Creamy Rice Pudding (Microwave)

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 10

ingredients

• 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

1. 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.
2. 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.
3. Microwave on HIGH, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, stirring once.
4. Stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. Cool - pudding will thicken as it cools. Serve warm or chilled.
5. Note1: Microwave ovens vary considerably in power. Watch carefully the first time you make this and note the times needed in your microwave oven. My current microwave is 1200 watts. I set it to power setting 6, which is 60% of full strength or equivalent to 720 watts. I then just follow the original timing. If you calculate whatever power setting gets you closest to 700 watts, you can do the same.
6. 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!

Reviews

[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.

 

[Boomette]

This rice pudding is so easy to do and I love the taste. I omitted the salt. I used splenda and only 1/2 cup. It turned out perfect for my taste. Thanks Duonyte :) Made for Newest Zaar tag

 

[HokiesMom]

For dessert tonight I scaled this recipe back to two servings and used some leftover rice instead of following step #1. Followed everything else exactly (used an 8 cup measuring bowl which was more than enough large!) and let it cool enough to just serve nice and warm. What a great dish and one I know I'll be making often! Thanks for sharing in 123 Hit Wonders. :)

 

[Alma Pretorius]

What a splendid recipe!! We were invited to a Mexican dinner and not wanting to stand over the stove with a rice pudding, I found your micro recipe. I made it the first time with full cream milk, the 2nd and 3rd time with coconut cream. Before I made it, I thought it may be too bland (for me). So I had different toppings for friends to use - bananas, cream, choc sauce, cherries, walnuts, ginger syrup and caramel condensed milk. But after tasting the pudding on its own, I admit the toppings are not necessary.

 

[Athenah T.]

Very nice, a tad runny but thickens well after few minutes. Putting the beated eggs into a small amount of warm mixture was a brilliant idea to stop curdling. An extra egg could be used for a thicker warmer pudding. I used jasmine rice which added a nice scent. Only issue is far too sweet. Suggest half a cup not 2/3rds. Other spices that were nice were nutmeg, and cloves.