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Rice Pudding

Randy Mayor; Leigh Ann Ross
Yield 8 servings
Rice pudding is an easy, low-fat, and relatively high-protein dessert that's deliciously satisfying without being overly sweet.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cook's Notes

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