Creamy Rice Pudding Microwave

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This is a delicious, creamy version of rice pudding that i got many years ago. It is good warm or chilled. Note: i made this is a 700-watt microwave, newer mws are stronger and will require less time.

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Steps

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Combine water , rice and salt in a 2 to 2 1 / 2 cup microwave-safe bowl.

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Cover.

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Microwave on high for 5-6 minutes or until mixture boils.

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Let stand , covered , for 10 minutes.

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Microwave on high for an additional 4-5 minutes , or until rice is tender.

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Transfer to a large microwave-safe container.

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Stir in the butter , sugar and milk.

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Cover.

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Microwave on high for 8-10 minutes or until mixture boils.

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Beat the eggs and blend in a small amount of the hot mixture into the eggs , beating well.

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Return to the large container , blending in well.

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Microwave on high , uncovered , 1 to 1 / 2 minutes , or until mixture bubbles around the edge , stirring once.

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Stir in vanilla and transfer to serving dish.

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Sprinkle with cinnamon , if desired.

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Cool - pudding will thicken as it cools.

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Serve warm or chilled.

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Watch carefully the first time you make this and', be sure your container is big - you don't want this boiling over in your microwave !"]".

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Ingredients

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water, long grain rice, salt, butter, sugar, milk, eggs, vanilla extract, cinnamon