Desserts

15 Minute Autumn Rice Pudding

photo by:kraft

Previous comment said that the milk didn't cook the rice and apples enough - remember to use instant rice. However, I did leave the pot on the burner, and turned the burner...read more

posted by

SmilingRain

on 10/17/2008

time

prep:

5 min

total:

15 min

servings

total:

8 servings, about 1/2 cup each

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what you need

cups milk, divided

cup instant white rice, uncooked

red or green apple, chopped

1/3

cup raisins

1/2

tsp. ground cinnamon

1/4

tsp. ground nutmeg

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

1/4

cup chopped PLANTERS Walnuts (optional)

Make It

BRING 1 cup of the milk to boil in medium saucepan. Stir in rice, apple, raisins, cinnamon and nutmeg; cover. Remove from heat. Let stand 5 minutes.

MEANWHILE, prepare pudding with remaining 2 cups milk in large bowl as directed on package.

ADD rice mixture to prepared pudding; mix well. Stir in walnuts. Cover surface of pudding with plastic wrap; cool 5 minutes. Serve warm or chilled.

Kraft Kitchens Tips

Size-Wise

If you have room for dessert, enjoy a 1/2-cup portion of this classic dessert.

Substitute

Substitute 1/3 cup dried cranberries for the raisins.

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sbw

posted:12/30/2008

I don't like instant rice but I just had to try this recipe. You have to be careful to cook the rice long engough in the milk. My husband loves rice pudding and finds the addition of fruit in this recipe a good idea.

SmilingRain

posted:10/17/2008

Previous comment said that the milk didn't cook the rice and apples enough - remember to use instant rice. However, I did leave the pot on the burner, and turned the burner off so that there was a bit more cookig time. I really love traditional rice pudding, and would love to try adding the extras with that recipe. This was simply a last-minute dish and so used the instant pudding and rice.

cnnyl

posted:9/21/2008

Terrible! The few minutes of boiling doesn't generate enough heat to soften the rice and the apples before it cools off.

Megan325

posted:10/22/2006

brought this to a party and everyone loved it--really easy to make too!

slcaton

posted:10/21/2006

this is really delicious. i had to fool with it a little because i didn't have minute rice, but it turned out very well and i keep going to the refrigerator to taste it.

julesbee1

posted:2/10/2005

Wonderful! I used Cook and Serve pudding instead of instant and didn't use the nuts. The apples and raisins really added to it!

vegaschic93

posted:12/28/2004

I love all types/recipes for rice pudding. This is the "CLASSIC FALL" recipe. All the good flavors blending. Just to be able to sit on my patio with special friends, good conversation, and great dessert is the perfect season treat!

Diane476

posted:10/2/2004

I would make this again with modifications. I have had trouble with the texture of this pudding twice before. Last night I was finally successful, and it was DELICIOUS. I cooked 1/2 cup of regular long-grain white rice in 1 cup of water. Stuck it in the freezer to get very cold. Nuked the chopped apple until soft, and then stuck it in the fridge to get cold. After all was cold, I beat the pudding mix and spices into 1-1/2 cups of very cold milk. Mixed the apple, raisins, nuts, and rice into the pudding mixture. Poured it all into an 8 x 8-inch baking dish. It set up nicely in the fridge. (Maybe my problem with the instant rice is our high elevation.) Try it this other way; it is better and worthy of 5 stars.

a cook