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

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

Recipe by Cooking Light December 2002

Gallery

Credit: Karry Hosford

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

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

Nutrition Facts

296 calories; calories from fat 18%; fat 5.9g; saturated fat 3.2g; mono fat 1.8g; poly fat 0.2g; protein 7.7g; carbohydrates 53.1g; fiber 0.7g; cholesterol 52mg; iron 0.5mg; sodium 131mg; calcium 171mg.
Advertisement