in hot rice mixture. Set in a shallow pan; then pour 1″ of very hot tapwater into pan. Bake @375 degrees for 20-30 min or until edges are lightly browned and center is set. Cool at least 1 hour before serving. Makes about 4C or 6-8 servings. This recipe was found in an original “Timeless Recipes with Minute Rice” that you had to send for with .35 and one boxtop from Minute Rice. This is the only recipe I’ve ever used and it makes a nice, custardy top. Hope this is what you’re looking for.
Do you take all the mixed ingredients in one pan and place them in another then bake?
Yes. You create a waterbath with the two pans. One pan has the custard in it, and the other has water.
Yes! This is the one I’ve used from a box about 45 years ago! However, I’ve never used min rice. Haven’t made in ages but now I’m not getting the creamy custard like I used to. Could be I’m using a different rice? Very frustrated, I used to be the queen of baked rice pudding
I was wondering if three cups of cooked quinoa could be substituted for the rice to make this a protein dish. I recently saw a stuffed pepper soup recipe that used cooked quinoa instead of rice. Thanks in advance for your input!
Hi Terri, I haven’t tried that, but it could definitely work! Let me know if you try it 🙂
What size dish?
I’ve updated the pan size in the directions.
What size casserole dish do you use?
I’ve updated the pan size in the directions.
Could not get it to set up properly. Cooked for 2 hours, but still quite liquidy. Won’t try that again.
I am looking for a recipe for rice pudding that is creamy like the ones you buy in the store, do you have a recipe for that type of rice pudding!
I can’t wait to make this. Years ago, I had a baked rice pudding recipe, from a Better Homes & Gardens book, but I must have given the book away. So, I found your recipe from doing an online search. I’ve just bought the cream and raisins, and I have all of the other ingredients. I’m sure this will be so delicious. Thank you for sharing your recipe.
Has anyone tried this with almond milk or part almond milk for the milk portion of it?
I have used almond milk in my rice pudding and its wonderful! the Norwegian recipe i used you folded whipped cream in at the end. my sons are vegan so I used vanilla almond mild to cook the rice in and i used a tub of whipped coconut cream folded in at the end..
It may be right in front of my face, but I don’t see the amount of raisen still add. Are they listed?
Hi Valerie, so sorry, I updated the recipe. I usually add about 1 cups, but you can add more or less depending on preference.
Mine is in the oven as I type. Can’t wait for it to finish. It smells wonderful! I’m so excited to find a recipe like my mom use to make. Thanks for the recipe.
The other day, I had some leftover rice in the fridge and went searching the internet for a baked rice pudding recipe and I found YOURS!! It was so easy to make and I want to tell you that it was DELICIOUS!! My husband and I both loved it!! It reminded us of our younger years!! Thanks so much!!
Thanks so much Kim! I’m really happy you and your husband liked it. Such a classic recipe 🙂
This looks delicious!! It reminds me of the rice pudding my mom and dad would make when I was little.
Is the rice precooked in the old fashioned custard style rice pudding ?
Yes, the rice is cooked before adding it to the recipe.
My gram always pre cooked hers… This is the same recipe. My grandsons love it so much! Served with a bit of warm milk on top!
I added lemon extract and removed the raisins…. WONDERFUL!!
Why would you do that
Because Paul! Just Because.
4 am here and this made me laugh…a good morning laugh…ty Paul.
That sounds awesome!! I don’t care for raisins in my rice pudding either. I usually add a vanilla bean pod!