Serves 4
251 cal · 40 min
Rice Pudding
Recipe GLPRb747b88240f1fe
A creamy, comforting microwave rice pudding sweetened with sugar and spiced with cinnamon, studded with plump raisins and enriched with dry milk. Ready in minutes, this dessert is perfect warm or chilled.
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Ingredients
2/3 cup uncooked white rice
3 cups warm water, divided
1 teaspoon butter
1/2 cup non-fat dry milk
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup raisins
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Place the uncooked white rice, 2 cups of warm water, and butter in a large microwave-safe dish. Stir gently to combine.
Cover the dish loosely with a lid or paper towel, leaving space for steam to escape.
Microwave on high power for 5 minutes or until the mixture comes to a boil.
Reduce the microwave power to 50% (defrost setting) and continue cooking for 10 minutes.
While the rice is cooking, whisk together the non-fat dry milk, sugar, vanilla extract, ground cinnamon, remaining 1 cup of warm water, and raisins in a bowl until well combined.
When the rice cooking time is complete, immediately remove the cover and quickly stir the dry milk mixture into the hot rice, working quickly to combine thoroughly.
Cover the dish loosely again and return to the microwave on 50% power (defrost setting) for 10 additional minutes.
Remove from the microwave, keep the cover on, and let the pudding sit undisturbed for 10 minutes to allow the flavors to meld and the texture to set.
Gently stir the pudding with a spoon to ensure even consistency, then divide among individual serving dishes.
Serve the rice pudding warm, or cover and refrigerate immediately for later enjoyment.
Store any leftovers in a covered container in the refrigerator for up to 2 days.
