Rice Pudding

• 2/3 cupwhite rice, uncooked
• 3 cupswater, divided
• to taste butter
• to taste margarine
• 1/2 cupdry milk powder
• 2 tbspgranulated sugar
• 1/2 tspvanilla yogurt
• 1/2 tspground cinnamon
• 1/2 cupraisins, or other dried fruit

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Combine rice, 2 cups of water, and butter or margarine in large microwave safe dish. Cover loosely, so steam will escape.

3. 3

   Cook in microwave on high for 5 minutes or until mixture comes to a boil. Reduce setting to defrost (50% power), and cook an additional 10 minutes.

4. 4

   Mix dry milk, sugar, vanilla, cinnamon, 1 cup water, and raisins together while rice is cooking.

5. 5

   Without allowing rice to cool, remove cover and quickly stir the dry milk mixture into hot rice. Cover loosely again and continue cooking on defrost (50% power) for 10 minutes. After cooking time is finished, let pudding sit, covered, for 10 minutes.

6. 6

   Stir gently and put in individual serving dishes.

7. 7

   Eat warm or cover and refrigerate immediately. Enjoy the refrigerated pudding within 2 days.