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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Recipe

A white cup filled with old fashioned rice pudding with cinnamon and raisins and a spoon.
Prep 10 minutes
Cook 50 minutes
Total 1 hour
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Ingredients
  

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

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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

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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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Ethel Nelson
16 hours ago

2 stars
I made this…. it needed an hour and 40 min. of time. It was not done. The precooked rice fell apart as I pre-cooked it an cooled it. So frustrated. I’m willing to try again with half the sugar and twice the bake time. I will not pre-cook the rice so much either.

Stacey
12 days ago

Too much liquid or cooking time is way off. Very soupy after 55 minutes.

Chantel
1 month ago

5 stars
I always had this as a child growing up. Only modifications were added vanilla, cinnamon and walnuts and topped with cinnamon sugar.

Ruth
1 month ago

3 stars
I cut the recipe in half, cooked it in a 9×9 glass dish, set it in a pan with water halfway up the side of the dish and I still had to add 45 minutes to the cooking time. The flavor is fine and it is custard like, just the timing is off in my experience

sophiechensha@gmail.com
2 months ago

5 stars
tastes amazing! must try. I will make for every appropriate occasion.

Debra
2 months ago

5 stars
Made exactly as directed with only 1 exception. I did not place in my dish inside another dish with water because I like the crusty edges. It was delicious. I cooked it for 30 minutes in a pre heated 400° oven. Great with a little whipped cream on top or as is. Will definitely make again.

Sharon
2 months ago

2 stars
Cooking time was around an 1 hour plus! I cooked the rice pudding for the given time and it was still very sloppy. Taste great though after cooking longer!

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