Recipe by Chef mariajane
Instant rice makes warm rice pudding an easy everyday dessert. This is so fast and easy and a great dessert for the family - all will enjoy it I'm sure!! You can jazz it up by garnishing it with a sprinkling of ground nutmeg or cinnamon when it's ready to serve.
- 1 3⁄4 cups milk
- 1⁄2 cup uncooked minute rice instant rice
- 2 tablespoons sugar
- 2 tablespoons raisins
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄4 teaspoon vanilla
Directions See How It's Made
- Combine milk, minute rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, uncovered 6 minutes, stirring occasionally.
- Beat egg and vanilla with wire whisk until well blended. Add a small amount of the hot milk mixture; mix well. Return to saucepan; cook and stir on low heat 1 minute. (do not boil).
- Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.