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:


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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
Add to Meal Plan


  • 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


  • 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.


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

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*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

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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.

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Recipe Rating


  1. 5 stars
    Nice recipe. I made it in a 9×9 inch casserole dish, and cooked it for 50 minutes at 350. I took it out and stirred it at that time to mix the rice and rasins with the liquid, then put it back in for another 30 minutes. It was very nice.
    By the way, I used an ancient grain rice mix (brown rice, lentils, quinoa, sorghum, and wild rice), and it worked well. Next time, I’ll try cranberries instead of raisins.
    Thanks for the recipe!

  2. 3 stars
    I’m an experienced home cook and baker and, although I have my tried and true recipes, I thought I’d try this one for a change. Taste is Ok but texture is not very pleasant. Like others, I had to bake longer than instructed. Raisins sank to the bottom, custard stayed on top instead of distributed throughout. The taste is the only thing that came out Ok, but this isn’t something I would serve to anyone outside my family. If I could give it 2 1/2 stars instead of 3, I would.
    Thanks though for inspiring me to try something new.

  3. 2 stars
    I echo the other reviews that it’s far too liquidy at the given instructions. Not sure if it’s the water bath or what?
    After almost 40 minutes mine was still very very liquid. I removed it from the water bath and we’ll see how it goes.

  4. I would love to make this next winter (I’m Australian so that’s next year) but I’m allergic to dairy protein. Could you suggest how to make this without dairy please?

  5. I had heavy cream left over so I used almost 2 c of cream & 2 cups of toasted coconut / almond milk. I added 1 egg for a total of 5 eggs & used 1.25 t cinnamon & .25 t nutmeg. I put this in long glass baking pan @ 350 and baked for 38 minutes (not water bath). This is delicious! Will be my go to rice pudding recipe from here on.

  6. 1 star
    Very disappointed in this recipe. Took much longer to bake than suggested and never quite had the right consistency. I find recipes where the rice is cooked in with the milk are much better. Would not recommend this recipe. I ended up throwing the pudding away.

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