Rice Pudding

May 18, 2011

I wasn't interested in Rice Pudding until I met The Dude. Maybe it's because I've had rice my whole life (and different variations of rice) but it didn't sound appealing. Rice pudding. Needless to say, I'm a complete convert. Since it's beginning to get hotter, I've been exploring desserts that don't require the oven so here's a mildly sweet, cinnamony, lighter version.


3 cups nonfat milk
1/2 cup long-grain rice
1/4 teaspoon salt

Bring the milk, rice, and salt to a boil. Turn the heat to low, cover, and let the rice cook for about 45 minutes, or until most of the milk is absorbed.

Meanwhile, mix the following ingredients together in a bowl.

1/2 cup nonfat milk
3 eggs
1/4 cup sugar
2 teaspoon vanilla
1/4 teaspoon cinnamon

When the rice is done, slowly mix in the milk and eggs mixture into the rice. Slowly. You don't want to cook the eggs and end up with cooked pieces of egg white in your pudding. You can temper the egg mixture if you feel more confident in doing things that way. Let this cook over low heat for 6-7 minutes.

Now is the hardest part.

Waiting. Let the mixture cool completely. I put them in ramekins, let them come to room temperature (an hour or so) and then put it in the fridge. You might want to put some cling ON the pudding (not just over, as to not get a film) so you don't get a dry layer on top.

Sprinkle with cinnamon before you're ready to EAT.