Creamy Rice Pudding (microwave)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1 cup water
• 1/2 cup raw long grain rice
• 1 dash salt
• 3 tablespoons butter
• 2/3 cup sugar
• 3 cups milk
• 2 large eggs
• 1 teaspoon vanilla extract
• cinnamon (optional)

Recipe

• 1 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.
• 2 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.
• 3 microwave on high, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, stirring once.
• 4 stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. cool - pudding will thicken as it cools. serve warm or chilled.
• 5 note1: microwave ovens vary considerably in power. watch carefully the first time you make this and note the times needed in your microwave oven.
• 6 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!