Here’s a microwave-friendly version of the creamy, comforting dessert classic.
Serves 6 Cooking Time 40 minutes
3 1/4 cups milk
1 cup short grain rice
1 teaspoon vanilla essence
2 egg yolks
3 tablespoon caster sugar
120 ml whipping cream
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
70 grams raisins
1 In microwave-safe bowl with a 2 liter capacity, combine milk, rice, and vanilla. Cook on high for 5 minutes, or until boiling. Cook again at medium–high (around 70% power) for 20 minutes until the rice is tender. Stir often to prevent sticking.
2 In a small bowl, beat yolks, sugar, whipping cream, cinnamon, and allspice together. Stir a small amount of the rice in your yolk mixture.
3 Pour your yolk and rice mixture into the remaining rice while stirring quickly to avoid lumping. Add the raisins. Cook at medium (50% power) for 1 minute, then stir. Repeat for 3 to 4 times, until it thickens.
4 Allow pudding to stand for another 5 minutes before serving. Serve immediately if you enjoy it warm. Chill for a few hours if you prefer it cold.
Photography by Migs Castro | Styling by Elaine Lim
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