Microwave Fruit 'n Quick Cooking Rice Pudding

By Hklbrries

Ingredients

• 1 1/2 cups milk
• 2/3 cup quick-cooking rice
• 1/4 cup sugar
• 2 tbsp margarine or butter
• 2 eggs
• 1/4 cup light raisins, dried cherries, or snipped dried apricots
• 1/2 tsp vanilla
• 1/4 tsp ground cinnamon, ginger or cardamom
• 1 1/2 cups water
• Milk or light cream, optional

Details

Servings 4

Preparation

Step 1

In a 1-quart microwave-safe casserole combine the milk, uncooked quick-cooking rice, sugar, and margarine or butter. Cook, uncovered, on 100% power (HIGH) for 3 to 5 minutes or just to boiling, stirring once to dissolve the sugar.

In a small mixing bowl beat the eggs with a fork. Gradually stir 1 cup of the hot mixture into the beaten eggs. Return all of the mixture to the casserole. Stir in the fruit, vanilla, and cinnamon, ginger or cardamom. Set mixture aside.

Meanwhile, in a 4-cup measure heat water, uncovered, on HIGH for 3 to 5 minutes or until boiling. Place the filled casserole in an 8-by-8-by-2-inch microwave-safe baking dish. Pour the boiling water into the baking dish around the casserole (should be a depth of about 1 inch).

Cook, uncovered, on 50% power (MEDIUM) for 4 minutes; stir. Continue cooking for 4 to 6 minutes or until pudding tests done (a knife inserted 1 inch from the edge comes out clean). The top may still appear wet. Cover the pudding surface with plastic wrap or waxed paper; let stand on a wire rack for 15 minutes. If desired, serve warm or chilled with milk or light cream. Sprinkle with additional cinnamon, if desired.