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Speedy Rice Pudding

This delicious pudding has a rich, old-fashioned flavor, but it's quick to make especially for my great-grandchildren.—Ann Vershowske, West Allis, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings

Ingredients

  • 4 cups 2% milk
  • 1 egg, lightly beaten
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 cup uncooked instant rice
  • 1/4 cup raisins
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Directions

  • In a large saucepan, combine the milk, egg and pudding mix. Add rice and raisins. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until mixture reaches 160°. Remove from the heat; cool for 5 minutes, stirring twice.
  • Spoon into individual desserts dishes or a serving bowl. Serve immediately or cover with plastic wrap and refrigerate. Sprinkle with cinnamon and nutmeg just before serving.
Nutrition Facts
1/2 cup: 145 calories, 4g fat (2g saturated fat), 35mg cholesterol, 107mg sodium, 23g carbohydrate (13g sugars, 0 fiber), 5g protein.

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