Instant Rice Pudding
Forget the hours your Grandma spent cooking a big batch of this comfort food. Turn out this tasty rice pudding in 13 minutes (and then see if it lasts that long)!
- 2 cups water
- 2 cups instant rice
- ¼ tsp salt
- 1 cup low fat vanilla ice cream
- 2 tbsp sugar
- ½ tsp vanilla
- ½ tsp ground cinnamon, plus more for garnish
In a medium saucepan over high heat, bring the water to a boil. Stir in the rice and salt, cover, remove from heat and let stand until the water is absorbed, about 5 minutes.
Uncover, add the ice cream, sugar, vanilla, and cinnamon, stirring well to mix.
Divide the pudding into serving bowls and top with additional cinnamon, if desired. Serve warm or at room temperature.
- Try adding a handful of raisins, dried cranberries or cherries with the rice to the boiling water in Step 1. Substitute nutmeg for the cinnamon if you prefer.
Submit!
