Best Creamy Microwave Rice Pudding Recipes

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CREAMY MICROWAVE RICE PUDDING



Creamy Microwave Rice Pudding image

Make and share this Creamy Microwave Rice Pudding recipe from Food.com.

Provided by JerriLea

Categories     Dessert

Time 14m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 ounces packages vanilla pudding mix
2 tablespoons sugar
1 1/4 cups milk
1/2 cup cooked rice, I use leftover rice
1/4 cup raisins

Steps:

  • Place all ingredients in 1qt microwave bowl.
  • Mix well.
  • Microwave on high for 7-9 minutes, stirring every 3 minutes.
  • Pudding should come to a boil.
  • After pudding has boiled, remove and stir well.
  • Cover and let set for 10 minutes.

Nutrition Facts : Calories 171.1, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.7, Sodium 119.2, Carbohydrate 33.7, Fiber 0.5, Sugar 20.2, Protein 3.4

CREAMY MICROWAVE RICE PUDDING



Creamy Microwave Rice Pudding image

From the "Reader's Digest Microwave Cookbook". We only had a microwave when we got married, so this cookbook was used daily! I am now converted to making rice puddings in the microwave, or any other dish that sticks and burns easliy. All that aside, this is the tastiest rice pudding recipe.

Provided by Lee_tah

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups milk
1/2 cup short-grain rice
1 teaspoon vanilla
2 egg yolks
2 tablespoons sugar
1/2 cup cream
1/2 cup raisins
1/4 teaspoon cinnamon, and
1/4 teaspoon allspice
3 lemon peel strips, and
1 bay leaf

Steps:

  • Mix together milk, rice and vanilla in a 2 L (4cup) dish. Cook on HIGH(100%) for 5 minutes or until boiling. Stir.
  • Reduce heat to MED-HI(70%) and cook for 20-30 minutes, or until rice is tender. Stir often.
  • Beat together egg yolks, sugar, cream, cinnamon and allspice. Stir a small amount of the rice mixture into egg mixture. Then pour the egg mixture back into the rice, stirring rapidly so that it doesn't get lumpy. Stir in raisins.
  • Cook at Medium (50%) for 3-4 minutes or until it starts to thicken. Stir every minute.
  • Allow pudding to stand covered for about 5 minutes. Serve warm or chilled.
  • NOTE: if using the lemon peel and bay leaf: add them at the beginning instead of the vanilla so they can flavour the milk. Remember to remove them from the pudding before adding the egg mixture, because they aren't meant to be eatten. Omit the cinnamon and allspice.

Nutrition Facts : Calories 267.2, Fat 12.1, SaturatedFat 7.2, Cholesterol 94.5, Sodium 70.7, Carbohydrate 33.6, Fiber 1, Sugar 11.5, Protein 6.7

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