MICROWAVE RICE PUDDING

2 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