Old-Fashioned No-Bake Rice Pudding

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This fragrant stovetop rice pudding is a holiday tradition in many homes. Medium-grain rice has more starch than long-grain rice and gives the pudding a creamier texture.
Serves 7 (serving size: 1/2 cup)


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1 1/2 cups water
3/4 cup uncooked medium-grain rice
1/2 vanilla bean, split lengthwise
1 1/4 cups 1% low-fat milk, divided
1/3 cup sugar
1/4 teaspoon salt
1 large egg, lightly beaten
1 tablespoon butter
1/8 teaspoon ground cinnamon


Hands-on: 10 Minutes
Total: 37 Minutes

1. Bring 1 1/2 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until tender.

2. Scrape seeds from vanilla bean; add vanilla bean seeds and pod to rice. Add 1 cup milk, sugar, and salt to rice mixture in pan. Cook over medium heat 15 minutes or until thick and creamy. Remove and discard vanilla bean pod.

3. Combine 1/4 cup milk and egg in a small bowl. Slowly add egg mixture to rice mixture; cook 2 minutes over medium heat, stirring constantly. Remove from heat; stir in butter and cinnamon. Serve warm, or pour into a 2-quart dish; cover surface of pudding with plastic wrap, and chill overnight.

Created date

October 2014

Nutritional Information

Calories 155
Fat 2.9 g
Satfat 1.6 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 3.8 g
Carbohydrate 28 g
Fiber 0.3 g
Cholesterol 33 mg
Iron 1.1 mg
Sodium 128 mg
Calcium 61 mg