Quick and Easy Rice Pudding

Sara P

"Using instant rice means this recipe takes less time than traditional rice pudding, without sacrificing taste. My grandma used to make it regularly because it was a lower-sugar dessert that my diabetic grandfather could eat."
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Ingredients

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Original recipe yields 4 servings



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Directions

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  1. In a 2-quart saucepan, combine milk, rice, sugar, butter, vanilla, cinnamon, nutmeg, salt, and raisins (if desired). Bring to a boil
  2. Reduce heat to low and simmer, covered, for 20 minutes. Stir frequently.
  3. Beat together egg and 2 T milk. Add to hot rice mixture, stirring rapidly.
  4. Remove pan from heat and allow to cool. Leaving the lid on helps prevent a "skin" from forming on top of the pudding.

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