Photo: Karry Hosford
Yield
6 servings (serving size: 1/2 cup pudding, about 1 tablespoon syrup, and 1 tablespoon seeds)

You can serve this versatile dessert warm just after cooking, or make it ahead of time, refrigerate, and serve chilled.

How to Make It

Step 1

To prepare pudding, combine 3 cups milk, rice, 1/3 cup sugar, and butter in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat.

Step 2

Combine 1/2 cup milk and egg, stirring with a whisk. Gradually stir about one-fourth of warm rice mixture into egg mixture; add to pan, stirring constantly. Simmer, uncovered, for 30 minutes or until rice is tender, stirring occasionally. Remove from heat; stir in vanilla.

Step 3

To prepare syrup, squeeze juice from the pomegranate halves using a citrus reamer or juicer to measure 1 cup. Combine juice and 1/4 cup sugar in a small saucepan; bring to a boil. Reduce heat; simmer until reduced to 1/3 cup (about 20 minutes), stirring frequently.

Step 4

Drizzle the syrup evenly over pudding, and sprinkle with seeds.

Ratings & Reviews

KathleenLee's Review

prgirl42
May 23, 2013
N/A

rstarrlemaitre's Review

KathleenLee
December 15, 2011
A wonderfully creamy rice pudding with great vanilla flavor. Loved the pomegranate sauce - tasted midway between a fruity maple syrup and cran juice cocktail! Didn't love the pomegranate seeds sprinkled on top - their crunch detracted from the creaminess of the rice pudding itself.

prgirl42's Review

erotner09
January 29, 2011
My go-to rice pudding recipe - I've never made the sauce. I add a few cardamom pods to the milk for a subtle flavour.

erotner09's Review

rstarrlemaitre
August 15, 2010
I didn't make the pomegranate syrup because I was only using what I had on hand. I used long grain rice instead of short, and it turned out just fine. This is a good, solid rice pudding recipe but nothing special. Next time I will try it with the sauce. It took MUCH longer for the pudding to thicken on the stovetop than they stated in the recipe, plan on extra time. I made it ahead of time and then warmed it up before serving. That worked just fine, nobody could tell the difference.