You can serve this versatile dessert warm just after cooking, or make it ahead of time, refrigerate, and serve chilled.
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
2 large pomegranates, halved crosswise
1/4 cup sugar
6 tablespoons pomegranate seeds
How to Make It
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.
A wonderfully creamy rice pudding with great vanilla flavor. Loved the pomegranate sauce - tasted midway between a fruity maple syrup and cran juice cocktail! Didn't love the pomegranate seeds sprinkled on top - their crunch detracted from the creaminess of the rice pudding itself.
I didn't make the pomegranate syrup because I was only using what I had on hand. I used long grain rice instead of short, and it turned out just fine. This is a good, solid rice pudding recipe but nothing special. Next time I will try it with the sauce. It took MUCH longer for the pudding to thicken on the stovetop than they stated in the recipe, plan on extra time. I made it ahead of time and then warmed it up before serving. That worked just fine, nobody could tell the difference.
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