Speedy Rice Pudding Recipe

Speedy Rice Pudding Recipe photo by Taste of Home

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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

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Speedy Rice Pudding Recipe

Prep/Total Time: 30 min.

Yield: 8-10 Servings

30 30

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. Yield: 8-10 servings.

Nutritional Facts 1 serving (1/2 cup) equals 145 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 107 mg sodium, 23 g carbohydrate, trace fiber, 5 g protein.

Originally published as Speedy Rice Pudding in Taste of Home October/November 1996, p11