No One Will Ever Get Bored Of Grandma’s Old Fashioned Custard Style Rice Pudding!

Nowadays, my little girl days are long gone, but I have grand kids of my own.  I am so lucky to have inherited that recipe from so long ago and I make this for my own grand babies quite often.  They are always so ecstatic when they walk through my door and find this on the stove top. They know it is going to be a good day! Well, let me tell you friends, if you serve this up to your family, I can assure you, they will be just as excited.

This goes well with any meal from dessert and if you make it, it is large enough to have dessert for the week! Check out what our friends over at Tastes Better From Scratch had to say about this:

“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. Perfect for a cold winter night when you want to make something really easy and delicious using ingredients you already have in your pantry.”

Oh yes! Everything about this dish is positively amazing!




4 eggs

3/4 cup Domino  sugar

3 cups McArthur milk

1 cup Land O’ Lakes heavy cream

2 tsp vanilla

1 1/2 tsp cinnamon

3 cups cooked, cooled, rice (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.

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.

Bake for 30 minutes. Gently stir. Bake for an additional 30 minutes or until a knife inserted comes out clean. Serve warm.







Quick Tip: Add a dash of nutmeg to this for more spice

Thanks again to Tastes better From Scratch for this amazing recipe.



Thank you for sharing your family recipe. My Momma made the best rice pudding. She always baked her rice pudding and bread pudding in her big yellow mixing bowl. I now have her bowl and treasure it as it makes me think of her when I bake my puddings. Hope all of you ladies have a wonderful Mothers Day.

Hi Patty, hope you had a wonderful Mother’s Day as well. Would you be open to sharing your Momma’s bread pudding recipe? Thank you in advance. I can’t find a recipe I like. The old fashioned ones are always the best! I hope I’m not offending by asking, that was never the intention. If you wouldn’t mind sharing, please email me at [email protected]. Whatever your choice will be, thank you for reading my comment.

Highlight it, right click on anything blue and check print from the list that pops up. You can copy & paste to your notebook too.

Hi There – Would you mind sharing more details on this tip? It sounds like something I’d love to try. What brand “custard” pudding? Do you add from the box in powder form or do you make first and add the actual prepared pudding? Thank you in advance!!

I make my custard in my pressure. Takes 3 minutes. 3 minutes!! You heard me right. It is delicious hot or cold if you can wait that long to eat it. It’s from the old Presto pressure cooker cookbook. Also has a bread pudding recipe..15 min.

I don’t have an oven. You think Iit would work in a crackpot. Think ill try canned miĺk . Give me some ideas please.

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