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.

Nutriscore Rating: 57/100

Prep Time:10 mins

Cook Time:90 mins

Total Time:100 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 325°F (165°C) and grease a 1.5-quart baking dish with butter or non-stick spray.

Step 2

In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.

Step 3

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.

Step 4

Stir in the cooked rice, melted butter, vanilla extract, cinnamon, nutmeg, and raisins (if using). Mix everything well until combined.

Step 5

Pour the mixture into the prepared baking dish and spread evenly.

Step 6

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).

Step 7

Bake for 80–90 minutes, or until the pudding is set and a knife inserted in the center comes out clean.

Step 8

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.

Step 9

Serve warm or chilled, optionally sprinkled with additional cinnamon or topped with whipped cream.

Nutrition Facts

Serving size	648.2 grams (648.2g)

Amount per serving	% Daily Value*
Calories	1432

Total Fat 35.10g	45%
Saturated Fat 17.60g	88%
Polyunsaturated Fat 0.20g
Cholesterol 434mg	145%
Sodium 964mg	42%
Total Carbohydrate 262.10g	95%
Dietary Fiber 5.30g	19%
Total Sugars 152.20g
Protein 24.20g	48%

Vitamin D 82IU	410%
Calcium 164mg	13%
Iron 7mg	41%
Potassium 919mg	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.

Source of Calories

Fat: 21.6%

Protein: 6.6%

Carbs: 71.8%