1 3/8 cup milk
1/3 cup minute rice
1/2 package french vanilla pie filling
1/8 tsp cinnamon
1/8 tsp nutmeg
1 tsp orange rind, grated
1/8 cup raisins
1 1/2 tsp butter
Directions
MIX ALL INGREDIENTS TOGETHER IN A 2 QUART MICROWAVABLE DISH. COOK,
UNCOVERED, FOR 3 MINUTES ON HIGH. STIR AND COOK FOR 2 MINUTES LONGER.
STIR AGAIN AND COOK FOR 3 TO 4 MINUTES OR UNTIL MIXTURE BOILS. PLACE
PLASTIC WRAP DIRECTLY ON TOP OF PUDDING AND COOL 15 MINUTES AT ROOM
TEMPERATURE OR IN REFRIGERATER. STIR BEFORE SERVING. SERVE WARM OR
CHILLED. MAKES 3 SERVINGS, EACH = 177 CALORIES, 1.9 g FAT, 300 mg
SODIUM. EACH SERVING = 9.7 % CALORIES FROM FAT. ( NUTRITIONAL INFO
CORRECT IF USING SKIMMED MILK AND LOW CALORIE TUB MARGARINE).
Servings: 3 servings
Microwave Rice Pudding - Minute Rice Recipe brought to you by Recipe Ideas
Categories: Dessert; Microwave; Rice; Rice Pudding; Vegetable
The History of Recipes
Experts have found proof that recipes existed far back into ancient history, in truth as far back into recorded history as the Egyptians, and possibly even further than that. In practice though, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to food historians is a collection of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the Roman chefs used a wide range of spices, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the East, such as coriander, parsley, and basil. These new culinary innovations caused an explosion in publications on food, many of which still exist in private libraries. By the arrival of the 1900s, cookery books were increasing in popularity due to increased literacy, people having more free time and having more money to spend. Like it or not, the introduction of television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this Microwave Rice Pudding Minute Rice recipe.
