Ingredients for Baked Rice Pudding Betty Crocker
- 4 cups Whole Milk
- 1/2 cup uncooked Long Grain Rice
- 1/2 cup Raisins
- 2 tablespoons Butter
- 1 Egg, slightly beaten
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- Ground Nutmeg, for sprinkling (optional)
- 1/4 teaspoon Ground Cinnamon
- Light Cream
- 2 tablespoons Margarine (optional, as alternative to butter)
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How to Make Baked Rice Pudding Betty Crocker
- Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
- In a large saucepan, combine rice, milk, sugar, salt, vanilla extract, and butter. Bring to a boil over medium heat, stirring frequently.
- Reduce heat to low and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed, stirring occasionally to prevent sticking.
- Remove from heat and stir in raisins and cinnamon.
- Pour rice pudding into the prepared baking dish.
- Bake for 20-25 minutes, or until golden brown and set around the edges.
- Let cool slightly before serving. Enjoy warm or cold!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
128g
Fat
43g
Carbs
15g
