Rice Pudding with Pomegranate Syrup

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 18%
  • Fat: 5.9g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.7g
  • Carbohydrate: 53.1g
  • Fiber: 0.7g
  • Cholesterol: 52mg
  • Iron: 0.5mg
  • Sodium: 131mg
  • Calcium: 171mg

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

  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.
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