MICROWAVE RICE PUDDING2 tbsp uncooked Minute Rice 2 tsp water 2 tbsp raisins 1 egg 1/2 tsp vanilla 3 tbsp sugar 1/2 cup milk ground cinnamon or nutmeg In each of two (4-6 ounce) custard cups, combine 1 tablespoon uncooked rice and 1 teaspoon of water. Microwave at HIGH for 30 seconds. Add 1 tablespoon raisins to each cup. Set aside. In medium bowl whisk together egg, sugar and vanilla extract until blended. Microwave milk in a glass measure at full power for 1 1/2 minutes, or until almost boiling. Gradually stir milk into egg. Pour half of mixture into each of the custard cups which have been set into a baking dish. Pour hot water around cups to depth of 1 inch. Microwave at full power for 1 minute, or until pudding is nearly set, but still moves slightly in center. Give baking dish a half turn once, and individual cups a half turn once during cooking. Remove cups from baking dish. Cover with foil and let stand 5 minutes. Sprinkle with cinnamon. Serve warm or chilled. Servings: 2 Source: Nora Bellaart
|
