Rice Pudding for Joey

Joey asked me for my rice pudding recipe, so here it is. It calls for instant rice, but don’t think that’s new-fangled; people have been dehydrating rice since they first started growing it!

Here’s a picture of the cookbook where I found the recipe.

It’s venerable, not to say ancient. The newer versions don’t have all the recipes this one has. I can’t tell you the copyright date, though, because that page is gone.

Just so you know how much people like this recipe, here’s the page it’s on.

And the recipe.

Betty Crocker’s Rice Pudding

  • 1/2 cup water
  • 1/2 cup uncooked instant rice
  • 3 eggs, slightly beaten
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 1/2 cups milk, scalded
  • 1/2 cup raisins, if desired
  • Cinnamon

Heat oven to 350F. Heat water to boiling. Remove from heat. stir in rice. Cover and let stand about 5 minutes.

Blend eggs, sugar, vanilla and salt. Gradually stir in milk. Mix in rice and raisins. Pour into ungreased 1 1/2-quart casserole; sprinkle rice mixture with cinnamon. Place casserole in square pan, 9x9x2 inches; pour very hot water (1 1/4 inches deep) into pan.

Bake about 70 minutes or until knife inserted halfway between center and edge comes out clean. Remove casserole from water. Serve pudding warm or cool.

I hope you like it as much as we do!

A WRITING PROMPT FOR YOU: What is a favorite dessert for your character’s family?



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Rice Pudding for Joey

  1. joey

    June 28, 2017 at 12:40pm

    OH NOM! Thanks so much! I’m glad you shared! 😀

    Permalink  ⋅ Reply
  2. Dan Antion

    June 28, 2017 at 1:50pm

    Again, not really a fan, but always glad to see a good recipe.

    Permalink  ⋅ Reply
  3. Roy A Ackerman, PhD, EA

    June 28, 2017 at 2:21pm

    Since I’ve never seen instant rice, I’ll figure out how to modify it for my Bhasmati stock.
    I haven’t had rice pudding since grad school!

    Permalink  ⋅ Reply
  4. Deborah

    June 28, 2017 at 6:17pm

    LOL! I have that very same cookbook with recipe still intact in the book. The book is falling to pieces though, and many pages are just tucked back in; the binder holes have been ripped from the binder rings. I got it when I was 19 an it was used then!

    Everything I’ve ever made from that book has been really good. Have you had any duds?

    Permalink  ⋅ Reply

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