Rice Pudding

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

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.

Yield: 12 servings (serving size: 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 23%
  • Fat: 7.9g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.4g
  • Carbohydrate: 50.7g
  • Fiber: 0.6g
  • Cholesterol: 44mg
  • Iron: 1.3mg
  • Sodium: 165mg
  • Calcium: 231mg

Ingredients

  • 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)

Preparation

  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.
Note:

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.

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