Rice pudding brings back so many childhood memories for me. My mother used Betty Crocker’s recipe and years ago when I was searching on-line for that recipe I thought I had found it, but I was wrong. When my mom passed away and I got her Betty Crocker cookbook I realized it was not the same.
I decided to try the recipe in my mom’s cookbook and see which I preferred. While they are both delicious, they are actually quite different. This recipe creates a thick custard on top of the pudding and since I happen to love custard, I think I might prefer this version. This recipe is from the book my mother received as a wedding gift in 1969.
1/2 cup rice
1 cup water (or less if using instant rice)
3 eggs, slightly beaten
1/2 cup sugar
2 tsp. vanilla
1/4 tsp. salt
2 1/2 cups scalded milk (see below)
1/2 cup raisins
Heat oven to 350 degrees.
Cook rice as instructed. The original recipe calls for instant rice, but I cooked regular rice.
Slightly beat eggs in a large mixing bowl. Whisk in sugar, vanilla, and salt.
Gradually add scalded milk to egg mixture.
** How to scald milk – heat milk in a pan until it reaches 170 degrees. You do not want the milk to boil, it should just get to the point where a film forms on the top. Remove milk from heat and let it cool to 110 degrees before continuing recipe.
Stir in rice and raisins.
Pour into an ungreased 1 1/2 quart casserole, sprinkle with cinnamon.
Place the casserole in a pan and pour in very hot water until about 1 1/4 inches deep.
Bake about 70 minutes or until knife inserted halfway between center and edge comes out clean. Remove the casserole from the pan of water.
Serve either warm or cool, personally I prefer it cool. Keep refrigerated.
Look at that yummy custard and creamy pudding. So good!
Betty Crocker Rice Pudding
- 1/2 cup rice
- 1 cup water
- 3 eggs
- 1/2 cup sugar
- 2 tsp vanilla
- 1/4 tsp salt
- 2 1/2 cups milk, scalded
- 1/2 cup raisins
- Heat oven to 350 degrees.
- Cook rice as instructed. The original recipe calls for instant rice, but I cooked regular rice.
- Slightly beat eggs in a large mixing bowl. Whisk in sugar, vanilla, and salt. Gradually add scalded milk to egg mixture.
- Stir in rice and raisins.
- Pour into an ungreased casserole and sprinkle with cinnamon.
- Place the casserole in a pan and pour in very hot water until about 1 1/4 inches deep.
- Bake for 70 minutes or until knife inserted half way between the center and the edge comes out clean. Remove casserole from pan of water.
- Serve warm or cooled. Keep refrigerated.