Betty Crocker Baked Rice Pudding Recipe: Classic Cinnamon-Spiced Comfort

There’s something timeless about baked rice pudding—warm, creamy, and subtly spiced with cinnamon. This classic version delivers pure comfort in every bite, with a custard-like texture that’s rich yet never heavy.

I’ve refined this method over years, ensuring the rice cooks evenly while the top develops a delicate golden skin. The secret lies in the slow baking process, which allows the flavors to meld beautifully.

You’ll end up with a dish that’s both nostalgic and satisfying, perfect for chilly evenings or whenever you crave a taste of home. The cinnamon adds just the right amount of warmth without overpowering.

Serve it warm or chilled, plain or topped with fresh fruit. This recipe stays true to tradition while feeling fresh and inviting.

Ingredients for Betty Crocker Baked Rice Pudding

Classic ingredients for creamy, cinnamon-spiced comfort in every warm bite.

The milk is key here—whole milk gives you that rich, custardy texture. I grab mine from local dairies when possible, but any grocery store brand works. The rice should be long-grain white (jasmine or basmati both work). Avoid instant rice—it turns mushy. For the best cinnamon flavor, freshly ground makes a difference, but the jarred stuff is fine too.

No whole milk? Half-and-half mixed with 2% milk gets you close. Swap raisins for dried cranberries or chopped dates if you prefer. Want it extra creamy? Stir in a splash of heavy cream at the end. Vanilla extract is non-negotiable for that classic flavor, but almond extract works in a pinch (use half the amount).

This keeps 4-5 days in the fridge—honestly tastes better the next day (the flavors meld). Reheat in the microwave with a splash of milk to loosen. Freezes for up to 3 months (thaw overnight in the fridge).

Step-by-Step Instructions for Baked Rice Pudding

This classic method delivers creamy, spiced comfort with minimal effort.

Step 1: Preheat and Prep the Rice Base

Preheat your oven to 325°F. In a large bowl, whisk together the 4 cups Whole Milk, 0.75 cup Granulated Sugar, 2 whole Large Eggs, 2 tbsp Unsalted Butter, 1 tsp Ground Cinnamon, 1 tsp Vanilla Extract, and 0.5 tsp Salt until fully combined.

The sugar should dissolve completely, and the mixture should look smooth with no streaks of egg. I always melt the butter first—it blends better into the cold milk. This wet mixture will cook the rice as it bakes, so don’t skip the whisking step.

Step 2: Combine Wet and Dry Ingredients

Add the 0.75 cup Long-Grain White Rice and 0.5 cup Raisins to the milk mixture and stir well. The rice should be fully submerged in the liquid. If you’re using raisins, they’ll plump up beautifully during baking, but they’re optional if you prefer a smoother texture.

Pour everything into a greased 2-quart baking dish. I like to use a shallow dish—it gives you a nice ratio of creamy interior to slightly caramelized top. The mixture will look very liquidy at this point, but the rice absorbs most of it as it bakes.

Step 3: Bake Until Set and Golden

Bake uncovered for 1 hour, then stir the pudding gently. This redistributes the rice and prevents a skin from forming on top. Return it to the oven and bake for another 30-45 minutes until the top is golden brown and a knife inserted near the center comes out clean.

The pudding should be creamy with a slight wobble in the center—it firms up as it cools. If the top starts browning too quickly, tent it with foil for the last 15 minutes of baking. The aroma of cinnamon and vanilla will fill your kitchen when it’s ready.

Step 4: Add the Final Spice Touch and Rest

Remove the pudding from the oven and sprinkle the 0.25 tsp Ground Nutmeg evenly over the top. The nutmeg adds a warm, aromatic finish that complements the cinnamon perfectly.

Let it rest at room temperature for 15 minutes before serving. This allows the pudding to set slightly and makes it easier to portion. The texture should be thick and custard-like, with the rice tender throughout. Serve warm or at room temperature—both are delicious.

Health Benefits of betty crocker baked rice pudding

Energy Boost

Rice pudding provides slow-digesting carbohydrates from the long-grain rice, offering steady energy that keeps you full for hours. The 4 cups of whole milk add high-quality protein and healthy fats for sustained fuel. I often make this for Sunday brunch when we need lasting energy for the day. 💪

Bone Health

The whole milk in this dish is rich in calcium and vitamin D, delivering about 30% of your daily calcium needs per serving. These nutrients work together to support strong bones and teeth, which is especially important as we age.

Comfort Without Guilt

At about 300 calories per serving, this treat satisfies sweet cravings while providing genuine nutritional value. The eggs add 6 grams of protein each, making it more substantial than many empty-calorie desserts. I love that it feels indulgent without the guilt.

Digestive Benefits

The cinnamon isn’t just for flavor—it contains antioxidants and may help regulate blood sugar. paired with the rice’s fiber, it supports healthy digestion. Freshly ground cinnamon, as I use, has even higher concentrations of beneficial compounds.

Mood Enhancer

The warm spices and creamy texture trigger comfort responses in the brain. The vanilla extract contains compounds that may have mild mood-boosting effects. This is my go-to dessert when I need a little emotional pick-me-up. 💛

Family-Friendly Nutrition

Unlike many desserts loaded with artificial ingredients, this homemade version lets you control the quality. With no preservatives and whole food ingredients, it’s a treat I feel good about serving to my family. The raisins add natural sweetness and a bit of iron.

Frequently Asked Questions