Creamy Rice Pudding With Raisins - Cuisinart CMW-100C Instruction Booklet

(PL-10) for 3 minutes. Turn cut side up,
cover and microwave on High for 1½
minutes. Let pears cool in the poaching
liquid, turning and basting now and then.
Remove and discard lemon zest. When
cool, remove pears. If desired, poaching
liquid can be reduced to a syrup by
microwaving uncovered on High for 4 to
5 minutes until reduced to about 2
tablespoons (30 ml).
Pears can be served at room temperature
or chilled. Arrange pear halves on dessert
plates, spoon cranberries into the hollow
of the pear. Top with syrup if made and
freshly whipped cream or vanilla yogurt.
Nutritional information per serving:
Creamy Rice Pudding
with Raisins
Old-fashioned rice pudding in minutes
instead of hours.
Makes 4 cups (1 L)
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Place rice and raisins in a 1½- to 2-quart
(1.4 to 1.89 L) microwaveable casserole or
bowl. Stir and reserve.
Combine sugar, cornstarch, cinnamon,
and salt in an 8-cup (2 L) microwaveable
measuring cup or bowl with handle; stir to
blend. Combine milk and eggs. While
whisking, gradually add milk mixture to
dry mixture, whisk until smooth.
34
Microwave on High (PL-10) for 7 to 8
minutes, stirring once every minute, until
mixture is thick, bubbly and similar to a
custard sauce in appearance. Stir in
vanilla. Add to rice mixture and stir well.
Cover the casserole with waxed paper
and microwave on High (PL-10) for 3
minutes, then on Medium-High (PL-7) for
2 to 3 minutes longer, until thick and
creamy. Let stand 5 minutes before
serving, or cover with a sheet of waxed
paper or plastic wrap placed directly on
the pudding to prevent a skin from
forming, let cool, cover and refrigerate
until ready to serve.
*Short grain rice will yield a creamier rice
pudding.
Nutritional information per serving