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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  1. Followed the recipe but it’s still not cooked after an hour and 15 minutes. Very disappointed.

    1. I made a double batch recipe. Not sure how much longer it took to bake but the pudding was delicious. Ovens don’t always behave as they should. The set temperature of an oven doesn’t always reflect the actual temperature thus resulting in to much or not enough heat. Adding a extra oven thermometer can be very helpful.

    2. I had the same experience. I baked this pudding for 50 minutes, and the mixture was still liquid on top. I increased the cooking time by 10 minute intervals, checking the pudding after each added time. I added three 10 minute intervals (30 minutes) and the pudding finally cooked to perfection. I suppose different ovens will have varied cooking times with this recipe. Above all, be patient. The delectable pudding treat that results is well worth the extra wait.

  2. 5 stars
    This recipe is delicious & perfect! Just like Mom used to make! Was SO hungry for this. Thank you!

  3. 5 stars
    WONDERFUL! I didn’t have a 9×9 pan so I used a bundt pan. I had to cook an additional 30 minutes but it came out delicious! The only thing I would add is to the instructions when you say to beat the eggs and sugar it would be helpful to say how long but it turned out so good, Thank you so much!

  4. I’ just baking the pudding. It’s smelling great but it’s been baking now for 1 1/2 hours so far and absolutely not thickening!
    I used almond milk but often have substituted it in other recepies with no problems. (eg. muffins or cakes). I’ll keep adding time and hope it works. 😬

    1. Wondered how many eggs you used, which rack of the over it was on, and if you’re pretty sure the oven’s thermostat is accurate?

  5. The pudding has been baking 2 hours and now has thickened up and brown on top. I think is going to work😁

  6. Fall is just around the corner and it definitely feels like baked rice pudding time! Your recipe is very similar to my mother’s Swedish rice recipe. Have you ever added meringue to the top?

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