Rice Pudding
Source: Simply Good Eating Recipe Cards, Vol. 1, 2000, Adapted from Easy Rice Pudding University of Minnesota Cooperative Extension Service
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
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.
- Makes
- 4 servings
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)
Directions
- 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.
Notes
A 9-10 year-old child can learn how to use measuring spoons and cups while helping make this recipe.
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