Homemade Baked Rice Pudding
A cozy, custard-style dessert just like Grandma used to make — made with simple ingredients like cooked rice, eggs, raisins, and warm cinnamon.
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Servings: 6
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Ingredients
(Use the 1x button for a standard batch — double or triple as needed.)
- 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.