Microwave Rice Pudding Recipes

Steps:

• Spray a cereal bowl with non-stick cooking spray.
• Mix together milk and egg.
• Add rice, rasins and cinnamon and stir together.
• Microwave on high for 3 min (if you don't have turntable in your microwave cook on high for 2 min, rotate the bowl and cook another min on high).

Steps:

• Make sure the rice is cooked ahead of time.
• Whisk first 6 ingredients. And raisins if you want, we prefer without ;).
• Put in microwave and cook 1 - 1 1/2 minutes.
• Remove and whisk.
• Put back in microwave for another 1 - 1 1/2 minutes.
• Remove and whisk.
• Continue above steps until desired thickness (don't get too thick, you want it a little less thick than desired since it will continue to thicken as it sits).
• Add butter and vanilla once it's at desired thickness. You can omit butter to save on calories!
• Add anything else you want (cinnamon, nutmeg, fresh berries if it's cold, etc).
• Enjoy!

Steps:

• Combine water, rice and salt in a 2 to 2 1/2 cup microwave-safe bowl. Cover. Microwave on HIGH for 5-6 minutes or until mixture boils. Let stand, covered, for 10 minutes. Microwave on HIGH for an additional 4-5 minutes, or until rice is tender. Transfer to a large (12 cup) microwave-safe container.
• Stir in the butter, sugar and milk. Cover. Microwave on HIGH for 8-10 minutes or until mixture boils. Beat the eggs and blend in a small amount of the hot mixture into the eggs, beating well. (This will prevent the eggs from curdling). Return to the large container, blending in well.
• Microwave on HIGH, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, stirring once.
• Stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. Cool - pudding will thicken as it cools. Serve warm or chilled.
• Note1: Microwave ovens vary considerably in power. Watch carefully the first time you make this and note the times needed in your microwave oven. My current microwave is 1200 watts. I set it to power setting 6, which is 60% of full strength or equivalent to 720 watts. I then just follow the original timing. If you calculate whatever power setting gets you closest to 700 watts, you can do the same.
• Note2: I use a microwave popcorn popper to cook this - it works beautifully. Be sure your container is big - you don't want this boiling over in your microwave!

Steps:

• Mix together milk, rice and vanilla in a 2 L (4cup) dish. Cook on HIGH(100%) for 5 minutes or until boiling. Stir.
• Reduce heat to MED-HI(70%) and cook for 20-30 minutes, or until rice is tender. Stir often.
• Beat together egg yolks, sugar, cream, cinnamon and allspice. Stir a small amount of the rice mixture into egg mixture. Then pour the egg mixture back into the rice, stirring rapidly so that it doesn't get lumpy. Stir in raisins.
• Cook at Medium (50%) for 3-4 minutes or until it starts to thicken. Stir every minute.
• Allow pudding to stand covered for about 5 minutes. Serve warm or chilled.
• NOTE: if using the lemon peel and bay leaf: add them at the beginning instead of the vanilla so they can flavour the milk. Remember to remove them from the pudding before adding the egg mixture, because they aren't meant to be eatten. Omit the cinnamon and allspice.

Steps:

• Place all ingredients in 1qt microwave bowl.
• Mix well.
• Microwave on high for 7-9 minutes, stirring every 3 minutes.
• Pudding should come to a boil.
• After pudding has boiled, remove and stir well.
• Cover and let set for 10 minutes.

Steps:

• Place ingredients in large microwave proof bowl.
• Cook uncovered on medium, 50% power for 6 minutes.
• Stir 4-5 times.