Baked rice pudding is the ultimate comfort dessert — creamy, cozy, and filled with nostalgic flavor.
When you bake rice pudding in the oven, something magical happens — the top turns golden, the center stays soft and custardy, and the aroma of cinnamon and vanilla fills the kitchen.
It’s the kind of dessert that feels like home — simple, sweet, and made with ingredients you probably already have on hand.
Your family will love every spoonful of this warm, old-fashioned treat, and you’ll love how easy it is to bring a touch of homemade comfort to the table.
For the Baked Rice Pudding
- Eggs – Four large eggs give the pudding its rich, custardy texture. They help everything set beautifully in the oven.
- Granulated Sugar – Adds sweetness and helps the top caramelize slightly as it bakes.
- Milk – Regular milk keeps the pudding smooth and creamy. Whole milk works best for richness.
- Heavy Cream – A splash of cream gives that luxurious, old-fashioned creaminess you can’t beat.
- Vanilla Extract – Brings warmth and depth to the flavor — essential for that nostalgic, homemade taste.
- Ground Cinnamon – Adds cozy spice and that familiar aroma that fills the kitchen while baking.
- Cooked Rice – Use cooled, leftover rice! It soaks up the custard beautifully and gives the pudding great texture.
- Raisins – Sweet little bursts of flavor in every bite. Optional, but highly recommended for the classic touch.
Homemade Baked Rice Pudding
- 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
- Preheat oven to 350°F (175°C).
- Whisk together the eggs and sugar in a large mixing bowl. Slowly pour in the milk and cream, whisking until smooth.
- Stir in the vanilla and cinnamon. Add the cooled cooked rice and raisins, mixing gently until evenly combined.
- Prepare the baking dish:
- Grease a 9×9-inch or larger oven-safe casserole dish (or individual ramekins).
- Pour the pudding mixture into the dish.
- Create a water bath:
- Place the filled baking dish inside a larger oven-proof pan.
- Pour hot water into the outer pan until it comes halfway up the sides of the pudding dish. This helps achieve a creamy, custard-like texture.
- Bake:
- For a 9×13-inch dish: bake 40–50 minutes, or until the top is set (a slight jiggle in the center is okay).
- For a 9×9-inch dish: bake an additional 15–20 minutes, if needed.
- Serve warm. Store leftovers in the refrigerator for up to 5 days.
Nutrition Calories: 449kcal | Carbohydrates: 74g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 153mg | Sodium: 126mg | Potassium: 514mg | Fiber: 2g | Sugar: 33g | Vitamin A: 522IU | Vitamin C: 2mg | Calcium: 232mg | Iron: 1mg
1. Can I use leftover rice?
Absolutely! In fact, this recipe is perfect for using up day-old rice. If your rice is a bit dry (as leftover rice usually is), just make sure to whisk your custard mixture well so it fully soaks through. You might want to reduce the milk or cream by about ¼ cup so it doesn’t end up too loose.
Pro tip: Leftover jasmine or short-grain rice gives the pudding the best creamy texture.
2. What kind of rice works best?
Short-grain rice or arborio rice is ideal — it’s naturally starchier and gives that dreamy, creamy finish. Long-grain rice will still work, but your pudding will be slightly looser and less custard-like.
If you’re using basmati or jasmine rice, don’t worry — the flavor will still be amazing!
3. Why did my pudding turn out dry?
Usually, that means it baked a little too long or there wasn’t quite enough liquid. The pudding should be just barely set when you take it out of the oven — it’ll keep cooking as it cools.
If you skipped the water bath (the pan of hot water under the dish), try it next time! It keeps the texture silky and prevents the edges from drying out.
4. Can I make this ahead of time?
Yes, and it’s even better the next day! Store it covered in the fridge for up to 5 days. Serve it cold, straight from the fridge, or warm it up gently in the microwave or oven.
I don’t recommend freezing it — the custard can split when thawed.
5. How do I get that golden top without overbaking?
Easy! Cover your dish with foil for most of the bake time, then remove it for the last 15–20 minutes. That’s when the magic happens — the top turns golden and caramelized, while the inside stays creamy and soft.
If you want a little extra color, pop it under the broiler for a minute or two at the end (just keep a close eye on it!).
