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Rice Pudding

Cozy up to a homemade old-fashioned dessert that's always a pleaser.

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( 45 Ratings)

45 Ratings

5 Stars 47%

4 Stars 20%

3 Stars 20%

2 Stars

1 Stars

Member Reviews ( 13 )

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Prep Time 30 min
Total Time 31 min
Servings 8

Ingredients

Pudding

1/2: cup uncooked regular long-grain rice

1: cup water

2: eggs or 4 egg yolks

1/2: cup granulated sugar

1/2: cup raisins or chopped dried apricots

2 1/2: cups milk

1: teaspoon vanilla

1/4: teaspoon salt

: Ground cinnamon or nutmeg

Raspberry Sauce, if desired

3: tablespoons granulated sugar

2: teaspoons cornstarch

1/3: cup water

1: box (10 oz) frozen raspberries in syrup, thawed, undrained

Whipped Cream, if desired

1: cup whipping cream

2: tablespoons granulated or powdered sugar

1: teaspoon vanilla

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Directions

1 In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
2 Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
3 Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
4 Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
5 Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
6 Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

EXPERT TIPS

Expert Tips

Leftover cooked rice can be used in this recipe instead of cooking the rice. Use 1 1/2 cups cooked rice, and increase the bake time by about 5 minutes because the rice will be cold.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 120mg; 120%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 0g 0% Sugars 22g 22% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 10/8/2011 3:24:40 PM REPORT ABUSE Mingy927 said:

Rating:

!!!!!!!! Quick, easy, delicious !!!!!!! Thank you Betty Crocker

This reply was: Helpful Inspiring

Posted 3/9/2011 2:49:18 PM REPORT ABUSE LaciL said:

Rating:

I don't know what happened when I made this. It was too milky and never completely absorbed all the milk. I was a little disappointed since this is my boyfriend's favorite dessert. I did everything the way the recipe said to. I guess I'll have to make it again to see what went wrong. The flavor was nice.

This reply was: Helpful Inspiring

Posted 10/23/2010 9:56:07 PM REPORT ABUSE levis7 said:

Rating:

Excellent recipe!! As I like coconut, I used 2 cups of coconut milk and 1/2 cup whole milk, and 1 1/2 cups of left over rice from dinner. Delicious! If you follow the directions exactly for the amount of ingredients and cooking time, you should have no problems. Delicious warm or cold. Thank you for a great recipe!

This reply was: Helpful Inspiring