Easy Rice Pudding
Enjoy this classic rice pudding recipe that uses cinnamon and raisins, or any other favorite dried fruit, to make a wholesome dessert that has just the right amount of sweetness.
- 2/3 cup white rice, uncooked
- 2 cups water (warm)
- 1 teaspoon butter or margarine (optional - used in analysis)
- 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)
- 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.
* Used in analysis
A 9-10 year-old child can learn how to use measuring spoons and cups while helping make this recipe.
Simply Good Eating Recipe Cards, Vol. 1, 2000
University of Minnesota Cooperative Extension Service