- 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.
Reviews forClassic Minute Rice Pudding
"I used 3 cups of milk as directed but included a 12 ounce can of Evaporated milk to make up the 24 ounces. It gives it a creamier texture in my opinion.I also increased the raisin amount a little due to hubby's request and I only add the raisins at the end as I've found too much cooking/stirring with raisins in a hot mixture can turn the pudding brownish . The raisins still plump nicely when added just when the pudding is removed from the heat. OPT- Add a Tablespoon of butter with the raisins for richness. A Keeper recipe in my household.Susan Kieboam Volunteer Field Editor"
"Loved it! Didn't add raisins because didn't have them but the cinnamon definitely took it up a notch!"
"easy to make and tasted so good- creamy and delicious! I will definitely be making this again"