Rice pudding is an easy, low-fat, and relatively high-protein dessert that's deliciously satisfying without being overly sweet.
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
How to Make It
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.
So so. Have had much better rice pudding; this lacked enough sweetness to be enjoyable, quite bland. For not many more calories, a regular rice pudding recipe is preferable, especially for weekends when I have saved up points.