Rice Pudding

35 min · Serves 4

Based on a recipe from Simply Good Eating Recipe Cards, Vol. 1, 2000, Adapted from Easy Rice Pudding University of Minnesota Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• ⅔ cupuncooked white rice
• 2 cupswarm water
• 4.9 mlbutter or margarine
• ½ cupnon-fat dry milk
• 29.6 mlsugar
• 2½ mlvanilla
• 2½ mlcinnamon
• 1 cupwater
• ½ cupraisins or other dried fruit

How to cook it

1. Place the uncooked rice, 2 cups of warm water, and the butter or margarine into a large microwave-safe dish.
2. Cover the dish loosely to let steam escape, then microwave on high for 5 minutes until boiling.
3. Reduce the power level to 50% (defrost) and continue microwaving for 10 minutes.
4. While the rice cooks, stir together the dry milk, sugar, vanilla, cinnamon, 1 cup of water, and raisins in a bowl.
5. Immediately uncover the hot rice and stir in the milk and raisin mixture.
6. Cover loosely again and microwave at 50% power for 10 minutes.
7. Let the pudding stand, covered, for 10 minutes to thicken.
8. Stir gently and portion into serving dishes, serving warm or refrigerating immediately to eat within 2 days.

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