Rice 'n Raisins
My kids' favorite meal in a minute. They wanted me to post it. I grew up on it – and honestly – I can't stand it – but they LOVE it and ask for it every time I ask them what they want for supper. One of the best things about it is, my 6-year-old can make it.
My kids' favorite meal in a minute. They wanted me to post it. I grew up on it – and honestly – I can't stand it – but they LOVE it and ask for it every time I ask them what they want for supper. One of the best things about it is, my 6-year-old can make it.
- Carbohydrate 121.809326458333 g
- Cholesterol 0.816666666666667 mg
- Fat 0.97359 g
- Fiber 4.67663121585051 g
- Protein 8.884330625 g
- Saturated Fat 0.3091371875 g
- Serving Size 1 1 Serving (282g)
- Sodium 14.585625 mg
- Sugar 117.132695242483 g
- Trans Fat 0.228569020833333 g
- Calories 529 calories
Step-by-step
- Stir together in large microwaveable bowl.
- Cook on high for 6 - 7 minutes - until water is absorbed and rice is fluffy.
- Dish into bowls - add milk like you would for cold cereal.
- Top with brown sugar and sprinkle with cinnamon.
Thermal Mechanics of Instant Rice
Cooking raw grains inside a microwave relies on high-frequency electromagnetic waves agitating water molecules rapidly. Instant rice differs from standard white varieties because it is precooked and dehydrated at the factory. This industrial processing creates microscopic fissures throughout each grain. Water enters these cracks instantly upon heating, bypassing the slow hydration phase required by raw starch. Cook the mixture for precisely six to seven minutes to achieve complete moisture absorption without bursting the grain walls.
Preventing Starch Retrogradation
Starches naturally seek to crystallize and expel water as they cool, a process known as retrogradation that causes firmness and dryness. Adding milk immediately introduces fats and proteins that coat the individual starch molecules. This lipid barrier slows retrogradation, keeping the texture soft even as the bowl cools to room temperature. Whole milk provides more milk solids for this protective coating than skim varieties.
Hydration State of Preserved Fruit
Dried raisins contain approximately fifteen percent residual moisture, contrasting with fresh grapes which exceed eighty percent water. During the initial microwave heating cycle, the dehydrated fruit absorbs excess surrounding water vapor. This rehydration plumps the grape tissue and prevents the fruit from stealing moisture out of the cooked rice grains. Adjusting the ratio of dried fruit alters the final density of the bowl.
