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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
  • cinnamon


  • 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.