Rice Pudding



  • 1 cup long grain rice
  • 2 1/2 s water
  • 3/4 sugar
  • 1/2 to 1 teaspoon cinnamon
  • 1 cup low fat milk
  • 1/2 raisins


Remember to wash your hands! Bring water to boil in heavy-bottomed saucepan. Add rice, stir and let water come to boil again. Reduce heat to very low. Cover saucepan tightly and cook 20 minutes without removing lid or stirring rice. This helps rice absorb water and become tender.
Take pan off burner using potholders if needed. Place pan on heat-safe surface. Being careful not to touch hot pan, add sugar, cinnamon, milk and raisins to rice, mixing well.
Preheat oven to 325°. Lightly coat 2-quart baking dish with cooking spray. Pour in rice mixture. Bake 30 minutes or until mixture is thickened. Store leftovers in refrigerator.
Source: Kansas State Extensionchicken and rice casserole
A favorite that grandmothers used to make often, rice pudding is nutritious and delicious, served hot or cold, especially with apple juice on the side.

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