Rice Pudding

Recipe by: Barbara Kafka | from Microwave Gourmet

Cookstr

Course: Dessert

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

What is the matter with Mary Jane?

…It’s lovely rice pudding for dinner again!

A.A. MILNE

I would be delighted with rice pudding again; but then I am not a Victorian child subjected to it with startling frequency.

Yield: Serves 4

INGREDIENTS

½ cup raisins
1 cup rice, parboiled, not instant
2 cups milk
¼ cup granulated sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
2 egg yolks

Directions

1. Combine raisins, rice, milk, sugar, and vanilla bean in a 2-quart soufflé dish. Cook, uncovered, at 100% for 10 minutes. Stir, and cook for 10 minutes longer.

2. Remove from oven. Whisk together cream and egg yolks, and stir into rice mixture.

3. Cook, uncovered, for 1 minute. Stir, and cook for 1 minute longer.

4. Remove from oven and stir. Let sit for 5 minutes before serving. Serve with additional heavy cream.

Notes

For those who like their rice pudding with a baked topping, pour finished pudding into four individual gratin dishes. Heat broiler. Combine ½ cup sugar with 1 tablespoon ground cinnamon. Sift over puddings to coat. Place dishes on a cookie sheet. Put under broiler about 2 minutes, or until the puddings glaze. Allow to cool; refrigerate or serve warm.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 789kcal (39%)

Calcium 261mg (26%)

Vitamin C 1mg (2%)

Vitamin A 578mcg RAE (19%)

Potassium 483mg

Magnesium 39mg

Protein 12g

Sugar 30g

Fiber 2g

Total Carbohydrate 74g