Creamy Rice Pudding (Microwave)
INGREDIENTS
1 cup water
1⁄2 cup raw long grain rice
1 dash salt
3 tablespoons butter
2⁄3 cup sugar
3 cups milk
2 large eggs
1 teaspoon vanilla extract
cinnamon (optional)
DIRECTIONS
1. Combine water, rice and salt in a 2 to 2 1/2 cup microwave-safe bowl. Cover.
2. Microwave on HIGH for 5-6 minutes or until mixture boils. Let stand, covered, for 10 minutes.
3. Microwave on HIGH for an additional 4-5 minutes, or until rice is tender.
4. Transfer to a large (12 cup) microwave-safe container.
5. Stir in the butter, sugar and milk. Cover. Microwave on HIGH for 8-10 minutes or until mixture
boils.
6. Beat the eggs and blend in a small amount of the hot mixture into the eggs, beating well. (This will
prevent the eggs from curdling). Return to the large container, blending in well.
7. Microwave on HIGH, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge,
stirring once.
8. Stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. Cool - pudding will
thicken as it cools. Serve warm or chilled.
Note1: Microwave ovens vary considerably in power. Watch carefully the first time you make this
and note the times needed in your microwave oven.
Note2: I use a microwave popcorn popper to cook this - it works beautifully. Be sure your container
is big - you don't want this boiling over in your microwave!
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