This is a quick and easy pudding dish to round out a meal and so simple to prepare.
2 cups instant white rice prepared according to directions on box
1 (3.4 ounce) box of instant vanilla pudding and pie filling prepared according to directions on box.
1 to 1 1/2 cups raisins
1 teaspoon nutmeg
Prepare rice and set aside. Prepare pudding according to directions. In a large bowl mix the rice and pudding together. Add raisins and nutmeg. Let cool in refrigerator for about 4 hours. Serve cold.
I like this as a dessert or just an in-between-meal snack! Makes 6 to 8 servings.
Note: I use evaporated milk in my pudding. You can use regular or 2%, too. I just think the evaporated milk makes the pudding richer and creamier.
Check out my Creamy Pineapple Rice Pudding, too.
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