Rating: 5 stars
2 Ratings
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  • 2 Ratings

This low-calorie dessert recipe satisfies like a creamy and luscious splurge! With just 20 minutes of hands-on prep time, it's an easy recipe, too.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

20 mins
25 mins
30 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan heat the water, milk, and salt over medium heat until nearly boiling. Stir in the uncooked rice and butter. Bring to boiling; immediately reduce heat to very low. Simmer, covered, for 25 to 30 minutes or until thick and nearly all of the liquid is absorbed, stirring every 5 minutes toward the end of cooking. Transfer rice to a medium bowl.

  • Meanwhile, for sauce, place the 1 cup half-and-half in a small saucepan. Using a paring knife, scrape seeds from the vanilla bean; add seeds to the half-and-half in saucepan. Heat just until boiling. In a medium bowl whisk together egg yolks and sugar. Gradually whisk in hot half-and-half; return all to the saucepan. Cook and stir over medium-low heat for 3 to 5 minutes or until sauce thickens and coats the back of a metal spoon.

  • Stir sauce into rice in bowl; cool for 30 minutes. Serve warm. (Or, cover and chill for several hours or overnight. If desired, just before serving, stir in additional half-and-half, 1 tablespoon at a time, until desired consistency.) If desired, dust with cinnamon.

*Smart Swap:

If you prefer, you can use 1 teaspoon vanilla extract instead of the vanilla bean; stir into sauce after thickening. If you're out of half-and-half or light cream, use whole milk instead.

Nutrition Facts

189 calories; fat 7g; cholesterol 89mg; saturated fat 4g; carbohydrates 27g; mono fat 2g; sugars 13g; protein 4g; vitamin a 291.5IU; vitamin c 0.6mg; riboflavin 0.2mg; folate 12.1mcg; vitamin b12 0.4mcg; sodium 134mg; potassium 105mg; calcium 90.9mg; iron 0.4mg.