Baked Rice Pudding Betty Crocker
Indulge in the comforting nostalgia of Baked Rice Pudding Betty Crocker, a classic dessert that combines creamy, custard-like texture with the subtle sweetness of cinnamon and vanilla. Made with cooked white rice, whole milk, and a hint of nutmeg, this warm and inviting pudding is elevated by a perfectly balanced water bath baking technique to ensure a smooth, velvety finish. Optional plump raisins add bursts of sweetness, while a golden, baked top layer provides a gentle crunch. Perfect for family gatherings or a cozy weeknight treat, this easy-to-follow recipe comes together with just 10 minutes of prep time and serves up to six portions of pure comfort. Serve it warm or chilled, with a sprinkle of cinnamon or a dollop of whipped cream for an irresistible dessert experience.
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Recipe Information
Ingredients
- 2 cups Cooked white rice
- 2.5 cups Whole milk
- 0.5 cups Granulated sugar
- 2 large Eggs
- 2 tablespoons Unsalted butter
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 cups Raisins (optional)
Instructions
Preheat your oven to 325°F (165°C) and grease a 1.5-quart baking dish with butter or non-stick spray.
In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.
Gently heat the milk in a saucepan over low-medium heat until just warm (do not boil), then gradually add it to the egg mixture, whisking constantly to prevent scrambling.
Stir in the cooked rice, melted butter, vanilla extract, cinnamon, nutmeg, and raisins (if using). Mix everything well until combined.
Pour the mixture into the prepared baking dish and spread evenly.
Place the baking dish in a larger roasting pan or baking dish and carefully pour hot water into the roasting pan until it reaches about halfway up the side of the pudding dish (this creates a water bath to prevent curdling).
Bake for 80–90 minutes, or until the pudding is set and a knife inserted in the center comes out clean.
Remove the baking dish from the water bath and allow it to cool for 10–15 minutes before serving. The pudding will firm up slightly as it cools.
Serve warm or chilled, optionally sprinkled with additional cinnamon or topped with whipped cream.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 262.1 g | 95% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 152.2 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
