Prep 5 mins
Cook 1 hr
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.
- 1 cup water
- 1 cup short-grain rice (long grain will not work) or 1 cup medium grain rice (long grain will not work)
- 1 tablespoon unsalted butter
- 4 cups skim milk
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar, to taste
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon cinnamon or 1⁄4 teaspoon nutmeg, to taste
- Bring water to a boil in a heavy 3 quart saucepan.
- Stir 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.
- Stir in milk and a small pinch of salt.
- Bring 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.
- Reduce 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).
- Stir in sugar to taste and vanilla.
- Pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.