Rice Pudding
Enjoy this classic rice pudding recipe that uses cinnamon and raisins, or any other favorite dried fruit, to make a wholesome dessert that has just the right amount of sweetness.
- Yield
- 4 servings
- Serving size
- 2/3 cup, 1/4 of recipe
- Rating
- 3.69 of 5 (99 ratings)
Food groups
- Dairy: 1/4 cups
- Fruit: 1/4 cups
- Grains: 1 ounces
Ingredients
- 2/3 cup uncooked white rice
- 3 cups warm water, divided
- 1 teaspoon butter or margarine
- 1/2 cup non-fat dry milk
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 cup raisins (or other dried fruit)
Directions
- Wash hands with soap and water.
- Combine rice, 2 cups of water, and butter or margarine in large microwave safe dish.
- Cover loosely, so steam will escape.
- Cook in microwave on high for 5 minutes or until mixture comes to a boil.
- Reduce setting to defrost (50% power), and cook an additional 10 minutes.
- Mix dry milk, sugar, vanilla, cinnamon, 1 cup water, and raisins together while rice is cooking.
- Without allowing rice to cool, remove cover and quickly stir the dry milk mixture into hot rice.
- Cover loosely again and continue cooking on defrost (50% power) for 10 minutes.
- After cooking time is finished, let pudding sit, covered, for 10 minutes.
- Stir gently and put in individual serving dishes.
- Eat warm or cover and refrigerate immediately.
- Enjoy the refrigerated pudding within 2 days.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 250.81 |
| Total Fat | 1.42 g |
| Saturated Fat | 0.77 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 4.39 mg |
| Carbohydrates | 53.73 g |
| Dietary Fiber | 1.46 g |
| Total Sugars | 23.82 g |
| Added Sugars included | 6 g |
| Protein | 6.33 g |
| Calcium | 138 mg |
| Potassium | 337 mg |
| Sodium | 59.23 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 30 mg |
| Phosphorus | 144 mg |
| Selenium | 10 mg |
| Zinc | 1 mg |
| Vitamin A | 64 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 1 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 98 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 19 mg |
Notes
A 9-10 year-old child can learn how to use measuring spoons and cups while helping make this recipe.
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Source
Recipe by: Simply Good Eating Recipe Cards, Vol. 1, 2000, Adapted from Easy Rice Pudding — University of Minnesota Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/rice-pudding1. Federal works are public domain in the United States.