• 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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 89 mg cholesterol; 134 mg sodium. 105 mg potassium; 27 g carbohydrates; 0 g fiber; 13 g sugar; 4 g protein; 0 g trans fatty acid; 292 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 0 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0