From the Pantry Butler kitchen
Rice Pudding
Enjoy this classic rice pudding recipe that uses cinnamon and raisins, or any other favorite dried fruit, to make a wholesome dessert that has just the right amount of sweetness. USDA MyPlate Kitchen — Simply Good Eating Recipe Cards, Vol. 1, 2000, Adapted from Easy Rice Pudding — University of Minnesota Cooperative Extension Service (public domain), via myplate.food
Ingredients
- 2/3 cup uncooked white rice
- 3 cups warm water, divided
- 1 teaspoon butter or margarine
- 1/2 cup non-fat dry milk
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 cup raisins — or other dried fruit
Method
- Wash hands with soap and water.
- Combine rice, 2 cups of water, and butter or margarine in large microwave safe dish.
- Cover loosely, so steam will escape.
- Cook in microwave on high for 5 minutes or until mixture comes to a boil.
- Reduce setting to defrost (50% power), and cook an additional 10 minutes.
- Mix dry milk, sugar, vanilla, cinnamon, 1 cup water, and raisins together while rice is cooking.
- Without allowing rice to cool, remove cover and quickly stir the dry milk mixture into hot rice.
- Cover loosely again and continue cooking on defrost (50% power) for 10 minutes.
- After cooking time is finished, let pudding sit, covered, for 10 minutes.
- Stir gently and put in individual serving dishes.
- Eat warm or cover and refrigerate immediately.
- Enjoy the refrigerated pudding within 2 days.
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