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Raisins and Rice Pudding

By: Mary Brown  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (1)

Rate/Review | 102 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

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

Directions

  1. In a saucepan, bring milk and rice to a boil over medium heat. Whisk in 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.

Footnotes

  • Nutritional Analysis: 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2008 by Ella Fanther 
This tastes just fine, but using instant pudding just seems like cheating to me. MORE

 
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