American · Dessert
Old Fashioned Rice Pudding
A lightened take on old-fashioned stovetop rice pudding, built on skim milk instead of whole milk or cream and with the sugar cut back, while keeping the classic soft rice, plump raisins, egg-thickened custard and warm cinnamon-nutmeg finish intact.
$1
8 minsPrep
22 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
143Calories
6.4gProtein
1.6gFat
25.4gCarbs
15gSugar
0.7gFiber
65mgSodium
49mgChol
0.4gSat Fat
256mgPotassium
154mgCalcium
0.8mgIron
0.7mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Chamomile Tea with Honey
local
Vanilla Cream Sherry
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Set a double boiler over gently simmering water and add the cooked rice, skim milk and sugar.
2
Cook, stirring often, for 18-20 minutes until the mixture thickens and the rice is very tender, letting roughly a fifth of the liquid reduce away.
3
In a small bowl, whisk the egg with a few tablespoons of the hot milk mixture to temper it, then stir the tempered egg back into the pot.
4
Cook for a further 2-3 minutes, stirring constantly, until the custard visibly coats the back of a spoon; do not let it boil hard.
5
Remove from the heat and stir in the vanilla extract, ground cinnamon and raisins.
6
Divide between two pots and let cool for 10 minutes at room temperature before chilling.
7
Grate fresh nutmeg over each pot just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g cooked white rice cooked
- 7.8 oz220g skim milk
- 0.4 oz10g sugar white
- 1/21/2 eggs, beaten (25g)
- 0.1 oz4g vanilla extract
- 0 oz1g cinnamon ground
- 0.5 oz14g raisin
- 0 oz0.5g grated nutmeg
