Try not to eat it all at once! This delicious Vanilla Rice Pudding from Minute® Rice is easy to make with raisins, warm cinnamon and nutmeg.
Is there anything more classic or comforting than the flavors of warm milk, cinnamon and vanilla together in a rich and creamy, homemade rice pudding? For best results, use our Minute® Instant White Rice.
Beat egg with wire whisk in a medium saucepan.
Over low heat, gradually add the milk, beating until well blended.
Add dry pudding mix and stir for 2 minutes, or until well blended.
Stir in rice and raisins.
Bring to a boil over medium heat, stirring constantly.
Remove from heat immediately after pudding comes to a boil. Cool for 5 minutes, stirring occasionally.
Pour evenly into dessert dishes or serving bowl.
Sprinkle evenly with cinnamon and nutmeg. Serve warm. Or, cover and refrigerate until ready to serve.
One of the most comforting desserts has got to be classic Vanilla Rice Pudding. Our simple recipe makes it easier for you to enjoy a delicious dessert with ingredients you already have in your pantry.
Minute® Instant White Rice is so versatile that it’s great for everything from stir-fry recipes to skillet dishes and desserts. We recommend you keep a box or two on hand for last-minute meal planning. If you’re looking to add more whole grains to your diet, try our Minute® Instant Brown Rice, as well.
Make this dish dairy-free and vegan by replacing the milk with your favorite plant-based beverage, such as almond milk or canned coconut milk. Use a vegan instant pudding mix, as well and cut out the egg, if you’re avoiding animal products. Using the egg gives this dish more of a custard-like consistency. If you choose to leave it out, simply make sure to keep the pudding over the burner until it has reached the desired thickness. Also, if you chill the rice pudding in the fridge, it will thicken as it sets.
You can easily bring this pudding back to its original consistency by using the microwave to heat it up. For chilled pudding, place plastic wrap on the surface of the hot pudding, to avoid a skin forming, and refrigerate for about 1 hour.