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
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  • 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. 4 stars
    RATIOS! Above all else we’re looking for a creamy texture not a soupy texture when you are ready to bake. So if you’re a little short on 4 cups of rice and don’t want to use cream, you can adjust the recipe easily. If you’re not using cream or full fat milk (i.e. almond milk), substitute Greek vanilla yogurt and/or cream cheese. Beat w eggs (you can also exclude whites for richer custard) BEFORE adding “milk”**FOOLPROOF FOR ANY RICE: The texture should be creamy not soupy and your rice should not be wet when adding to keep that consistency.** So to the super custard mixture above I would add the rice and ONLY enough ”milk” to get it to a creamy consistency. I also substitute: wht sugar for 2 tablespoons of brown sugar and honey to taste… and always some allspice for extra depth. If you’ve never used cardamom when baking with cinnamon you are missing out – it enriches and deepens the cinnamon flavor!

  2. 5 stars
    I have been looking for a recipe similar to my mom’s. This one is a lot like my mom’s, taste’s wonderful! It’s not too sweet.

  3. 5 stars
    I make this all the time and everyone loves it. I’ve never had any problems. I’ve used a water bath and not used a water bath. I put it in a 9 x 13 pan and it comes out perfect every time cooking for 50 minutes.

  4. I always make a half portion of this recipe with the leftover rice from dinner at our local Indian restaurant. It’s SO good and always turns out beautifully. Thank you for it.

  5. 3 stars
    I followed the recipe. It took about 1 hour 20 mins to set up. No way this would fit in a 9×9 pan. Liquid ratio was fine. But this NEEDED more sugar. It also curdled a bit. After I pulled it out of the oven and dished it out.. it got a bit watery sitting. Very odd. I did bake in a water bath. All in all it was ok, but I won’t make this recipe again.
    Also this isn’t my first time making rice pudding.

  6. 5 stars
    Love this recipe! It was quite jiggly after 50 minutes so I let it cool and then refrigerated before serving. It turned out delicious! This will be my go too!

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