Creamy Microwave Rice Pudding Recipes

CREAMY MICROWAVE RICE PUDDING

Steps:

• Mix together milk, rice and vanilla in a 2 L (4cup) dish. Cook on HIGH(100%) for 5 minutes or until boiling. Stir.
• Reduce heat to MED-HI(70%) and cook for 20-30 minutes, or until rice is tender. Stir often.
• Beat together egg yolks, sugar, cream, cinnamon and allspice. Stir a small amount of the rice mixture into egg mixture. Then pour the egg mixture back into the rice, stirring rapidly so that it doesn't get lumpy. Stir in raisins.
• Cook at Medium (50%) for 3-4 minutes or until it starts to thicken. Stir every minute.
• Allow pudding to stand covered for about 5 minutes. Serve warm or chilled.
• NOTE: if using the lemon peel and bay leaf: add them at the beginning instead of the vanilla so they can flavour the milk. Remember to remove them from the pudding before adding the egg mixture, because they aren't meant to be eatten. Omit the cinnamon and allspice.

MICROWAVE RICE PUDDING

Steps:

• Make sure the rice is cooked ahead of time.
• Whisk first 6 ingredients. And raisins if you want, we prefer without ;).
• Put in microwave and cook 1 - 1 1/2 minutes.
• Remove and whisk.
• Put back in microwave for another 1 - 1 1/2 minutes.
• Remove and whisk.
• Continue above steps until desired thickness (don't get too thick, you want it a little less thick than desired since it will continue to thicken as it sits).
• Add butter and vanilla once it's at desired thickness. You can omit butter to save on calories!
• Add anything else you want (cinnamon, nutmeg, fresh berries if it's cold, etc).
• Enjoy!

MICROWAVE RICE PUDDING

Steps:

• Spray a cereal bowl with non-stick cooking spray.
• Mix together milk and egg.
• Add rice, rasins and cinnamon and stir together.
• Microwave on high for 3 min (if you don't have turntable in your microwave cook on high for 2 min, rotate the bowl and cook another min on high).

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

MICROWAVE RICE PUDDING

Steps:

• Place ingredients in large microwave proof bowl.
• Cook uncovered on medium, 50% power for 6 minutes.
• Stir 4-5 times.

TRADITIONAL BRITISH GROUND RICE PUDDING (MICROWAVE VERSION)

Steps:

• Place 50g ground rice and 50ml of the milk into a large microwaveable bowl and mix to a smooth paste.
• Gradually add the rest of the milk and mix.
• Cook on full power for 5 minutes, and then stir well.
• Cook for a further 2 minutes and stir.
• Cook for a further 2 minutes and mix in the sugar.
• Leave to stand for 2 minutes.
• "An additional stir before serving would be beneficial".