Lightened Rice Pudding
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.
- Total Time:
- Servings: 8
Source: Everyday Food, January/February 2008
- 1 cup long-grain white rice
- 6 cups skim milk
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cardamom or cinnamon, plus more for garnish
- 1/2 cup golden raisins, plus more for garnish
In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.
Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.
Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom.