Rice Pudding in the Microwave

Rice Pudding Topped with Cinnamon

Thanks to reader Ilana for submitting this recipe, along with her notes.

Rice Pudding

From The Jewish Low-Cholesterol Cookbook by Roberta Leviton

  • 1 cup raw rice, cooked (I use brown rice — it comes to about 2.5 cups cooked)
  • 2 T sugar
  • 1/2 t vanilla
  • 1/2 t cinnamom
  • 1 t lemon juice (I have also used orange juice instead)
  • 3 egg whites (comes out fine with two whole eggs instead)
  • 3/4 cup milk
  • 1/4 cup melted margarine (I leave this out)
  • 1/2 cup raisins or chopped dates (optional — I leave this out too).
Mix everything together and transfer to a greased baking pan. Bake one hour on medium in an 8×8 pan or the equivalent.
Following your suggestion, I microwave it for 10-12 minutes instead of baking.
I usually have cooked rice on hand, so this takes only 5-10 minutes to put together.

I tried it the other day in a savory version:  I used only the rice, eggs, and milk and added salt, pepper, and chopped onion.  Delicious!

Thanks, Ilana.

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Comments

  1. This looks great and very apt in this freezing weather. I must try it.

  2. making it at this very moment.
    and thinking about high school chemistry

    For some reason, my teacher referred to it as the rice pudding model, even though Thomson called it the plum pudding model
    http://www.risingdragonhotel.net/uokv/jpa/zb.php?plum-pudding-model-thomson

    • Leah, talk about an obscure reference! Sorry your husband didn’t like it. Must be the substitutes. My friend made it for a gluten-free family member and they enjoyed it.

  3. oh, and I subbed canola oil for the margarine – will let you know how it works out – and soy milk for the milk, since it’s for Shabbat and we’re having chicken.

  4. husband didn’t like it. It wasn’t so…puddingy.
    oh well.

  5. Rice pudding that I don’t have to stand up two hours for, stirring constantly?? I am soooo there. I think I’ll put a little butter in it, maybe a tablespoon, but nowhere near a quarter cup. And raisins, definitely. I’m thinking, too, a pinch of cardamom with the cinnamon, and a dash of nutmeg, simply because my mum made her pudding that way, on the all-too-rare occasions when she made it. Thanks so much for posting this. I’m sure you’ve made legions of people happy, not just me.

    • Carol, I like to use the microwave for anything that calls for stirring over the stove. As for the legions, no, because legions don’t read the blog, at least not so far.

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