Recipes and Cooking Creamy Rice Pudding 5.0 (2) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 28, 2014 Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 25 mins Cool Time: 30 mins Total Time: 75 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 cup water ¾ cup milk ¼ teaspoon salt ½ cup Arborio rice or long grain rice 1 teaspoon butter 1 cup half-and-half or light cream ½ of a vanilla bean, halved lengthwise* 2 egg yolks ⅓ cup sugar Half-and-half or light cream (optional) Ground cinnamon (optional) 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. *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. Print Nutrition Facts (per serving) 189 Calories 7g Fat 27g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 189 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 89mg 30% Sodium 134mg 6% Total Carbohydrate 27g 10% Total Sugars 13g Protein 4g Vitamin C 0.6mg 3% Calcium 90.9mg 7% Iron 0.4mg 2% Potassium 105mg 2% Folate, total 12.1mcg Vitamin B-12 0.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.