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Old Fashioned Baked Rice Pudding with Cooked Rice

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This simple old fashioned baked rice pudding is a little bit thicker as it is cooked in the oven instead of on the stove. It is comfort food at it’s finest.

close bowl of baked rice pudding with raisins and spoons.

If you like a thick custard style rice pudding, this is the recipe for you. It is a perfect way to use leftover rice and turn it into a rich and delicious dessert.

Take your taste buds on a trip to the good old days with a bite of rice pudding.  The milk, egg and rice base in this version is baked to perfection. 

Ingredients for baked rice pudding including cooked rice, milk, eggs, vanilla, sugar, salt, cinnamon, nutmeg, and raisins.

The edges are slightly golden and it is the perfect balance of sweet. The raisins and rice add great texture for a yummy treat.

So, I added a little extra rice to the pot I already had going for the golumpki and dessert was born!

A lot of rice pudding recipes call for it to be chilled.  I like mine warm.

The still warm custard full of rice, vanilla, nutmeg and cinnamon can’t be beat.  I normally don’t add the raisins, but happened to have them on hand.  So, I figured why not?!

I made it with an organic brown rice I buy in super bulk… but my husband would have preferred white rice.  (He also prefers white bread, pasta etc. but he rarely gets his way!)

Either way you decide to go, you are sure to win.  This is like a step back in time and a warm hug all wrapped in one.

What is the difference between baked rice pudding and stovetop

While the two versions of rice pudding are made with similar ingredients and usually feature the same flavors, they are a little bit different. There is a texture difference between the two much like stuffing.

Serving of fluffed baked rice pudding with raisins and cinnamon with pan in the background.

Stovetop stuffing, like stovetop rice pudding, is soft and scoopable. Much like a baked stuffing, baked rice pudding is stiffer and can almost be cut and served as a piece.

Both are ultimately delicious, so it depends on your mood and your own texture preferences. You can’t go wrong with either.

More Rice Pudding Recipes

If you like rice pudding, check out my wholesome banana baked pudding. It is a creamy stovetop version sweetened by bananas.

For a twist on this classic, try making baked rice pudding with sweetened condensed milk. The can of milk adds rich sweetness so easily.

Or for a faster version that starts with raw rice, make rice pudding in the instant pot. There are so many options to help you get from the idea to a delicious bowl of comforting rice pudding!

Did you make this recipe? Give it a review in the recipe card below!

Small bowl of baked rice pudding with raisins and a spoon, ready to eat.

Old Fashioned Baked Rice Pudding

Servings: 12 Servings
Author: Carlee
Take your taste buds on a trip to the good old days with a bite of rice pudding. The custard in this version is baked to perfection. The edges are slightly golden and it is the perfect balance of sweet. The raisins and rice add great texture for a yummy treat.
4.61 from 78 ratings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • cups whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • 2 cups cooked rice
  • ¼ teaspoon salt
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ cup raisins optional


  • Preheat oven to 375℉
  • Whisk together cold milk, eggs, vanilla, and sugar
    1½ cups whole milk, 2 large eggs, ½ cup granulated sugar, 1 teaspoon vanilla extract
  • Stir in rice, spices, and raisins (if using).
    2 cups cooked rice, ¼ teaspoon salt, ½ teaspoon grated nutmeg, ½ teaspoon ground cinnamon, ¼ cup raisins
  • Pour into a greased casserole (I used an 8×8 pan)
  • Bake for 45-50 minutes or until set.
  • Cool and serve with some fresh cinnamon or nutmeg on top.


For extra richness you can use 1 whole egg with 2-3 egg yolks instead of 2 whole eggs.



Serving: 1ServingCalories: 116kcalCarbohydrates: 20gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 65mgSodium: 66mgSugar: 12g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4.61 from 78 votes (67 ratings without comment)
Recipe Rating


Saturday 18th of May 2024

This is the recipe I've been looking for. Easy... Delicious.. comfort food. Made it exactly as written with raisins. Next time I will double the recipe & not change a thing.. It's perfect as is. Thank you sooo much.


Sunday 19th of May 2024

That makes me so happy!


Saturday 13th of April 2024

To our baking Friends,

This is a good basic recipe. My Mother always made hers with white rice. I use brown rice for health reasons.

I have an 8-qt Pyrex covered casserole, so I doubled the recipe, halved the sugar (brown), baked it 60 minutes with a stir at 30 minutes to distribute the golden (sultana) raisins.

May I suggest you find Jacques Pépin’s video where he comments on making a recipe “your own”?

He would suggest cooking it exactly as written the first time. Afterward, the more you use it, it will become your own as you adjust it to your taste.

This is not too sweet as I modified it. I agree a little more sugar would be better. Too, you could always sprinkle sugar on top, which I like.

The point is, try a recipe a few times.

Best wishes for great cooking!


Saturday 13th of April 2024

That is my favorite part about cooking, you get to make the recipe your own. Everyone has different preferences, so find a good starting point and make whatever changes are necessary to make it perfect for you. I am glad you were able to make this your way!


Friday 2nd of February 2024

by the way i used long grain rice, does that make a difference


Friday 2nd of February 2024

I usually use long grain rice too, but any variety should work.


Friday 2nd of February 2024

well i tried this (the original recipe) wanted to see how it turned out. A few things the rice was a little hard, and it wasnt very sweet. Is the cinnamon suppose to float to the top? Thanks


Friday 2nd of February 2024

@Carlee, i cooked the rice first,went by the bag and it said 15 minutes, as for the cinammon years ago when i made it the cinnamon was spread throughout the mixture giving a taste of it with every bite you also had to stir the mixture like half way through cooking. i will keep playing with it and see what i come up with. If i find any tips i will let you know. Till then thank you alot this is a easy recipe. Tom


Friday 2nd of February 2024

Did you cook the rice in water first? The rice should be tender before it goes into the recipe. And you could certainly increase the sugar a little bit next time if you want. The cinnamon does kind of float to the top. You can wait and sprinkle it on after if you prefer.


Wednesday 31st of January 2024

what if i wanted to make a bigger pan (9x12) what would i do? Thanks


Thursday 1st of February 2024

@Carlee, i see your utensils it says a 8 inch baking dish with a lid, does this get covered when baking?


Thursday 1st of February 2024

@Carlee, Thank you, am gettin ready to make it in a little bit. How do you know when it is done


Wednesday 31st of January 2024

Are you planning to double the recipe? That would work well. Double the ingredients (there is a handy button on the recipe card that will do it for you) and then bake as directed. It should work out perfectly! If you are wanting to make the recipe as written, just in a larger pan, you would want to cut the bake time way down. I would check it after 15-20 minutes to see how it is going. Keep a close eye on it so it doesn't dry out as it will be a much thinner layer in the pan.