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
Food historians have tracked the existance of recipes far back into antiquity, in fact as far as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to academics are some ancient tablets in the Sumerian language describing 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 those who drank it feel blissful. During Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and afters, a very modern way of dining. Additionally, he describes how the Romans used many different herbs, including a few that are still present in modern kitchens like basil, mint and asafoetida. As our culinary historical trip moves on a few more years we find two books dating from the 1300s ; a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that we all know today, but instead accounts of the types of food prepared by the chefs of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the holy land, including spices such as rosemary and coriander. These new foods and tastes was responsible for an outbreak in manuscripts on food, most of which are now in private cookery archives. By the arrival of the 20th century, cook books are starting to become popular mostly due to better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this Microwave Rice Pudding Minute Rice recipe.
