Recipe by duonyte
This is a delicious, creamy version of rice pudding that I got many years ago. It is good warm or chilled. Note: I made this is a 700-watt microwave, newer MWs are stronger and will require less time.
Top Review by ray_mond57
I tried for the first time to make a rice pudding, It was alright but not like my mother used to make it. The recopies on the Internet did not give an indication as to what types of rice should be used. I went to a supermarket and asked some of the lady shoppers, the best way and what rice I should use. The answer, Soft grain rice. Japanese or Italian. It is the smallest grain and it turned out perfect. Well I thought so.
- 1 cup water
- 1⁄2 cup raw long grain rice
- 1 dash salt
- 3 tablespoons butter
- 2⁄3 cup sugar
- 3 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- cinnamon (optional)
Directions See How It's Made
- Combine water, rice and salt in a 2 to 2 1/2 cup microwave-safe bowl. Cover. Microwave on HIGH for 5-6 minutes or until mixture boils. Let stand, covered, for 10 minutes. Microwave on HIGH for an additional 4-5 minutes, or until rice is tender. Transfer to a large (12 cup) microwave-safe container.
- Stir in the butter, sugar and milk. Cover. Microwave on HIGH for 8-10 minutes or until mixture boils. Beat the eggs and blend in a small amount of the hot mixture into the eggs, beating well. (This will prevent the eggs from curdling). Return to the large container, blending in well.
- Microwave on HIGH, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, stirring once.
- Stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. Cool - pudding will thicken as it cools. Serve warm or chilled.
- Note1: Microwave ovens vary considerably in power. Watch carefully the first time you make this and note the times needed in your microwave oven.
- Note2: I use a microwave popcorn popper to cook this - it works beautifully. Be sure your container is big - you don't want this boiling over in your microwave!