Baked Rice Pudding Recipe
by Sommer Collier — last updated on Mar 23, 2026 
My baked rice pudding recipe is my ultimate go-to cozy dessert. I bake rice, milk, sugar, and warm spices like cinnamon and vanilla into a rich, creamy pudding that’s perfectly comforting. This easy dessert is warm, nostalgic, and filled with sweet, rustic flavor in every spoonful.
There’s nothing quite as comforting and delicious as warm rice pudding. It’s a classic dish that takes me right back to my childhood, when the kitchen would fill up with the sweet aromas of cinnamon, nutmeg, and freshly baked custard. It has the same cozy and satisfying feeling you get from a fresh banana pudding cake, but is warm and more decadent. What I love about this dessert is that it has the perfect balance of textures, too. On top, it’s perfectly golden brown and crispy, while underneath, tender rice and plump raisins are nestled in a rich, creamy cinnamon custard base. There’s nothing better than curling up on the couch with a bowl of freshly baked rice pudding. Now, that’s my idea of a good time!
Rebecca – ⭐⭐⭐⭐⭐ My great-grandmother used to make rice pudding all the time and I was craving it, this recipe is so good and dare I say better than hers ;)
Table of Contents
Sommer’s Recipe Highlights
Great for Making Ahead – This baked rice pudding tastes just as delicious the next day. I think it’s the perfect dessert for making ahead of time, especially if you’re planning on feeding a crowd.
Simple and Easy Ingredients – There’s nothing better in my book than a delicious custard that’s easy to make with a few ingredients. You can find everything you need for this rice pudding recipe at your local grocery store, and it’s also easy on the wallet!
Creamy and Dreamy – Warm and creamy, every bite of this sweet treat feels comforting like a hug. It’s slightly crunchy on top with the creamiest center, filled with tender rice and plump raisins.
Key Ingredients and Tips
- Dried white rice – Meet the star of the show! I prefer to use long-grain jasmine rice to make this dish, because it adds an extra layer of flavor. But if you’re short on time, you can use cooked and cooled white rice of your choice.
- Half & half – To make the rich and creamy custard filling, don’t skimp out on the half and half! Milk just doesn’t quite meet the mark.
- Eggs – I use large eggs at room temperature. They make the custard base silky smooth, and help to give it a slightly firm, but scoopable consistency.
- Granulated sugar – Now, for some sweetness, I prefer to use regular old white sugar. However, you can use an equal portion of an alternative sweetener.
- Vanilla extract – A splash of high-quality vanilla extract adds a ton of cozy flavor to this dish. Buy the good stuff, not imitation.
- Spices – For those comforting aromas and nostalgic flavors, you will need a mix of ground cinnamon, ground nutmeg, and a slight pinch of salt to balance out all the flavors. I love to grate fresh nutmeg, rather than use the pre-ground version.
- Raisins – I love to use black or golden raisins to add texture to this rice pudding. They plump up beautifully, and they’re the perfect burst of flavor in every bite.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – To start off this recipe, I heat up the oven to 350 degrees Fahrenheit so that it’s hot and ready to go when I’m ready. I also grease my baking dish with a little bit of butter.
Cook the rice – Then, I cook my rice according to the package instructions. Usually, that means adding one cup of rice to two cups of boiling water. Once it’s cooked and fluffy, I set the rice aside.
Make the custard – To make the creamy and dreamy custard, I start off by adding the half and half, eggs, sugar, vanilla, and spices into a bowl and mixing those up really well.
Plump it up – Then, I pour in the rice and those delicious golden and purple raisins and mix it all up one more time.
Bake – Now comes the fun part. I pour the rice and custard mixture into my greased baking dish, and I bake it for about 35-45 minutes, until the top is golden-brown and the inside is jiggly.
Rest and cool – Before I serve up a heaping portion of this sweet stuff, I let it cool down a bit.
Expert Tips
When cooking the rice, it’s important to have a tight-fitting lid to hold in the moisture. I like to use a pot with a glass lid so I can watch what’s happening on top. The rice is done when the water is just absorbed, and there are vent holes in the top of the rice. (But don’t open the lid repeatedly to check this; hence the glass lid!) At this point, turn off the heat and let the rice steam another 5 minutes, then fluff it with a fork.
Recipe Variations
- Diced apples – Add fresh chopped apples for a sweet and slightly tart flavor.
- Dried cranberries – Swap raisins for dried cranberries for a pop of tangy sweetness.
- Dried pineapple chunks – Mix in dried pineapple chunks for a tropical twist.
- Chopped dried apricots – Stir in chopped dried apricots for a soft, chewy texture.
- Chopped almonds, pistachios or pecans — Toss in chopped pecans, almonds, or pistachios for extra texture.
- Brûlée style finish – Sprinkle granulated sugar on top before baking and broil for a crisp and caramelized brûlée-style finish.
Serving Suggestions
I love to make this baked version of rice pudding on a chilly weekend, and it also makes the perfect dessert to bring to a potluck or any fun gathering, along with my impossible cake recipe. This dish is perfectly good and rich enough on its own, but here are some fun ways to serve it up:
- Top off each slice with a dollop of whipped cream and a sprinkle of cinnamon.
- For even more decadence, add a scoop of homemade vanilla ice cream.
- Garnish with fresh strawberries, chopped pecans, or chocolate slivers.
Storing
To store this rice pudding, let it cool completely and then transfer it to an airtight container. It lasts in the fridge for up to 4 days. You can reheat it in the oven or on the stovetop.
Frequently Asked Questions
Rice pudding will thicken up and set as it cooks because it is basically a custard. The eggs in this recipe help to stabilize the other ingredients and create a creamy smooth texture.
Of course, you can! Although this recipe is crafted for baking, it can easily be tweaked for the stovetop. It won’t have the toasty brown top, but will still be creamy and delicious.
Cook the rice and mix the ingredients as directed below. Then pour the contents into a saucepan and simmer over medium to medium-low heat, until the custard thickens to a gravy-like consistency. Stir as it simmers to prevent the rice from boiling and burning the bottom.
Yeah! You can use leftover cooked rice, or cooked vacuum-sealed rice, and it’s a total time saver. Just make sure that it’s not seasoned.
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Baked Rice Pudding Recipe
Video
Ingredients
- 1 cup dried white rice or 3 cups cooked rice
- 4 cups half & half
- 3 large eggs
- 2/3 cups granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup raisins black or golden
Instructions
- Preheat the oven to 350°F. Set out a 9 x 9-inch baking dish or 11-inch round quiche dish. Grease the baking dish and set aside.
- Set a large sauce pot on the stovetop for the rice. Cook the rice according to the package instructions. (This usually includes 1 cup of rice and 2 cups water. Simmer, covered, for 15-20 minutes.) Once the rice is cooked, fluff and set aside to cool.
- Once the rice has cooled, set out a large mixing bowl. Add the half and half, eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk well to combine.
- Then mix in the cooked rice and raisins. Stir until well coated.
- Carefully spoon (or pour) the rice mixture into the prepared baking dish. Smooth out in an even layer. Bake for 35 to 45 minutes, until the sides are set but the center is still jiggly. In an 11-inch pan, the time will be 35-40 minutes, and in a 9-inch dish 40-45 minutes.
- Remove from the oven and allow the mixture to cool and sit for at least 20 minutes. Served warm or at room temperature.
This was such a nice cozy treat! The creamy texture was everything!
My great-grandmother used to make rice pudding all the time and I was craving it, this recipe is so good and dare I say better than hers ;)
My husband LOVED this. It has always been his favorite so thank you for this recipe!