Classic Minute® Rice Pudding
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
directions
- COMBINE milk, rice, sugar, raisins and salt in medium saucepan.
- Bring to boil, stirring constantly.
- Reduce heat to medium-low; simmer 6 min.
- ,stirring occasionally.
- BEAT egg and vanilla lightly in small bowl.
- Stir small amount of hot mixture into eggs.
- Stirring constantly, slowly pour egg mixture back into hot mixture.
- Stirring constantly, cook on low heat 1 minute until thickened.
- (Do not boil.).
- REMOVE from heat.
- Let stand 30 minute Serve warm.
- Store any remaining pudding in refrigerator.
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Reviews
-
I'm a "rice pudding lover" and I loved this! I liked the simplicity of this recipe. My rice did take longer to cooker than 6 min. I put a lid on it at one point and let it set off the burner. It turns out very creamy and old-fashioned tasting. It doesn't make a lot, so I might double another time. Roxygirl in Colo.
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My first attempt at rice pudding. I added cinnamon, substituted probably 60 to 90ml of milk with my favorite coffee creamer (pumpkin spice), & a dash of nutmeg. I didn't change the recipe just added the flavors I was craving. I followed recipe cooking & times exactly with a thick creamy delicious turnout. I will make again, and will experient with flavors. This recipe made it easy to add the flavors I was looking for.
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Great recipe to have on hand for easy and quick rice pudding. I didn't read all the way through the recipe and discovered after cooking six minutes that it had to sit for 1/2 hour! But it thickened up in that time. I made left out 1/4 cup of milk when during the cooking stage, and added 1/4 cup cream in with the eggs. Very nice.. next time I will us a little less sugar and add some more raisins plus a touch of allspice.