1 hr 5 mins
A lighter version of rice pudding that my family enjoys. When I am craving my grandmother's rice pudding, but don't want the fat, I make this version.
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Units: US | Metric
- 1Bring water to a boil in a heavy 3 quart saucepan.
- 2Stir in raw rice and butter, cooking, uncovered, over medium heat for about 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy.
- 3Stir in milk and a small pinch of salt.
- 4Bring to just a boil over medium high heat, stirring and watching your pot like a hawk so it doesn't burn or boil over -- the second it starts to bubble, remove from heat.
- 5Reduce temperature to low, and return pan to the heat to cook, covered, about 30-50 minutes, stirring occasionally (cook less for creamier, softer pudding, longer for firmer pudding).
- 6Stir in sugar to taste and vanilla.
- 7Pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.
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Nutritional Facts for Rice Pudding Light
Serving Size: 1 (192 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 202.7
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 1.1 g
- Cholesterol 6.2 mg
- Sodium 146.3 mg
- Total Carbohydrate 39.2 g
- Dietary Fiber 0.7 g
- Sugars 12.5 g
- Protein 6.5 g