Ingredients
2/3 cup white rice
uncooked
2 cups water (warm)
1 teaspoon butter or margarine (optional - used in analysis)
1/2 cup dry milk
non-fat
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup water
1/2 cup raisins (or other dried fruit)
Steps
Wash hands with soap and water.
Combine rice, 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 other ingredients together while rice is cooking.
Without allowing rice to cool, remove cover and quickly stir milk-water-raisin 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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 237 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 57 mg |
| Carbohydrates | 51 g |
| Dietary Fiber | 1 g |
| Total Sugars | 22 g |
| Added Sugars included | 6 g |
| Protein | 6 g |
| Vitamin D | 1 mcg |
| Calcium | 132 mg |
| Iron | 1 mg |
| Potassium | 315 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Easy Rice Pudding. Recipe source: Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.