Robin, you would use the original rice for rice pudding. At least I do. I am sure there are recipes out there using Minute Rice, but I have never used them. This one is from Nancy?s Kitchen under Pudding and is listed just to your left in the listing.

Raisin Rice Pudding
1 c. raisins
3 eggs
5 tbsp. sugar
1/2 tsp. nutmeg
2 tsp. vanilla
2 c. cooked rice
3 c. 2% milk

Rinse raisins in hot water; drain. Beat eggs slightly. Add sugar, nutmeg, vanilla, rice, raisins, and milk. Mix thoroughly. Pour into baking dish. Place baking dish in a pan of cold water (bain-marie) and bake in slow oven 300 degrees until custard is set; that is when knife inserted in center will come out clean. (Bake about 1 hour). Chris in NM

http://www.nancyskitchen.com