Decorative and festive, this Minute® Rice Pudding is easy and quick to make.
Author:The Wilderness Wife
Prep Time:10 mins
Cook Time:8 mins
Total Time:18 mins
1/2 cup granulated sugar
4 1/2 c. milk
1 1/2 c. Minute® Rice, uncooked
1/2 cup dried sweetened cranberries
1/4 tsp. salt
3 large eggs
1 1/2 tsp. vanilla
1/4 c. sugar
1/2 tsp. cinnamon
pinch of nutmeg
Combine milk, rice, 1/2 sugar, dried cranberries, and salt in medium saucepan. While stirring constantly, bring the mixture to a boil and then reduce heat to low. Let simmer 6 minutes. Be sure to stir occasionally to help sugar dissolve and keep things from scorching on the pan. You need to keep a close eye on this.
Place eggs in a medium bowl. Add vanilla to eggs and beat gently to mix thoroughly.
SLOWLY add a small amount (about 1/2 cup) hot milk/rice mixture to the egg mixture stirring constantly. (This is called “tempering”.)
Now add this new mixture to the balance of the rice/milk mixture. Do this very slowly, constantly stirring, so that the eggs do not “scramble”.
Cook on low heat for 2 minutes.
Remove from heat and let stand for 15 minutes.
Now you can spoon the rice pudding into individual serving bowls.
For a decorative touch, cut out 6 stars from parchment paper and lay one on top of each individual serving.
Mix 1/4 cup sugar, cinnamon and nutmeg.
Dust the top of each pudding with the cinnamon mixture and then carefully remove the paper star (I use tweezers to do this. I also spray the side of the star that will be in contact with the pudding with spray cooking oil to make it easier to remove.)
Let cool to room temperature then refrigerate if you are not going to eat right away.