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Lightened Rice Pudding

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This gently spiced, vanilla-scented pudding is so velvety you'd never suspect that it's made with skim milk instead of regular. It can also be served warm. This recipe was submitted by Samuel Shaffer of New York City.

Source: Everyday Food, January/February 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Pudding Pizzazz: Tweak the flavor by trading ingredients. Try pistachios or chopped dried apricots instead of raisins, or use ground nutmeg instead of cardamom or cinnamon.

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Reviews

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How would you rate this recipe?
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  • crosley23
    10 FEB, 2015
    For those of you complaining about the lack of nutritional information, I've listed it below. I want to add that there's no reason to feel so entitled. If calories and fat content matter to you that much then you can always calculate it yourself using any number of free online nutrition calculators. Martha Stewart's people are running a business; I'm sure you can understand that catering to to your dietary demands is not their number one priority. per serving cal 220 carbs 48 fat 2 protein 10
    Reply
  • samanthathompson
    4 FEB, 2011
    Does anyone know if you can freeze rice pudding?
    Reply
  • francescakins
    25 MAY, 2010
    Just finished making this. Super easy and very creamy from what I can tell at least since its still too warm to eat.
    Reply
  • RosalieCeurvels
    22 MAR, 2009
    Can I use aboro rice instead of long grain rice?
    Reply
  • RosalieCeurvels
    22 MAR, 2009
    Has anyone tried this recipe with whole milk? Would you let me know how it turned out. I have never used skim or low fat milk .Thank you in advance for any information .
    Reply
  • melissaiona
    24 JAN, 2009
    i dont understand why everyone is so worried about the nutritional values in some of these recipes....after all this is martha stewart not OPRAH...
    Reply
  • jenfromhalifax
    8 JAN, 2009
    I agree with nutritionist: if you're going to have dessert, there's no point in worrying about calories, fat count, etc. If you're concerned about those things, might as well skip dessert. However, it would be very helpful to have nutritional info on all other recipes!
    Reply
  • tvaspol
    4 JAN, 2009
    The recipe is easy and very tasty and makes a great treat.
    Reply
  • kkmcallister
    29 JUN, 2008
    Use Eggland's Best Eggs which are lower in calories than reg. eggs. Or make a vanilla pudding using corn starch to set it up instead of eggs
    Reply
  • saircut
    14 JUN, 2008
    I don't understand why there are so many comments full of people asking for nutritional info. Obviously, it's not happening. Anyone counting calories should be used to calculating the nutritional content of simple things like rice, milk, eggs and if you are looking to be as exact as possible you'd have to measure out the portions pretty accurately also so any figures posted would still be subjective. My point? Figure out how to calculate your own recipes.
    Reply

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