Creamy Rice Pudding
This low-calorie dessert recipe satisfies like a creamy and luscious splurge! With just 20 minutes of hands-on prep time, its an easy recipe, too.
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Creamy Rice Pudding
Directions
- 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.
From the Test Kitchen
*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 (Creamy Rice Pudding)
- Per serving:
- 189 kcal ,
- 7 g fat
- (4 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 89 mg chol. ,
- 134 mg sodium ,
- 27 g carb. ,
- 0 g fiber ,
- 13 g sugar ,
- 4 g pro.