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Rice Pudding with Pomegranate Syrup

Photo: Karry Hosford
Yield 6 servings (serving size: 1/2 cup pudding, about 1 tablespoon syrup, and 1 tablespoon seeds)
You can serve this versatile dessert warm just after cooking, or make it ahead of time, refrigerate, and serve chilled.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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