This creamy baked rice pudding with raisins is made from uncooked white rice — an easy, old-fashioned dessert filled with warm cinnamon, vanilla, and sweet raisins.
If you grew up eating creamy, old-fashioned desserts, this baked rice pudding with raisins will hit you like a warm hug from your favorite aunt. It’s sweet, custardy, and full of warm cinnamon and vanilla — the kind of dessert that makes your kitchen smell ah-mazing!
The best part? There’s no need to cook the rice first. That’s right — the rice goes in uncooked, and the oven does all the magic. As it bakes, the rice slowly absorbs the milk and sugar, turning into a creamy, comforting pudding that’s delicious warm or chilled.
If cozy, old-fashioned desserts are your thing, you’ll also love my Mom’s Apple Slab Pie — it feeds a crowd and smells like fall in the oven.
Why You’ll Love This Recipe
- No pre-cooking the rice. Fewer dishes, less fuss, and no standing over the stove.
- Warm and cozy flavors. Cinnamon, vanilla, and sweet raisins make every bite taste like home.
- Simple pantry staples. Made with ingredients you probably already have.
- Make-ahead friendly. Reheats beautifully or can be served chilled.
- Old-fashioned comfort food. Just like Grandma made, with a creamy baked twist.
Bonus: Unlike traditional stove-top pudding, there’s no need to boil or simmer anything on the stove. The oven takes care of the work — no watching the pot or guessing when the mixture is thick enough.
Ingredients and Why They Matter
- Uncooked Medium-Grain White Rice - The heart of this recipe! Using uncooked rice means it absorbs all that creamy milk and cinnamon flavor as it bakes. Medium-grain rice has just enough starch to give this pudding its signature thick, custardy texture — no gummy rice here. You can also use Arborio rice for extra creaminess or try basmati or jasmine rice for subtle flavor differences.
- Whole Milk - Whole milk brings richness and that comforting, old-fashioned creaminess. You can swap in 2% if needed, but the full-fat version creates the smoothest pudding.
- Eggs - They transform this mixture into a baked custard. As they heat, the eggs bind the ingredients together into that soft, spoonable texture everyone loves.
- Sugar - Adds just the right amount of sweetness and helps the top develop that light golden color while baking. Substitute brown sugar for caramel notes or use maple syrup (reduce milk slightly if using syrup).
- Ground Cinnamon - The warm spice that makes this dessert feel like a hug from the inside out. You can add a pinch of nutmeg or cardamom if you like a spicier pudding.
- Vanilla Extract - Vanilla rounds out the flavors and deepens the custard base. If you’re feeling fancy, scrape a vanilla bean pod for an extra aromatic touch.
- Salt - A pinch of salt enhances the sweetness and balances the flavors. Don’t skip it — it makes a big difference.
- Raisins - Those plump, sweet bites are what make this baked rice pudding stand out. As it bakes, the raisins absorb the spiced milk and turn juicy and flavorful.
How to Make Baked Rice Pudding with Raisins
- In a large mixing bowl, whisk together milk, eggs, sugar, cinnamon, vanilla, and salt until smooth.
Stir in the uncooked white rice and raisins.
- Step 2: Pour the mixture into a Dutch oven or prepared baking dish. The rice will settle to the bottom — that’s okay!
- Step 3: Bake uncovered for 1 hour 30 minutes, or until the pudding is set around the edges and lightly golden on top. It should be creamy in the center.
- Step 4: For a softer texture, add a splash of milk after baking — it will soak in as it cools.. Let cool for 10–15 minutes before serving.
Farm Girl Tip
Slide this into the oven during dinner — by the time the plates are cleared, dessert’s ready to serve warm and cozy.
Storage Instructions
Refrigerate: Cool completely, then cover or store in an airtight container. Keeps up to 4 days in the refrigerator.
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Reheat: Warm individual portions in the microwave for 30–45 seconds, or reheat the whole dish in a 300°F oven for 10–15 minutes. Add a little extra heavy cream or milk to keep the rice pudding moist and stir as you heat.
Leftover rice pudding: Add a splash of milk before reheating if it thickens too much.
Serve cold: It thickens slightly when chilled and tastes just as good straight from the fridge.
Make-Ahead Tips
- Mix ahead: Combine ingredients (except butter) and refrigerate overnight. Stir in the melted butter before baking.
- Bake early: Bake a day in advance, cool, and refrigerate. Serve cold or gently reheat.
- Freezer-friendly: Freeze in single portions for up to 2 months. Thaw overnight in the fridge before reheating.
