Rice Pudding Light
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 236.59 ml water
- 236.59 ml short-grain rice (long grain will not work) or 236.59 ml medium grain rice (long grain will not work)
- 14.79 ml unsalted butter
- 946.36 ml skim milk
- 1.23 ml salt
- 118.29 ml sugar, to taste
- 4.92 ml vanilla extract
- 1.23 ml cinnamon or 1.23 ml nutmeg, to taste
directions
- 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.
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