Lightened Rice Pudding

111 Ratings
  • 5 13
  • 4 18
  • 3 52
  • 2 24
  • 1 4

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.

Everyday Food, January/February 2008

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Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

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 (29)

111 Ratings
  • 5 13
  • 4 18
  • 3 52
  • 2 24
  • 1 4
Martha Stewart Member
02/10/2015
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
Martha Stewart Member
02/04/2011
Does anyone know if you can freeze rice pudding?
Martha Stewart Member
05/25/2010
Just finished making this. Super easy and very creamy from what I can tell at least since its still too warm to eat.
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Martha Stewart Member
03/22/2009
Can I use aboro rice instead of long grain rice?
Martha Stewart Member
03/22/2009
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 .
Martha Stewart Member
01/24/2009
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...
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Martha Stewart Member
01/08/2009
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!
Martha Stewart Member
01/04/2009
The recipe is easy and very tasty and makes a great treat.
Martha Stewart Member
06/29/2008
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
Martha Stewart Member
06/14/2008
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.
Martha Stewart Member
03/20/2008
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! :-)
Martha Stewart Member
02/12/2008
I agree with MOMSDEWORD, I need to count carbs and sugar content. The nutrition info is definately needed to calculate portions. Great comments people!
Martha Stewart Member
02/05/2008
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!
Martha Stewart Member
01/28/2008
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!
Martha Stewart Member
01/28/2008
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.
Martha Stewart Member
01/27/2008
I agree that we need the nutrition information.
Martha Stewart Member
01/27/2008
I agree that we need the nutrition information.
Martha Stewart Member
01/24/2008
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.
Martha Stewart Member
01/23/2008
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!!!
Martha Stewart Member
01/23/2008
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.
Martha Stewart Member
01/23/2008
Yes, I agree the calorie count on recipes would be great! Thanks...
Martha Stewart Member
01/23/2008
I too would like to see the nutritional values or at least the calorie count.
Martha Stewart Member
01/23/2008
Why don't you give the nutritional breakdown on recipes? Especially the light ones. Islander
Martha Stewart Member
01/22/2008
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.
Martha Stewart Member
01/22/2008
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.
Martha Stewart Member
01/22/2008
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!
Martha Stewart Member
01/22/2008
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.
Martha Stewart Member
01/22/2008
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?
Martha Stewart Member
01/22/2008
Has anyone used Splenda Sugar blend (half the sugar) in this recipe? Or any othere sugar substitute?
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