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Randy Mayor; Leigh Ann Ross Photo by: Randy Mayor; Leigh Ann Ross

Rice Pudding

Rice pudding is an easy, low-fat, and relatively high-protein dessert that's deliciously satisfying without being overly sweet.

Cooking Light OCTOBER 2007

  • Yield: 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 7%
  • Fat: 1.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.6g
  • Carbohydrate: 33g
  • Fiber: 0.8g
  • Cholesterol: 54mg
  • Iron: 1.1mg
  • Sodium: 160mg
  • Calcium: 151mg

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Rice Pudding recipe