- 3 cups milk
- 1 cup Minute® White Rice
- 1/4 cup sugar
- 1/4 cup raisins
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- Cinnamon (optional)
- Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
- Beat egg and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
- Remove from heat. Let stand 30 minutes. Serve warm. Sprinkle with cinnamon, if desired. Store any remaining pudding (good luck) in refrigerator. Yield: 4 servings.
Originally published as Classic Minute Rice Pudding in Taste of Home Cooking School Collection Spring 2010, p63
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