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.
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!
- 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
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.
Remove from heat. Stir in cinnamon and vanilla. Cool on wire rack and serve either slightly warm or refrigerate and serve chilled.
- Jodi Luber