Rice Pudding

Rice Pudding Recipe
Randy Mayor; Leigh Ann Ross
Rice pudding is an easy, low-fat, and relatively high-protein dessert that's deliciously satisfying without being overly sweet.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 176
Caloriesfromfat 7 %
Fat 1.4 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 7.6 g
Carbohydrate 33 g
Fiber 0.8 g
Cholesterol 54 mg
Iron 1.1 mg
Sodium 160 mg
Calcium 151 mg


2 cups cooked Arborio rice or other short-grain rice
3 1/2 cups fat-free milk
1/3 cup sugar
1/4 cup nonfat dry milk
1/4 teaspoon salt
2 large eggs, beaten
1/4 cup golden raisins
1 teaspoon vanilla extract
1 teaspoon ground cinnamon


Combine rice, fat-free milk, sugar, nonfat dry milk, and salt in a large saucepan over medium heat; bring to a simmer. Simmer 30 minutes, stirring occasionally.

Place eggs in a medium bowl. Gradually add half of rice mixture to eggs, stirring constantly with a whisk. Return egg mixture to pan over medium-low heat; cook 2 minutes, stirring constantly. Remove from heat; stir in raisins and vanilla. Spoon 1/2 cup pudding into each of 8 bowls. Sprinkle 1/8 teaspoon cinnamon over each serving.


Short-grain, starchy white rice, such as Arborio, provides silky texture and creamy consistency for this satisfying dessert with universal appeal.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

October 2007
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