Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Although it keeps several days in the fridge, this pudding is at its best warm. Add a touch of extra milk to reheat, and top with whipped topping, nuts, and rind just before serving.

Wendy Kalen
Recipe by Cooking Light August 2006

Gallery

Randy Mayor

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup milk, 1 1/2 cups water, tea, and salt in a large saucepan; bring to a boil. Remove from heat; steep 1 minute. Strain milk mixture through a fine sieve into a bowl; discard solids. Return milk mixture to pan; place pan over medium heat. Stir in rice. Cover and simmer for 10 minutes. Combine remaining 1 cup milk, condensed milk, fruit, and egg yolks, stirring well with a whisk. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan; cook 10 minutes or until mixture is thick and rice is tender, stirring constantly. Remove from heat; stir in butter.

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  • Place 2/3 cup rice pudding in each of 6 bowls. Top each serving with 1 tablespoon fat-free whipped topping. Combine nuts and rind. Sprinkle about 1 teaspoon nut mixture over each serving.

Nutrition Facts

287 calories; calories from fat 28%; fat 8.8g; saturated fat 4.5g; mono fat 3g; poly fat 0.8g; protein 8.3g; carbohydrates 44g; fiber 1.1g; cholesterol 90mg; iron 0.6mg; sodium 169mg; calcium 223mg.
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