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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2/3 cup, 1/4 of recipe
251
Calories
6g
Protein
54g
Carbs
1g
Fat
1g
Fiber
24g
Sugar
59mg
Sodium
Saturated Fat 1 g · Cholesterol 4 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
uncooked white rice
2/3 cup
warm water, divided
3 cups
butter or margarine
1 teaspoon
non-fat dry milk
1/2 cup
sugar
2 tablespoons
vanilla
1/2 teaspoon
cinnamon
1/2 teaspoon
raisins
1/2 cup · or other dried fruit
Instructions
- 1
Wash hands with soap and water.
- 2
Combine rice, 2 cups of water, and butter or margarine in large microwave safe dish. Cover loosely, so steam will escape.
- 3
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.
- 4
Mix dry milk, sugar, vanilla, cinnamon, 1 cup water, and raisins together while rice is cooking.
- 5
Without allowing rice to cool, remove cover and quickly stir the dry milk 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.
- 6
Stir gently and put in individual serving dishes.
- 7
Eat warm or cover and refrigerate immediately. Enjoy the refrigerated pudding within 2 days.
Source: USDA MyPlate Kitchen · Simply Good Eating Recipe Cards, Vol. 1, 2000, Adapted from Easy Rice Pudding University of Minnesota Cooperative Extension Service
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