Baked Rice Pudding (Betty Crocker)

Total Time
30mins
Prep 15 mins
Cook 15 mins

Grandma Gracie makes this all the time.

Ingredients Nutrition

Directions

  1. In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
  2. In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
  3. Serve warm or chilled with cream.

Reviews

(2)
Most Helpful

This is the rice pudding my dad used to make for us when we were kids back in the '60's. I'm very happy that I found it because I haven't had this type of rice pudding SINCE! Most people make it creamy/runny and/or no cinnamon.

j.morehand December 07, 2016

Thanks so much Seabreeze! There is a long story for me with this Betty recipe.....I won't bore you! However, this is the rice pudding recipe you want if you want the more solid/dense type of pudding rather than the wet/creamy stove top type. Even my hubby who says he doesn't eat rice in pudding LOVED it......but he added I should have had whipped cream on it [didn't make it yet!]. I would add that any long cooking rice will work, and it's really not necessary to soak the raisins. Plus, if you goof like I did 40 years ago and forget to stir the pudding after it's baked 30 minutes as directed, the end result will be a layered custard on the top/rice on the bottom style.....but it was super good that way as well! Thanks again!

jackie2830 September 19, 2013

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