A warm and delicious Baked Rice Pudding recipe make with cooked rice, cinnamon, and raisins.  This simple old fashioned recipe is easy to make and uses ingredients you may already have on hand!

Looking for an even healthier rice pudding recipes?  Check out my Creamy Brown Rice Pudding!

A white cup filled with old fashioned rice pudding with cinnamon and raisins and a spoon.

Did you know there are two, very different, kinds of rice pudding? So, for anyone out there that may think they don’t like rice pudding, maybe they haven’t tried the right version. 🙂

One version of rice pudding is made in a saucepan and the end result is similar in taste to store-bought rice pudding or “arroz con leche”. It’s milky, and kind of thick and mushy and pretty tasty.

The other, old fashioned type of rice pudding is a baked, custard-style rice pudding. This version gets my vote every. single. time.

My mom used to make this Baked Custard Style Rice Pudding all the time when we were young. She would add lots of raisins and top it with cinnamon. Just thinking about it brings back really good memories :-).  I love old fashioned recipes like this. They’re warm, hearty and completely delicious. Plus, it’s one of the cheapest desserts you can make.

This dessert is perfect for a cold winter night when you want to make something really easy and delicious using ingredients you already have in your pantry.

A close up photo of rice pudding that has been baked in

How to make old fashioned rice pudding:

Start by beating eggs and sugar together in a bowl.  Then, slowly add the milk and cream and mix.  Add vanilla, cinnamon, rice, and raisins and stir to combine.  Pour the mixture into a casserole dish that is oven safe and cook it in a water bath.

Don’t be intimidated by the water bath, it’s simple just bake the pan inside another large pan with water in it. The water bath helps the custard to be creamy and cook evenly. This rice pudding recipe takes about in the oven for about 40-50 minutes.

Process photos for making baked rice pudding including mixing the sugar, egg and cream in a clear bowl, and before and after photos of the rice pudding unbaked and baked.

Can you use leftover rice to make rice pudding?

YES!  This is a great dessert to throw together using leftover rice.

Consider trying these popular “old-fashioned” desserts:

 

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

A white cup filled with old fashioned rice pudding with cinnamon and raisins and a spoon.
Prep 10 mins
Cook 50 mins
Total 1 hr
Save Recipe

Ingredients
  

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 3 cups milk
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 3 cups cooked rice , cooled (leftover rice works great!)
  • 1 cup raisins

Instructions
 

  • Preheat oven to 350 degrees F.
  • Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well. 
  • Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine. 
  • Pour mixture into a greased casserole dish. Any oven-safe dish will work--you can use one pan to bake at least 9x9'' or bigger, or smaller individualized serving dishes.
  • Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.
  • If using a 9x9'' or slightly larger pan, bake for 40-50 minutes or until the top has set (It's okay if it jiggles just slightly). Serve warm.
  • Leftovers store well in the refrigerator for up to 5 days.

Nutrition

Calories: 529kcalCarbohydrates: 74gProtein: 11gFat: 21gSaturated Fat: 12gCholesterol: 175mgSodium: 117mgPotassium: 458mgFiber: 2gSugar: 31gVitamin A: 940IUVitamin C: 1.6mgCalcium: 201mgIron: 1.4mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

*I originally shared this recipe January 2016. Updated November 2018. 

Baked Custard Style Rice Pudding recipe. A delicious Old Fashioned recipe from my Grandma| Tastes Better From Scratch

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 5 stars
    it does not fit in a 9X9 pan. I used a 13X9
    did not have a pan big enough to put it in a water bath. Cooked it without.
    turned out great tastes great!

  2. 1 star
    I am by no means a novice and I should have trusted my instincts and moved on from this recipe because it didn’t feel well written. It was a complete flop for me. After 1 hour it was still completely liquidy. I ended up cooking it on the stove top on low forever and adding an extra 2 cups of rice. Thankfully I pulled it from the heat right before the eggs began to curdle. It was still too liquidy so I presented to my husband as a “rice porridge” type dessert. Flavors were good. I’ll have to see how it tomorrow after spending the night in the fridge. But this is not going to be a make again.

  3. 5 stars
    Warm creamy tasty 😋 gone to heaven! Over the years (40+) I keep searching for warm rice pudding like the one my grandma would make. This is it! No searching anymore. My grandchildren, husband, family love this!

See More Comments