- Calories 316
- Caloriesfromfat 23%
- Fat 7.9g
- Satfat 4.8g
- Monofat 2.3g
- Polyfat 0.4g
- Protein 8.4g
- Carbohydrate 50.7g
- Fiber 0.6g
- Cholesterol 44mg
- Iron 1.3mg
- Sodium 165mg
- Calcium 231mg
Rice Pudding
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Whip up this rich rice pudding when you're craving a less traditional dessert. Feel free to play around with the spices and flavorings to find your favorite combination.
How to Make It
Combine first 3 ingredients in a heavy Dutch oven; bring to a simmer over medium-high heat (about 15 minutes). Stir in rice and salt; reduce heat to medium, and cook 45 minutes or until rice is tender. Stir occasionally, about every 5 to 10 minutes initially, and then as pudding begins to thicken, watch and stir every few minutes to prevent sticking. Do not boil. Place egg in a bowl; gradually add 1 cup hot rice mixture to egg, stirring constantly with a whisk. Return egg mixture to pan; cook 1 minute. Remove from heat. Add raisins, amaretto, vanilla, and sour cream; stir well. Sprinkle with cinnamon, if desired.
Chef's Notes
If you want a more traditional rice pudding, omit the amaretto and almond extract, and increase the vanilla extract to 1 tablespoon. Also you'll need an extra 1/4 cup of water.
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London1's Review
I found this a bit time consuming to make due to all the stirring (not a big deal but my usual recipe you put everything in a dish and bake it). I halved the recipe and only used about 1/4 cup sugar. I did add sour cream and didn't add the amaretto and liked the taste. It was very creamy and tasty.
rivervalley1's Review
I love this recipe and have adjusted it to a lower calorie version by using fat free milk, 1/2 regular sugar and half splenda and I use brown rice. I also put a little nutmeg in it.
beefbone's Review
I love this recipe - today I halved it and it still worked great (used the whole egg). It's a great basic because you can fiddle with it quite effectively. I've left out the sour cream with no ill effects, changed the amaretto to rum - no problem, added a cinnamon stick - yum, changed the fruit to dried cranberries or cherries - delish, and today I didn't have any 2% milk, so I used mostly skim with a splash of whole and it's just as delicious as always.
framingham's Review
Sour cream seemed like an odd ingredient in rice pudding, but I followed the recipe exactly for the first round. I found this to be too sweet; I would cut back on the sugar. And I still think the sour cream addition is odd. This recipe could be better, and lighter. I will try it again with alterations.
trufflehussy's Review