Creamy Rice Pudding (Microwave) - Recipe


CREAMY RICE PUDDING (MICROWAVE)
3/4 c. cooked reg. brown rice 3/4 c. cooked reg. white rice 1/4 c. raisins 1/4 c. sugar 1 tbsp. flour 1/4 tsp. cinnamon 1/4 tsp. nutmeg Dash of salt 1 c. skim or lowfat milk 1 egg, slightly beaten 1 tsp. vanilla In 1 quart microwave-safe casserole, combine brown and white rice and raisins; set aside. In a 2 cup microwave-safe measuring cup or small bowl combine sugar, flour, cinnamon, nutmeg and salt. Gradually stir in milk and egg. Microwave on high for 3-3 1/2 minutes or until mixture is thick and bubbly, stirring every minute. Stir in vanilla. Pour over rice mixture; mix well. Cover with wax paper or cover. Microwave on medium for 3-5 minutes, or until center is almost set. Let stand 5 minutes before serving.

Since microwave ovens vary in power, you may need to adjust your cooking time.

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Creamy Rice Pudding (Microwave)

· Sep 24 · #79317

Hannah (North Carolina) says:

I used brown quick rice... So I ended up using an extra 2 cups of milk and a few tablespoons of butter as I microwaved it. I cooked it on high for about 10 min (stirring and adding milk gradually)... It turned out yummy!

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· Nov 16 · #133284

Karen (California) says:

I made the recipe as stated, with the exception of raisins, as I was out of them. The rice pudding is an easy and tasty method with quick results. Not the same as the old-fashioned way, but delicious just the same.

The only change I will make next time is to cook the milk mixture in a larger container, perhaps a six-cup, as it spilled over during the final 30 seconds of cooking.

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· Dec 18 · #135266

Nancy Mead (Michigan) says:

EXCELLENT, with one exception. I would increase the milk to 2 cups. I even used egg beaters!

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