Betty Crocker Baked Rice Pudding Recipe: Old-Fashioned Creamy Custard

This baked rice pudding delivers the creamy comfort of old-fashioned custard with minimal effort. The oven does most of the work, transforming simple ingredients into a rich, velvety dessert that’s hard to resist.

The beauty lies in its simplicity—no constant stirring, no scorched bottoms. Just mix, bake, and let the heat slowly coax the rice into a luscious, pudding-like texture. It’s a hands-off method that guarantees consistent results every time.

What emerges is a dish with a golden top layer and a creamy base, infused with warm vanilla and cinnamon notes. The aroma alone is enough to draw a crowd, but the first spoonful seals the deal.

Perfect for family dinners or casual gatherings, this recipe brings timeless appeal to any table.

Ingredients for Betty Crocker Baked Rice Pudding

Simple ingredients transform into a rich, velvety dessert with minimal effort and maximum comfort.

The milk is non-negotiable for that creamy texture—Whole Foods or any grocery store carries quality options. Organic Valley is a reliable brand if you want to splurge. The rice should be long-grain white (jasmine works too) for the right consistency. Avoid instant rice—it turns mushy. Butter should be unsalted so you control the sodium. I always grab mine from Costco for bulk savings.

No whole milk? Half-and-half mixed with water (equal parts) gets you close. Out of vanilla extract? Vanilla bean paste adds a luxurious touch. Raisins can be swapped for dried cranberries or chopped dates. For a dairy-free version, use coconut milk (full-fat) and vegan butter, though the flavor profile will shift slightly.

Store leftovers covered in the fridge for up to 5 days. Reheat gently with a splash of milk to restore creaminess. This also freezes well for up to 3 months—thaw overnight before serving.

Step-by-Step Instructions for Baked Rice Pudding

Here’s the method for achieving that classic creamy texture with perfectly tender rice.

Step 1: Prepare the Rice and Oven

Preheat your oven to 350°F. In a medium saucepan, combine the 0.75 cup long-grain white rice with 4 cups whole milk and the 0.25 tsp salt. Bring this mixture to a gentle boil over medium heat, stirring frequently to prevent the milk from scorching at the bottom.

Once boiling, reduce the heat to low and let it simmer for 15 minutes, stirring occasionally. The rice should be partially cooked but still slightly firm. This head start ensures the grains absorb the liquid evenly during baking, leading to that signature creamy consistency.

Step 2: Temper the Eggs and Combine Ingredients

In a separate bowl, whisk the 2 whole large eggs with the 0.75 cup granulated sugar until the mixture is smooth and slightly pale. Slowly pour about 1 cup of the hot rice-milk mixture into the egg mixture while whisking constantly—this tempers the eggs and prevents them from curdling when combined with the hot liquid.

Stir the tempered egg mixture back into the saucepan with the remaining rice and milk. Add the 2 tbsp unsalted butter, 1 tsp vanilla extract, and 1 tsp ground cinnamon. If using, fold in the 0.5 cup raisins at this stage. The butter should melt completely, creating a rich, velvety base for your pudding.

Step 3: Bake Until Set and Golden

Pour the mixture into a lightly greased 2-quart baking dish. Grate 0.25 whole nutmeg evenly over the top—this adds a warm, aromatic depth to the pudding. Place the dish in the preheated oven and bake uncovered for 45-50 minutes.

You’ll know it’s done when the edges are golden brown and the center is just set but still slightly jiggly, like a custard. A knife inserted into the center should come out mostly clean. The top will develop a delicate, lightly caramelized layer that contrasts beautifully with the creamy interior.

Step 4: Cool and Serve

Remove the pudding from the oven and let it cool at room temperature for 15-20 minutes. This allows the custard to set further and makes it easier to serve. The pudding will thicken as it cools, so resist the urge to skip this step—serving it too hot can result in a runny texture.

Serve warm or chilled, with an extra sprinkle of ground cinnamon or a dollop of whipped cream if desired. Each spoonful should deliver tender rice suspended in a luscious, creamy custard with hints of vanilla and spice. Store any leftovers covered in the refrigerator for up to 3 days.

Perfect Pairings for This betty crocker baked rice pudding

Beverage Pairings

I love serving this with a cup of strong black coffee—the bitterness cuts through the sweetness beautifully. A chai tea latte with its warm spices complements the cinnamon and nutmeg notes perfectly. For a cold option, vanilla almond milk enhances the custard’s flavor. 🍵

Dessert Accompaniments

A scoop of vanilla bean ice cream on top creates a delightful temperature contrast. Fresh berries like raspberries or blackberries add a tart counterpoint to the creamy pudding. I often drizzle 1 tbsp honey over the berries for extra depth.

Savory Sides

This pudding shines after a hearty meal like roast chicken or meatloaf. The mild sweetness cleanses the palate without overwhelming. In the South, we often serve it with fried chicken for Sunday supper.

Topping Ideas

Try toasted pecans for crunch—about ¼ cup chopped adds texture. A sprinkle of sea salt flakes enhances all the flavors. Caramel sauce takes it over the top for special occasions. 💛

Fruit Pairings

Poached pears or apples in cinnamon syrup echo the pudding’s spices. Banana slices add natural sweetness. I like to warm the fruit slightly before serving for a cozy touch.

Frequently Asked Questions