Amish Baked Rice Pudding With Raisins and Cinnamon

Name: Amish Baked Rice Pudding with Raisins and Cinnamon
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: International
Ingredients: 3 cups cooked medium-grain white rice, about 550 g: Use plain, tender rice without savory seasonings. Break up any cold clumps before measuring.; 3/4 cup raisins, 110 g: Regular dark raisins give the pudding its classic flavor.; 1/2 cup hot water, 120 ml: For plumping the raisins; drain and discard after soaking.; 3 cups whole milk, 720 ml; 4 large eggs; 2/3 cup granulated sugar, 133 g; 2 tablespoons unsalted butter, 28 g: Melted and cooled until just warm.; 2 teaspoons pure vanilla extract; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/4 teaspoon fine salt; 1 teaspoon unsalted butter, 5 g: For greasing the baking dish.; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; Very hot water: Enough to reach halfway up the outside of the baking dish when it sits inside the roasting pan.

Imperial October 16, 2026October 16, 2026

Quick Recipe Version (TL;DR)

Amish Baked Rice Pudding with Raisins and Cinnamon

This comforting, old-fashioned rice pudding bakes gently in a water bath until the custard is creamy, the raisins are plump, and the cinnamon-dusted surface is lightly golden. Serve it warm by the spoonful or chill it for soft, sliceable squares.

Yield: 8 servings
Prep Time: 15 minutes, using cooked rice
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes, including 20 minutes of resting; add 6 hours for the chilled version

Quick Ingredients

3 cups cooked medium-grain white rice, about 550 g
3 cups whole milk, 720 ml
4 large eggs
2/3 cup granulated sugar, 133 g
2 tablespoons unsalted butter, melted and slightly cooled, plus 1 teaspoon for the dish
2 teaspoons pure vanilla extract
3/4 cup raisins, 110 g
1/2 cup hot water, 120 ml, for soaking the raisins
3/4 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg, divided
1/4 teaspoon fine salt
Very hot water, as needed for the baking water bath

Do This

1. Heat the oven to 325°F (165°C). Grease a 2-quart baking dish with 1 teaspoon butter.
2. Soak the raisins in 1/2 cup hot water for 10 minutes, then drain thoroughly.
3. Whisk the eggs, sugar, vanilla, salt, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Gradually whisk in the milk and melted butter.
4. Stir in the cooked rice and drained raisins. Pour into the dish and sprinkle with the remaining cinnamon and nutmeg.
5. Set the dish inside a roasting pan. Add very hot water to the roasting pan until it reaches halfway up the sides of the pudding dish.
6. Bake for about 75 minutes, checking at 65 minutes, until the edges are set and the center gently jiggles rather than sloshes.
7. Remove from the water bath and rest for 20 minutes. Serve warm, or refrigerate for at least 6 hours for soft, sliceable portions.

Why You’ll Love This Recipe

Simple, familiar ingredients: Milk, eggs, rice, and a few pantry staples become a wonderfully comforting dessert.
Gentle, creamy baking: A water bath helps the egg custard thicken evenly without becoming grainy.
Lovely warm or chilled: Enjoy soft, creamy spoonfuls fresh from the oven or tender squares the next day.
A practical use for leftover rice: Plain cooked rice makes preparation quick and easy.

Grocery List

Produce: None required.
Dairy: Whole milk and unsalted butter.
Eggs: 4 large eggs.
Pantry: Medium-grain white rice, raisins, granulated sugar, pure vanilla extract, ground cinnamon, ground nutmeg, and fine salt.

Full Ingredients

For the Rice and Raisins

3 cups cooked medium-grain white rice, about 550 g: Use plain, tender rice without savory seasonings. Break up any cold clumps before measuring.
3/4 cup raisins, 110 g: Regular dark raisins give the pudding its classic flavor.
1/2 cup hot water, 120 ml: For plumping the raisins; drain and discard after soaking.

For the Custard

3 cups whole milk, 720 ml
4 large eggs
2/3 cup granulated sugar, 133 g
2 tablespoons unsalted butter, 28 g: Melted and cooled until just warm.
2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon fine salt

For the Dish and Topping

1 teaspoon unsalted butter, 5 g: For greasing the baking dish.
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Very hot water: Enough to reach halfway up the outside of the baking dish when it sits inside the roasting pan.

Equipment: A 2-quart oven-safe baking dish, preferably ceramic; a larger roasting pan; a mixing bowl; a whisk; and an instant-read thermometer, if available. Do not use a springform pan, which may let water seep into the pudding.

Starting with uncooked rice? Prepare 1 cup dry medium-grain white rice according to its package directions, then measure 3 cups cooked rice for this recipe. Let freshly cooked rice cool until no longer steaming before combining it with the eggs. Rice-cooking time is not included in the recipe timing above.

