Yield: 2 servings
|2 tablespoons||Uncooked minute rice|
|Ground cinnamon or nutmeg|
In each of two 4-6 ounce custard cups, combine 1 tablespoon uncooked rice and 1 teaspoon of water. Microwave at HIGH for 30 seconds. Add 1 tablespoon raisins to each cup. Set aside. In medium bowl whisk together egg, sugar and vanilla extract until blended. Microwave milk in a glass measure at full power for 1-½ minutes, or until almost boiling. Gradually stir milk into egg. Pour half of mixture into each of the custard cups which have been set into a baking dish. Pour hot water around cups to depth of 1 inch. Microwave at full power for 1 minute, or until pudding is nearly set, but still moves slightly in centre. Give baking dish a half turn once, and individual cups a half turn once during cooking.
Remove cups from baking dish. Cover with foil and let stand 5 minutes.
Sprinkle with cinnamon. Serve warm or chilled.
Submitted By NORA BELLAART On 05-24-95