Raisins and Rice Pudding Recipe

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Raisins and Rice Pudding Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Raisins and Rice Pudding in Light & Tasty April/May 2005, p33

Nutritional Facts

3/4 cup: 258 calories, 0 fat (0 saturated fat), 3mg cholesterol, 218mg sodium, 58g carbohydrate (41g sugars, 2g fiber), 7g protein.

  • 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
  1. 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.
Originally published as Raisins and Rice Pudding in Light & Tasty April/May 2005, p33

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