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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 egg
  • 1/4 teaspoon ground cinnamon
  • Raisins (optional)


  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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