For another make-ahead favorite, my Slow Cooker Apple Cinnamon Oatmeal is perfect for cozy mornings or meal prep breakfasts.
Variations
- Golden Raisins or Cranberries: Use golden raisins or dried cranberries for color and a bright pop of flavor.
- Apple Cinnamon Pudding: Add ½ cup finely diced apples for a fall twist.
- Spiced Up: Stir in nutmeg, cardamom, or a dash of coconut flavor for a tropical spin.
- Boozy Version: Add 1 tablespoon of rum or bourbon with the vanilla.
- Nutty Topping: Sprinkle with walnuts, pecans, or pistachios for crunch.
Serving Suggestions
Let the pudding rest at room temperature before serving or refrigerating. This helps it set up perfectly.
Serve warm with an extra sprinkle of ground cinnamon, a dollop of whipped cream, or a drizzle of caramel sauce. It’s just as delicious chilled with a few fresh blueberries or chocolate curls on top.
FAQS
Yes! Reduce the milk by about 1 cup and shorten the bake time by 20–25 minutes. The texture will be slightly different, but still creamy and delicious.
The pudding should be set around the edges but still soft and slightly wobbly in the center. It will firm up more as it cools.
Yes. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
You can use almond milk, oat milk, or coconut milk. The pudding will be a little softer, so add one extra egg for structure.
The answer is - yes. You can eat rice pudding either warm or cold, making it perfect eating warm out the oven or when a midnight craving hits!
More Cozy Desserts to Try
If this baked rice pudding with raisins made you feel all warm and nostalgic, you’ll love these other comforting, homemade desserts from my kitchen:
- Mom’s Apple Slab Pie – apple pie made easy for feeding a crowd, baked on a sheet pan.
- Pumpkin Snack Cake – soft, spiced, and topped with a simple frosting that’s pure fall comfort.
- Soft Pumpkin Cookies – chewy, frosted cookies that disappear fast at family gatherings.
- Chewy Oatmeal Raisin Cookies – soft, chewy, and packed with cinnamon and plump raisins, just like Grandma made.
Recipe
Baked Rice Pudding Recipe
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Ingredients
- 3 cups whole milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup medium-grain white rice uncooked
- ¼ cup raisins
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream
Instructions
- Preheat the oven to 350° F. Butter a 2 quart dish and set aside.
- In a large mixing bowl, whisk together the whole milk, sugar, and vanilla. Stir in the rice, raisins, cinnamon, and nutmeg.
- Pour the mixture into your prepared baking dish. Cover and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring well after each 30 minute interval for the first hour, then every 15 minutes.
- Remove the rice pudding from the oven and top with the heavy cream.
Video
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Looking for more simple, crowd-pleasing meals that remind you of home? Don’t miss my Creamy Chicken Pot Pie. It’s classic comfort food made easy.
Behind the recipe
When I was a kid, rice pudding and bread pudding were one of those dessert my mom and grandma made - both always served with raisins. It makes sense with her Depression ere upbringing. Both of them are economical, practical desserts using what they already had on hand.
These days, I make it the same way for my family — only now, I let the oven do the work while I tackle the never-ending laundry pile. Some things change, but the smell of cinnamon and vanilla baking in the kitchen still feels like home!
Julia Pomeroy says
PS: Bearing in mind I was making this in the very early 1950s and my country was bankrupt due to the second world war, there was no way sultanas, raisins, etc were available, there were not even available on the ration card. Nor could we afford cream and yet the pudding was always gorgeous, especially the skin.
Julia Pomeroy says
As an 80 year old English woman I have been making rice pudding since I was a child and the perfect rice is Carolina rice which is impossible to find these days so I tolerate what is called 'pudding rice' - the thicker and chunkier the grain is the better it is for a rice pudding. I have never used vanilla, but I agree with the full cream milk, when everything is in the dish then I grate nutmeg over the pudding. I am going to try your recipe but I will not be using vanilla. You are also cooking it a little fast I use 300F and cook for another 30 minutes to an hour, occasionally checking that it has not baked dry. Just a few suggestions.
Julia Pomeroy says
I also have to say you are truly missing out if you use a lid, the temperature of the oven is not high enough to burn, just high enough to create the most delectable skin, I was watched like a hawk by my children and my husband when sharing the skin between the four of us.
Lin Gerber says
Thank you so much for this recipe! I have been looking a while for a baked rice pudding that doesn’t contain eggs. My mom used to make this for us and I don’t have her recipe but I know she never used eggs so I was so happy to find this one. It is exactly like hers used to be! She would be so pleased to know that now I am making her recipe again!