Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.


  1. Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
  2. Add milk, sugar, vanilla and salt.
  3. Blend well.
  4. Stir in rice and raisins.
  5. Set casserole in pan of water.
  6. Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.


Most Helpful

Gayle, thank you, thank you, THANK YOU. I love my stovetop rice pudding and have been making it for almost 20 years, but for almost that long I have been searching for an oven-baked rice pudding that was creamy and custardy. And now I've found it! I don't usually like rice puddings made with long-grain rice -- they're usually too chewy and too dry -- but this was absolutely superb. It is very moist with lots of custard. The instructions are clear and simple and the recipe was easy to prepare. I sprinkled cinnamon on the individual servings as I dished it out. Now I know what I will be doing with all my leftover rice -- making this yummy dessert! Thanks so much for posting this recipe!

Lennie June 27, 2002

Wow!! Now this is rice custard the way my Great-Gran used to make. Never thought I would find a recipe even remotely close. Just brilliant. I agree with Lennie, very creamy, custardy and easy. My Great Gran used to sprinke hers with some cinnamon sugar so that is what I did. Delicious. Thanks Gayle

ratherbeswimmin' September 02, 2002

I've never made rice pudding (or custard) before. This turned out really well! I added cinnamon and substitued in one cup of buttermilk. I needed to bake it for much longer than the recipe called for, but that is likely due to my prehistoric oven. I plan to make this when my mother comes to visit next. Thanks for posting...

Miraklegirl March 05, 2003

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