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

Recipe by Cooking Light August 2006

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Credit: Randy Mayor

Recipe Summary test

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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