Low Fat Rice Pudding
- Ready In:
- Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.
- Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.
- Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.
- Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.
- Add Vanilla and Cinnamon.
- Serve warm or chilled.
- Good with a dallop of lite cool whip!
I've made this recipe twice within a two week period. The flavor was very good for a lightened up stove top type rice pudding. I would certainly make it a third time, but would use the lessons I learned by making it twice already. Here are some observations/suggestions from my experience making this recipe: The first time I made it, I used freshly cooked hot Jasmine rice. The Jasmine rice gave the finished pudding a special lovely flavor, but the cooked Jasmine rice was a bit too soft. The rice seemed to thicken the pudding too fast and too much. After the pudding was refrigerated, the rice sort of lost its shape and dissolved into the pudding. The refrigerated pudding was not pudding-like, but more like a hard custard. The second time I made the recipe, I used cold refrigerated cooked rice which was rice that was not as cooked as the Jasmine rice I used the first time I made the recipe. This, along with not thickening the pudding during the cooking quite as much (cooked pudding mix fewer minutes and on lower heat than the recipe suggests) made for a perfect texture with rice that held up. Yes, I cooked the pudding on low simmer instead of medium heat. I cooked it until it was just barely pudding thickness both during the first cooking phase, and the second one with the remaining milk and egg. When I removed it from the heat at the end, it was like a slightly runny rice pudding, but as it cooled, it thickened. It was perfectly thick (to my taste) when it was still a little warm. After refrigerating, it was even slightly thicker, but still where I wanted it. My refrigerated pudding was thick enough that I could literally turn the bowl upside down and not have the pudding fall out. But when I dug into it with a spoon, it was fine. As said, the rice held up the second time. The rice I used the second time was a leftover rice from a Japanese restaurant. A plain type white rice.
RECIPE SUBMITTED BY
Hi, I'm Kim. Formerly Brandon's Mommy here on recipezaar. I love to cook and bake. I've loved it since I was a kid and I watched my mom cook in her kitchen. Now I'm the mom of two boys and I'm the mom cooking in the kitchen with my kids watching. Even though my kids are still young, they love to cook too! I really love baking, cookies being my favorite thing to make. I've come up with some yummy recipes, and I'd love to share them all with you. You can check out my recipe blog at http://butmamaimhungry.blogspot.com for more of my yummy recipes! I hope to see you around!