Rice Pudding

5 Reviews
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Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield
12 servings (serving size: 3/4 cup)
January 1999
RECIPE BY Cooking Light

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.

Ingredients

  • 8 cups 2% reduced-fat milk
  • 1 cup sugar
  • 2 tablespoons butter or stick margarine
  • 1 1/2 cups uncooked long-grain rice
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup golden raisins
  • 1/4 cup amaretto (almond-flavored liqueur) or 1/4 cup water and 1/2 teaspoon almond extract
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) carton low-fat sour cream
  • Ground cinnamon (optional)

Nutritional Information

  • 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

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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Ratings & Reviews

trufflehussy's Review

framingham
March 05, 2013
I've been making this recipe for more than 10 years. I've tried others, just out of curiousity - but always wish I'd just gone ahead and made "my" recipe. It is rich, creamy, smooth - none of those rice "pebbles" that happen in fast-cooked puddings. Yes, the stirring time is long, but you're making slow-cooked homeyness, here, people! Enjoy slowing down for a bit, swirling your wooden spoon through the steaming milk, taking a few deep breaths of the sweet scent. As another reviewer mentioned, you can modify this in a million different ways to truly make it yours.

London1's Review

beefbone
January 22, 2013
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

trufflehussy
May 23, 2012
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

rivervalley1
February 10, 2011
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

London1
October 26, 2009
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.
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