Best Ever Microwaved Rice Pudding

I have been making this recipe since the early 1980s.

I have a 1200 watt microwave oven, and I cook this recipe at Power 8. 

Your plain rice can be cooked in your preferred way: steamer, pressure cooker, stovetop, microwave, or conventional oven.


3 beaten eggs

2 cups of milk

1/3 cup of sugar

1 teaspoon of vanilla

½ teaspoon of salt

2 cups of cooked rice

½ cup of raisins 

Ground cinnamon and nutmeg


In a 2-quart casserole, combine eggs, milk, sugar, vanilla, and salt. To this, add raisins and rice. Stir.

Microwave this mixture uncovered on medium power for 8 to 9 minutes, just until thickened. I usually cook this in segments of 2 minutes, stirring each time the beeper goes. This way, I can’t forget. It usually takes 9 minutes on power 8 to finish cooking. 

Do not stir the pudding after the last minute. Instead, remove the pudding from the microwave oven, sprinkle with cinnamon and nutmeg, and let stand for 30 minutes before serving. It can be served warm or cold. Refrigerate after the thirty-minute sit time.    





Comments (1)

  • Gord The boy March 22, 2020 at 09:23 am

    I just saw the picture of the rice pudding in the microwave blog and as luck would have it, my wife has one in the fridge. For those with a gourmet palate (i.e. love sweets) add a tablespoon (or more) of 100% pure maple syrup for that desert explosion! Yummy, yummy, yummy.....bye now, off to the fridge!

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