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Creamy Rice Pudding 2




  1. In 4-quart microwave-safe casserole, combine whole milk and rice.
  2. Cover and microwave on HIGH (100% power) until milk is absorbed by rice (7 to 9 minutes).
  3. Stir in evaporated milk, vanilla extract, sugar, egg and cinnamon.
  4. Cover and microwave on MEDIUM (50% power) until rice is tender and liquid is nearly absorbed (8 to 10 minutes).
  5. Let stand for 5 to 10 minutes; pudding will continue to absorb liquid, and rice will soften.
  6. Serve warm or cold.

Makes 6 servings.


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