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Rice Pudding

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 12 servings (serving size: 3/4 cup)
Whip up this rich rice pudding when you're craving a less traditional dessert.  Feel free to play around with the spices and flavorings to find your favorite combination.


  • 8 cups 2% reduced-fat milk
  • 1 cup sugar
  • 2 tablespoons butter or stick margarine
  • 1 1/2 cups uncooked long-grain rice
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup golden raisins
  • 1/4 cup amaretto (almond-flavored liqueur) or 1/4 cup water and 1/2 teaspoon almond extract
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) carton low-fat sour cream
  • Ground cinnamon (optional)

Nutrition Information

  • calories 316
  • caloriesfromfat 23 %
  • fat 7.9 g
  • satfat 4.8 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 8.4 g
  • carbohydrate 50.7 g
  • fiber 0.6 g
  • cholesterol 44 mg
  • iron 1.3 mg
  • sodium 165 mg
  • calcium 231 mg

How to Make It

  1. Combine first 3 ingredients in a heavy Dutch oven; bring to a simmer over medium-high heat (about 15 minutes). Stir in rice and salt; reduce heat to medium, and cook 45 minutes or until rice is tender. Stir occasionally, about every 5 to 10 minutes initially, and then as pudding begins to thicken, watch and stir every few minutes to prevent sticking. Do not boil. Place egg in a bowl; gradually add 1 cup hot rice mixture to egg, stirring constantly with a whisk. Return egg mixture to pan; cook 1 minute. Remove from heat. Add raisins, amaretto, vanilla, and sour cream; stir well. Sprinkle with cinnamon, if desired.

Cook's Notes

If you want a more traditional rice pudding, omit the amaretto and almond extract, and increase the vanilla extract to 1 tablespoon. Also you'll need an extra 1/4 cup of water.