Rice Pudding
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Ingredients
- 2/3 cup white rice, uncooked
- 2 cups water (warm)
- 1 teaspoon butter or margarine
- 1/2 cup dry milk, non-fat
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 cup water
- 1/2 cup raisins (or other dried fruit)
Instructions
- Wash hands with soap and water.
- Combine rice, water, and butter or margarine in large microwave safe dish. Cover loosely, so steam will escape.
- Cook in microwave on high for 5 minutes or until mixture comes to a boil. Reduce setting to defrost (50% power), and cook an additional 10 minutes.
- Mix other ingredients together while rice is cooking.
- Without allowing rice to cool, remove cover and quickly stir milk-water-raisin mixture into hot rice. Cover loosely again and continue cooking on defrost (50% power) for 10 minutes. After cooking time is finished, let pudding sit, covered, for 10 minutes.
- Stir gently and put in individual serving dishes.
- Eat warm or cover and refrigerate immediately. Enjoy the refrigerated pudding within 2 days.
Nutrition
| Calories | 237 |
|---|---|
| Protein | 6 g |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 57 mg |
| Carbohydrates | 51 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Simply Good Eating Recipe Cards, Vol. 1, 2000, Adapted from Easy Rice Pudding University of Minnesota Cooperative Extension Service