Rice Pudding (Microwave)
Item
Title
Rice Pudding (Microwave)
Description
A recipe for Rice Pudding (Microwave)
Creator
Carole Pinkwasser
pages
59-60
transcription
Ingredients
2 c. milk
1 c. cooked rice
2 eggs, beaten
½ c. sugar
½ c. raisins
1 tsp. vanilla
½ tsp. cinnamon
Directions
1. pour milk in a 4 cup measure. Microwave on HIGH (100%) for 3 or 4 minutes or until steaming.
2. Mix rice, eggs, sugar, raisins, vanilla and cinnamon together until well mixed, in a 2 quart casserole.
3. Pour hot milk into mixture and stir. Cover with a tight lid.
4. Microwave on LOW (30%) for 20 or 25 minutes, covered. Cook until a knife inserted at the edges comes out clean. When cooked, uncover immediately and let cool. Refrigerate and serve cold. Serve with or without whipped cream.
2 c. milk
1 c. cooked rice
2 eggs, beaten
½ c. sugar
½ c. raisins
1 tsp. vanilla
½ tsp. cinnamon
Directions
1. pour milk in a 4 cup measure. Microwave on HIGH (100%) for 3 or 4 minutes or until steaming.
2. Mix rice, eggs, sugar, raisins, vanilla and cinnamon together until well mixed, in a 2 quart casserole.
3. Pour hot milk into mixture and stir. Cover with a tight lid.
4. Microwave on LOW (30%) for 20 or 25 minutes, covered. Cook until a knife inserted at the edges comes out clean. When cooked, uncover immediately and let cool. Refrigerate and serve cold. Serve with or without whipped cream.
