Heart Healthy Cinnamon Rice Pudding

Submitted by HokiesMom

"I can say this is heart healthy because I found this recipe in the American Heart Associations Healthy Recipes booklet. I love the taste of this pudding! The first time I tried to make rice pudding when I was a teen it came out looking like a form of cement - needless to say I've improved and this recipe is now a favorite."

 

• Ready In: 50mins
• Ingredients: 8
• Yields: 3 cups
• Serves: 6

ingredients

• 2 1⁄2 cups nonfat milk
• 1⁄2 cup arborio rice, uncooked
• 1 cup nonfat milk
• 1 cinnamon stick, about 3 inches long
• 3 tablespoons sugar
• 1 teaspoon lemon zest, grated
• 1⁄2 teaspoon vanilla
• ground cinnamon

directions

1. In a large, heavy bottomed saucepan, stir together the 2 1/2 cups milk and the rice. Bring to a boil over high heat, stirring occasionally.
2. Reduce heat to medium high and boil for 5-6 minutes or until the mixture begins to thicken, stirring occasionally.
3. Stir in the other 1 cup of milk, the cinnamon stick, sugar and lemon zest.
4. Increase the heat to high and return to a boil, stirring occasionally.
5. Reduce the heat to medium high and boil for 4-5 minutes or until creamy and soupy.
6. Remove from the heat.
7. Stir in the vanilla and let the mixture stand for 30 minutes to thicken somewhat.
8. Before serving, remove the cinnamon stick. Sprinkle the individual dishes of pudding with ground cinnamon to your tastes.

Reviews

[Cilantro in Canada]

I used vanilla soy milk in this, so I skipped the vanilla and only used about 1 Tblsp of sugar as the milk has sugar in it. I think I could have added a little more sugar though as it was not quite sweet enough. This is easy to make and made a nice addition to out Sunday brunch. Thanks for the recipe.

 

[Boomette]

This was very easy to do even though I had to stir a lot. But it was worth it. Great taste. And healthy! Thanks Melissa :) Made for Market tag

 

[UmmBinat]

Almost 4 1/2 stars. This has really good flavour. I loved the lemon and cinnamon in this! But like another reviewer I found the texture off. It seemed like it needed to be cooked longer with more milk maybe. I used rice milk for the nonfat milk to be dairy free (I have had no problem doing so in other rice pudding recipes) I used white Basmati rice and brown sugar which I would do again. If you don't watch it the high temperature does make it overflow. If it could be made a bit softer I may make it again. Made for Potluck Tag Fall 2009.

 

[jdmlac09]

Excellent recipe. I used brown rice and fat free milk. Now im able to make this recipe with my own additions or subtractions. Thank you

 

[bigbadbrenda]

Very good I was surprised that 1/2cup rice made a pot full.Very easy to make and I added raisons for the last 20minutes Thanks for posting Made for World tour 8