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Rice Pudding

4 cups milk
1 egg, beaten
1 pkg vanilla pudding and pie filling (not instant)
1 cup Minute rice
1/2 cup raisins (optional)
1/4 teas cinnamon
1/8 teas nutmeg

Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Cook 5 minutes stirring twice.
Pour into dessert dishes or bowl. Sprinkle cinnamon and nutmeg; serve warm. For chilled pudding, place plastic wrap or wax paper on surface of hot pudding. Refrigerate about 1 hour. Stir before serving and sprinkle with cinnamon and nutmeg.

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