Rice Pudding

Ingredients, directions and serving information for Rice Pudding.

• 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

1. Wash hands with soap and water.
2. Combine rice, 2 cups of water, and butter or margarine in large microwave safe dish. Cover loosely, so steam will escape.
3. 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.
4. Mix dry milk, sugar, vanilla, cinnamon, 1 cup water, and raisins together while rice is cooking.
5. 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.
6. Stir gently and put in individual serving dishes.
7. Eat warm or cover and refrigerate immediately. Enjoy the refrigerated pudding within 2 days.