Amish Baked Rice Pudding With Raisins and Cinnamon – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and baking dish

Position a rack in the middle of the oven and heat to 325°F (165°C). Grease the bottom and sides of a 2-quart baking dish with 1 teaspoon butter. Check that the dish fits comfortably inside your roasting pan, with room for water around all four sides.

Heat a kettle of water for the water bath. Meanwhile, use a fork to separate any clumps in the cooked rice so the grains will distribute evenly through the custard.

Step 2: Plump the raisins

Place the raisins in a small heatproof bowl and pour over 1/2 cup hot water. Let stand for 10 minutes, then drain thoroughly. This simple step makes the raisins tender and juicy without adding extra liquid to the pudding.

Step 3: Whisk the custard

In a large bowl, whisk the eggs and sugar until smooth and evenly combined, about 1 minute. Whisk in the vanilla, salt, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg.

Gradually whisk in the whole milk, followed by the melted, slightly cooled butter. Avoid beating in lots of foam; a gently mixed custard bakes with a smoother surface. If the butter forms a few tiny flecks when it meets the milk, that is fine.

Step 4: Add the rice and assemble

Fold the cooked rice and drained raisins into the custard. Give the mixture one final stir immediately before pouring it into the prepared baking dish, then spread the rice and raisins evenly with a spoon.

Combine the remaining 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg and sprinkle evenly over the surface. The mixture will look quite loose at this stage; it thickens as the eggs set and the rice absorbs more milk.

Step 5: Set up the water bath

Place the filled baking dish inside the roasting pan. Set the roasting pan on the extended oven rack, then carefully pour very hot water into the outer pan until it reaches halfway up the sides of the pudding dish. Keep the water out of the custard.

Slowly slide the rack into the oven. The water bath cushions the custard from direct heat and helps keep the edges tender while the center cooks.

Step 6: Bake until gently set

Bake for approximately 75 minutes, beginning to check at 65 minutes. The edges should be set, the top lightly golden, and the center should wobble gently as one mass when the dish is nudged. It should not look watery or slosh beneath the surface.

For the most reliable check, insert an instant-read thermometer into the center without touching the bottom of the dish. Aim for 175–180°F (79–82°C). If necessary, continue baking in 5-minute increments. A deep dish or refrigerator-cold ingredients may need a little longer.

If the top colors before the center is ready, loosely tent the dish with foil. Do not stir during baking; leaving the pudding undisturbed allows its delicate custard and lightly golden surface to form.

Step 7: Rest and serve warm or chilled

Using sturdy oven mitts, carefully lift the pudding dish out of the water bath and place it on a heatproof rack. Let it rest for 20 minutes before serving warm. The custard will settle, but the pudding will remain soft and spoonable.

For a firmer finish, allow the pudding to cool for about 30 minutes total, then refrigerate. Cover once chilled and refrigerate for at least 6 hours, preferably overnight. Cut into 8 soft squares and lift them with a thin spatula. These are tender custard portions, not firm cake-like bars.

Pro Tips

Use tender, plain rice: Undercooked rice can remain chewy, while rice cooked in broth will give the dessert an unwanted savory flavor.
Whole milk matters: Its fat gives the pudding a fuller flavor and smoother mouthfeel. Lower-fat milk produces a less creamy result.
Do not bake until completely rigid: A slight jiggle in the center is desirable. Overbaking can make the eggs grainy and cause the custard to release liquid.
Keep the water bath gentle: Use very hot water when filling the roasting pan, but do not increase the oven temperature to hurry the pudding along.
Plan ahead for neat portions: Overnight chilling gives the rice time to absorb more moisture and makes the pudding easier to slice.

Variations

Golden raisin pudding: Replace the dark raisins with 3/4 cup golden raisins and soak as directed.
Raisin-free version: Omit the raisins and their soaking water. Keep the remaining ingredients and baking method unchanged.
Maple-kissed pudding: Replace 1/3 cup of the granulated sugar with 1/4 cup pure maple syrup and reduce the milk to 2 3/4 cups. The finished custard will have a gentle maple flavor.

Storage & Make-Ahead

Refrigerate: Refrigerate the pudding within 2 hours of leaving the oven. Cover and store at 40°F (4°C) or below for up to 4 days. Do not leave it on the counter until completely cold.

Make ahead: Bake the pudding 1 day before serving for the easiest chilled portions. You can also cook the rice up to 1 day ahead; cool it promptly in a shallow container, refrigerate within 1 hour if possible, and keep chilled until assembly.

Reheat: Place one serving in a microwave-safe bowl with 1 tablespoon whole milk. Cover loosely and microwave at 50% power in 30-second intervals until the center reaches 165°F (74°C). Stir gently between intervals if serving it as a soft pudding.

Freezing: Freezing is not recommended. Egg-and-milk custard may separate and become watery or grainy when thawed.

Nutrition (per serving)

Estimated for 1 of 8 servings, including the butter used to grease the dish. Values vary with ingredient brands and the exact weight of the cooked rice.