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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, New York.

  • prep: 35 mins
    total time: 35 mins
  • servings: 8

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Ingredients

  • 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

Cook's Note

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.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, 2008

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Reviews (28)

  • 4 Feb, 2011

    Does anyone know if you can freeze rice pudding?

  • 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.

  • 22 Mar, 2009

    Can I use aboro rice instead of long grain rice?

  • 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 .

  • 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...

  • 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!

  • 4 Jan, 2009

    The recipe is easy and very tasty and makes a great treat.

  • 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

  • 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.

  • 20 Mar, 2008

    As a dietitian... can I just say to all you calorie-counters out there... relax! If you're surfing online dessert recipes, it probably isn't for the health benefits. If you're going to enjoy desserts once in a while, you should be delighting in every delicious bite and not making it into a frankenfood with chemical substitutions for this and that. Eat whole foods more often and enjoy life's indulgences. Happy eating! :-)

  • 12 Feb, 2008

    I agree with MOMSDEWORD, I need to count carbs and sugar content. The nutrition info is definately needed to calculate portions. Great comments people!

  • 5 Feb, 2008

    I needed to cook the rice a little longer as 17 minutes was not long enough. I cooked the rice 22 minutes and even then it still had a little bite to it. Great recipe though!

  • 28 Jan, 2008

    Really would be good to have the nutritional info after the recipe. It does no good to know it's "lighter" if you are on a calorie-counting diet and have to know specific numbers. Thanks for allowing comments!

  • 28 Jan, 2008

    I too wish that nutritional info would be included at the end of each recipe. The only difference that I see in this recipe and my recipe is that mine calls for "milk" and doesn't specify skim milk. That's a lot of fat calories saved but I had to do the math myself. I'm going to make it using one whole egg only and add three egg whites lightly whipped and try to cut down on the cholesterol a bit. Thanks for letting us "feedback" to you.

  • 27 Jan, 2008

    I agree that we need the nutrition information.

  • 27 Jan, 2008

    I agree that we need the nutrition information.

  • 24 Jan, 2008

    I note that none of the Martha Stewart recipes have nutritional information. Which is why I don't make them. Until this changes it is a shame I have to pass these by. I do get ideas from them. Please add the nutritional information.

  • 23 Jan, 2008

    I made this dish for my husband the other evening and he LOVED it. He loves rice pudding and felt this dish was better than the full fat varieties. Very delicious!!!

  • 23 Jan, 2008

    Lighter versions of recipes are always welcome, but in order for me to see how much difference there is between the "regular" recipes and the lighter ones you need to give the nutritional information.

  • 23 Jan, 2008

    Yes, I agree the calorie count on recipes would be great!
    Thanks...

  • 23 Jan, 2008

    I too would like to see the nutritional values or at least the calorie count.

  • 23 Jan, 2008

    Why don't you give the nutritional breakdown on recipes? Especially the light ones.

    Islander

  • 22 Jan, 2008

    It's nice to see "light" versions that don't rely on using chemical sweeteners. Whole eggs, skim milk and "some" sugar are all good for us and natural.

  • 22 Jan, 2008

    I note that all these recipes use regular sugar and not Splenda or the new brown suger Splenda and use whole eggs instead of egg substitute. I don't call these recipes Light.

  • 22 Jan, 2008

    This looks so delicious! I might try it with a cup of light coconut milk and stir in chocolate chunks after it cools slightly, topped with sliced almonds!

  • 22 Jan, 2008

    I think you might lose some of the "glossy" mouth-feel if you don't use at least some sugar. When the sugar melts in with the pudding, it will become syrup-y, and you will lose all that texture. But you never know till you try.

  • 22 Jan, 2008

    I am going to try this - I LOVE rice pudding! But what if you substitute Splenda and an egg substitute for the sugar and the 3 whole eggs? I can't imagine that it would lose a lot in taste, and I think the loss in calories and cholesterol would be worth it. Any chance of getting the nutritional values for doing it both ways?

  • 22 Jan, 2008

    Has anyone used Splenda Sugar blend (half the sugar) in this recipe? Or any othere sugar substitute?