Emily Luchetti
Recipe by Health December 2011

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Recipe Summary test

prep:
2 mins
total:
32 mins
Yield:
Makes 4 servings (1 serving: 1⁄2 cup rice pudding and 1⁄2 cup fresh fruit or 1⁄4 cup dried fruit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk and brown sugar in a medium saucepan. Briefly bring to a boil, whisking; reduce to a simmer. Cook, stirring occasionally, until liquid has reduced to 11⁄2 cups, about 10 minutes.

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  • Stir in rice and cook for 5–10 minutes, until some of the liquid has been absorbed. (There should still be some liquid in the pan; it will get firmer as it cools.)

  • Remove from heat and cool to room temperature. Stir in cream and salt.

  • Serve in bowls with fruit on top. (You can refrigerate the rice pudding overnight. If it is

  • too thick for your liking the next day, whisk in a little milk.)

Nutrition Facts

223 calories; fat 3.3g; saturated fat 1.8g; mono fat 1g; poly fat 0.3g; cholesterol 11mg; protein 5g; carbohydrates 44g; sugars 23g; fiber 4g; iron 1mg; sodium 93mg.
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