Rice Pudding with Pomegranate Syrup

Rice Pudding with Pomegranate Syrup Recipe
Photo: Karry Hosford
You can serve this versatile dessert warm just after cooking, or make it ahead of time, refrigerate, and serve chilled.

Yield:

6 servings (serving size: 1/2 cup pudding, about 1 tablespoon syrup, and 1 tablespoon seeds)

Recipe from

Cooking Light

Nutritional Information

Calories 296
Caloriesfromfat 18 %
Fat 5.9 g
Satfat 3.2 g
Monofat 1.8 g
Polyfat 0.2 g
Protein 7.7 g
Carbohydrate 53.1 g
Fiber 0.7 g
Cholesterol 52 mg
Iron 0.5 mg
Sodium 131 mg
Calcium 171 mg

Ingredients

Pudding:
3 1/2 cups 2% reduced-fat milk, divided
1/2 cup uncooked Arborio rice or other short-grain rice
1/3 cup sugar
1 tablespoon butter
1 large egg
1 teaspoon vanilla extract
Syrup:
2 large pomegranates, halved crosswise
1/4 cup sugar
6 tablespoons pomegranate seeds

Preparation

To prepare pudding, combine 3 cups milk, rice, 1/3 cup sugar, and butter in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat.

Combine 1/2 cup milk and egg, stirring with a whisk. Gradually stir about one-fourth of warm rice mixture into egg mixture; add to pan, stirring constantly. Simmer, uncovered, for 30 minutes or until rice is tender, stirring occasionally. Remove from heat; stir in vanilla.

To prepare syrup, squeeze juice from the pomegranate halves using a citrus reamer or juicer to measure 1 cup. Combine juice and 1/4 cup sugar in a small saucepan; bring to a boil. Reduce heat; simmer until reduced to 1/3 cup (about 20 minutes), stirring frequently.

Drizzle the syrup evenly over pudding, and sprinkle with seeds.

Note:

December 2002
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