Print Options

Back to Raisins and Rice Pudding >

Include these items:

Taste of Home Logo

Raisins and Rice Pudding

 Raisins and Rice Pudding
In her Havre, Montana kitchen, Mary Brown turns vanilla pudding mix and just four other ingredients into this no-fuss stovetop treat. "We also like it after it has chilled a bit," she suggests.
6 ServingsPrep/Total Time: 20 min.


  • 3-1/2 cups fat-free milk
  • 1 cup uncooked instant rice
  • 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
  • 1 cup raisins
  • 1/2 teaspoon ground cinnamon


  • In a large saucepan, bring milk and rice to a boil over medium heat.
  • Whisk in dry pudding mix; cook and stir for 1 minute or until
  • thickened. Remove from the heat; fold in raisins. Cover and let
  • stand for 5 minutes. Spoon into individual dessert bowls. Sprinkle
  • with cinnamon. Serve warm. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 258 calories, trace fat (trace saturated fat), 3 mg cholesterol, 218 mg sodium, 58 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.