This delicious pudding has a rich, old-fashioned flavor, but it's quick to make especially for my great-grandchildren.—Ann Vershowske, West Allis, Wisconsin
Speedy Rice Pudding
Speedy Rice Pudding
Prep Time
30 min
Yield
10 servings
Ingredients
- 4 cups 2% milk
- 1 egg, lightly beaten
- 1 package (3 ounces) cook-and-serve vanilla pudding mix
- 1 cup uncooked instant rice
- 1/4 cup raisins
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Directions
- In a large saucepan, combine the milk, egg and pudding mix. Add rice and raisins. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until mixture reaches 160°. Remove from the heat; cool for 5 minutes, stirring twice.
- Spoon into individual desserts dishes or a serving bowl. Serve immediately or cover with plastic wrap and refrigerate. Sprinkle with cinnamon and nutmeg just before serving.
Nutrition Facts
1/2 cup: 145 calories, 4g fat (2g saturated fat), 35mg cholesterol, 107mg sodium, 23g carbohydrate (13g sugars, 0 fiber), 5g protein.
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