Creamy Microwave Rice Pudding – a delicious recipe with milk, short-grain rice, vanilla, egg yolks, sugar, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix together milk, rice and vanilla in a 2 L (4cup) dish. Cook on HIGH(100%) for 5 minutes or until boiling. Stir.
2
Reduce heat to MED-HI(70%) and cook for 20-30 minutes, or until rice is tender. Stir often.
3
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.
4
Cook at Medium (50%) for 3-4 minutes or until it starts to thicken. Stir every minute.
5
Allow pudding to stand covered for about 5 minutes. Serve warm or chilled.
6
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.
425
kcal
Calories
21
g
Fat
44
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 cups milk, 1/2 cup short-grain rice, 1 teaspoon vanilla, 2 egg yolks, and more.
Yes, Creamy Microwave Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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