Ron'S Rice Pudding
Creamy rice pudding with raisins and cinnamon offers comforting flavors, perfect for dessert or a cozy treat, suitable for family gatherings or casual indulgence.
Ingredients
Instructions
- Cook the raw rice until tender.
- In a 9-inch square baking dish, melt the margarine.
- In a separate bowl, combine the eggs and milk and beat well.
- Add the sugar and beat some more.
- Add the cooked rice to the melted margarine.
- Pour the egg, milk, and sugar mixture into the baking dish with the rice and margarine.
- Stir gently to blend all ingredients.
- Sprinkle a generous amount of raisins on top and stir them in.
- Pour in enough milk to almost fill the dish, leaving room for expansion during baking.
- Sprinkle cinnamon over the mixture.
- Cover the dish and microwave until the pudding is done.
- Caution: Do not overbake.
Tips & Substitutions
For a creamier texture, consider using whole milk or a mix of milk and cream in place of regular milk. You can also substitute margarine with butter for a richer flavor. If you prefer a different fruit, chopped apples or dried cranberries can be used instead of raisins. Adjust the cinnamon to your taste, and for a twist, try adding a splash of vanilla extract to the egg mixture.
Serving Suggestions
Serve Ron's Rice Pudding warm or chilled, topped with a sprinkle of extra cinnamon or a dollop of whipped cream for added indulgence. It pairs beautifully with Great Snickerdoodles for a delightful dessert spread. For a complete meal, consider serving it alongside a fresh fruit salad or a light, zesty side like Delicious Orange Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, microwave individual portions in 30-second intervals, stirring in between, until warmed through. You can also add a splash of milk to restore creaminess if the pudding thickens during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Ron'S Rice Pudding contains roughly 418 calories, with 4g protein, 43g carbohydrates, and 26g fat. It is a good source of vitamin C (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant rice instead of raw rice?
While you can use instant rice, it may alter the texture of the pudding. Instant rice cooks differently and may not absorb the flavors as well as raw rice. For best results, stick to raw rice and ensure it's cooked until tender before mixing it into the pudding.
Is it possible to make this recipe vegan?
Yes, you can make a vegan version by substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and using a plant-based milk alternative. Replace margarine with coconut oil or vegan butter to maintain the richness of the dish.
How can I make this rice pudding more flavorful?
To enhance the flavor, consider adding a pinch of nutmeg along with the cinnamon. You can also infuse the milk with a cinnamon stick or a vanilla bean while heating it. For a richer taste, add a bit of sweetened condensed milk or a few tablespoons of maple syrup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).