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!

Recipe Summary

prep:
45 mins
cook:
20 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Notes:

This recipe may also be made using sugar-like sweetener (such as Splenda (R)) 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.

Nutrition Facts

363 calories; protein 9.2g; carbohydrates 69.2g; fat 6.4g; cholesterol 59.3mg; sodium 251.7mg. Full Nutrition
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Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2015
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 an egg (like me when read recommendation) u just take last 1/2 cup of milk heat to a boil then slowly add to your egg that you have previously beaten. Once two are combined add to rice mix and bam the best rice pudding Read More
(49)

Most helpful critical review

Rating: 3 stars
07/12/2013
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 only had 1/2 cup of raisins, so I used that much. I still thought there were too many raisins. I was surprised the recipe did not say to temper the eggs. I decided to follow the recipe as written, and learned I was right about that. I ended up with a few egg white bits in the pudding. I also thought the pudding was slightly too thin, but thickened after it cooled. I added some cinnamon in my serving bowl and it did cut through the sweetness a tad. I guess, I will keep looking for a good but slightly healthy recipe that has the right balance of creaminess to sweetness. Read More
(5)
95 Ratings
  • 5 star values: 68
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/21/2015
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 an egg (like me when read recommendation) u just take last 1/2 cup of milk heat to a boil then slowly add to your egg that you have previously beaten. Once two are combined add to rice mix and bam the best rice pudding Read More
(49)
Rating: 5 stars
01/07/2014
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 left out raisins because I don't like them, and like other reviewers, I tempered the egg first with the last 1/2 cup of milk. This recipe turned out great and everyone in the house loved it. Next time I will have to double the recipe! Read More
(35)
Rating: 5 stars
01/11/2013
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 shakes of cinnamon .. just like Mom used to make! Very creamy and yummy! Read More
(26)
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Rating: 5 stars
02/09/2013
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 recipe and cooked on medium-low. VERY good. I added cinnamon. Read More
(19)
Rating: 5 stars
01/21/2013
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 Read More
(11)
Rating: 5 stars
02/20/2013
I love it! I used honey instead of sugar and dried cherries. Yummy! ! Read More
(9)
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Rating: 5 stars
03/09/2014
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!!! Read More
(7)
Rating: 4 stars
09/08/2015
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 to nearly doubled this dish ( just over 4 cups of cooked brown rice), and doubled every other ingredient except sugar. I used 1/4 cup sugar and 1/4 cup granulated Splenda. It was sweet enough for my family's tastes. Also, I followed advice of other reviewers & tempered the egg & added 1 tsp of cinnamon (for my double batch). Very satisfied with the the end result! Read More
(7)
Rating: 3 stars
07/12/2013
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 only had 1/2 cup of raisins, so I used that much. I still thought there were too many raisins. I was surprised the recipe did not say to temper the eggs. I decided to follow the recipe as written, and learned I was right about that. I ended up with a few egg white bits in the pudding. I also thought the pudding was slightly too thin, but thickened after it cooled. I added some cinnamon in my serving bowl and it did cut through the sweetness a tad. I guess, I will keep looking for a good but slightly healthy recipe that has the right balance of creaminess to sweetness. Read More
(5)
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