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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Rice Pudding with Pomegranate Syrup

You can serve this versatile dessert warm just after cooking, or make it ahead of time, refrigerate, and serve chilled.

Cooking Light DECEMBER 2002

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


  • 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


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.

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

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Rice Pudding with Pomegranate Syrup recipe