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My review
Healthier Creamy Rice Pudding
MakeItHealthy
"The key to making Erica's mom's recipe for rice pudding healthier is using brown rice instead of white. It's delicious and nutritious!"
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Ingredients
1 h 5 m servings 363 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
- Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.
Footnotes
- Editor's Notes:
- This recipe may also be made using sugar-like sweetener (such as Splenda ®) instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.
- This recipe is a healthier version of Creamy Rice Pudding.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 363 calories; 6.4 g fat; 69.2 g carbohydrates; 9.2 g protein; 59 mg cholesterol; 252 mg sodium. Full nutrition
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Reviews
Read all reviews 6068 Ratings
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Most helpful positive review
1/21/2015
This is absolutely delicious. Hard to believe it is low fat. I followed recipe as is except added about 1/2 teaspoon of cinnamon and tempered the egg. For anyone who doesn't know how to temper a...
Most helpful critical review
7/12/2013
I give this about 3.5 stars. It was honestly, just way too sweet for my taste. After making this, I believe I had made the original recipe for this rice pudding and thought exactly the same. I o...
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1/21/2015
This is absolutely delicious. Hard to believe it is low fat. I followed recipe as is except added about 1/2 teaspoon of cinnamon and tempered the egg. For anyone who doesn't know how to temper a...
1/7/2014
I loved this recipe. I changed it a bit. I used unsweetened almond milk instead of cow's milk, omitted the butter entirely, and only used 1/4 cup of sugar, which was more than enough. I also lef...
1/11/2013
This is a wonderful recipe! I made it yesterday morning with left-over b rice. I used 1% milk, was short of raisins so added dried cranberries to make the right amount and added a couple of sh...
2/9/2013
Very surprised this turned out great as I usually have trouble with brown rice turning out crunchy. I think maybe the key is instead of simmering the rice like I usually do that I followed this...
1/21/2013
looks simple and will be fun to tweek at some time. I am making it now and am sure it will be wonderful - if not I will let everyone know
3/8/2014
Yum! Made this with coconut/almond milk. Doubled the recipe but used only 1/2 cup sugar (it's def sweet enough) and omitted the raisins. Also added some cinnamon. Soooo good!!!
9/8/2015
Using up leftover cooked brown rice, so I had to remind myself how much cooked rice to substitute for uncooked. (Basically cooked is about 3x the volume of uncooked rice.) Had enough leftovers ...
7/28/2013
I made this today and LOVED IT. I left out the butter, cut raisins back to 3 T, and also tempered the egg before adding it into the pot so as not to have scrambled egg bits. Also, I used soy m...