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Creamy Rice Pudding
1 cup whole milk
1 cup long-grain rice
1 (13 1/2 ounce) can evaporated milk
1 tablespoon vanilla extract
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
In 4-quart microwave-safe casserole, combine whole milk and rice.
Cover and microwave on HIGH (100% power) until milk is absorbed by rice (7 to 9 minutes).
Stir in evaporated milk, vanilla extract, sugar, egg and cinnamon.
Cover and microwave on MEDIUM (50% power) until rice is tender and liquid is nearly absorbed (8 to 10 minutes).
Let stand for 5 to 10 minutes; pudding will continue to absorb liquid, and rice will soften.
Serve warm or cold.
Makes 6 servings.
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