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
It is quite feasible to trace the history of written cooking instructions way back into antiquity, in truth as far as early Egypt, and possibly even further. Interesting though that is, in the main part, these old cookbooks were just basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a series of ancient tablets in Sumerian 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 anyone who drank it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into appetizers, main meal and desserts, something we still use today. He also tells us how the cooks of Roman times made use of many spices, including many that are still in use today such as basil, fennel and asafoetida. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the East, such as coriander, basil and rosemary. The introduction of these new foods and spices created an explosion in recipe books, most of which still exist in private collections. Over the next few centuries, the rich families of Europe strove to serve the best banquets, and as a result cooks and their recipes increased in prestige. Nevertheless, it was during the 19th century that cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes for their fellow cooks to enjoy. The introduction of television brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Microwave Rice Pudding Minute Rice recipe.
