Creamy Rice Pudding
I've made this as directed, but this morning I found 1/2 cup of leftover cooked rice in the fridge and experimented with making rice pudding for one in the microwave. I simply cut the proportions in my head (though using a whole egg worked fine). I used my 4 cup pyrex measuring cup, and cooked the rice, milk, sugar & salt for on high for one minute at a time, stirring after each minute (3-4 minutes total). Then, I stirred some of the hot mixture into the beaten eggs first, to make sure I didn't cook the egg. After adding the egg & raisins back in, I cooked it just another 45 seconds or so, then added vanilla & butter.
A nice breakfast & diet friendly : )
3 users found this review helpful
Jul. 21, 2011