Low-Fat Rice Pudding
This recipe is one of those that happened by accident. I was clearing the dinner dishes with my husband and had a fair amount of leftover white rice. I typically uses Japanese white rice, which I happen to love, because it cooks up thick. but light and fluffy every single time. I had made a simple dinner of grilled salmon (husband manning the grill) and a salad, and thought, what can I do with the rice? I decided to wing a low-fat version of rice pudding and hope for the best. I had fat-free milk in the house, so low-fat was my only option, and I figured if all else fails, at least I'd tried.
The results turned out surprisingly delicious! Better yet, the entire thing was cooling on my counter in 25 minutes. Not bad. I can honestly say that I will make this again exactly the same way, and the only thing I would add is the addition of fresh whipped cream. Hey, a girl’s gotta have some indulgence somewhere, LOL.
Enjoy.
NOTE: You can make this all-out indulgent and the way our grandmothers intended it to be by using whole milk instead of low-fat. Yowza. That's all I have to say!
INGREDIENTS
- 2 cups leftover white rice (I used Japanese white rice but any white rice will do)
- 2 cups fat-free milk
- 3 1/2 tbsp. sugar
- 1/2 tsp. Kosher salt
- 1/2 tsp. ground cinnamon
- 1 tsp. pure vanilla extract
INSTRUCTIONS
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Combine the rice, milk, sugar, and salt in a medium saucepan and blend everything together. Cook over medium heat for approximately 20 minutes, until the mixture thickens and most of the liquid has evaporated.
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Remove from heat. Stir in cinnamon and vanilla. Cool on wire rack and serve either slightly warm or refrigerate and serve chilled.
- Tags: dairy dessert pudding
- Jodi Luber
