NO-FUSS RICE PUDDING
"This quick rice pudding is yummy and so easy to make!" says Sheila Wilde of Welling, Alberta. She uses her microwave to prepare the creamy, lightly spiced pudding that gets a hint of sweetness from raisins.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small microwave-safe bowl, combine rice and egg white. Stir in the milk, sugar and raisins. Microwave, uncovered, on high for 1-1/2 minutes; stir. Microwave at 50% power for 7 minutes, stirring every 2 minutes. Sprinkle with cinnamon and nutmeg. Cover and let stand for 15 minutes.
Nutrition Facts : Calories 306 calories, Fat 0 fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 99mg sodium, Carbohydrate 68g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein.
CLASSIC VANILLA RICE PUDDING
When you're craving the warm, creamy taste of your childhood, look no further than this classic Stovetop Rice Pudding. It's a simple, no-fuss recipe your entire family will gobble up in no time.
Provided by Janelle
Time 50m
Number Of Ingredients 5
Steps:
- In a sauce pan, bring milk to a boil.
- Add rice and stir well.
- Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
- stirring every 15 minutes or so.
- Mixture should be thickened.
- Add sugar and vanilla and stir.
- Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
- Spoon into dishes and sprinkle with a touch of cinnamon.
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- Combine 5 cups of the milk, sugar, and salt in a large saucepan. Bring to a boil over medium-high heat, stirring frequently so the sugar doesn't scorch on the bottom of the pan (watching carefully, as the liquid will quickly rise to the top of the pan.)
- Once milk is boiling, add rice and reduce heat to low/medium-low, adjusting to maintain a gentle simmer (it should still be bubbling.) Cook, stirring every 1-2 minutes while scraping the base and sides of the pan with a wooden spoon, until mixture is thick and rice is tender, about 22 minutes. (NOTE: the ratio of milk to rice in the beginning will seem ridiculously high, but it will reduce and thicken, I promise!)
- Temper the egg: in a large measuring cup, whisk together the egg and remaining 1/2 cup milk. Slowly pour 1/2 cup of the hot rice into the egg mixture, then add that back into the pot; stir to combine.
- Add in the raisins and cinnamon; cook for another 3-5 minutes or so, stirring constantly, until raisins plump and pudding is thickened.
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