Saucepan Rice Pudding
Starch from rice thickens classic rice pudding—no cornstarch or eggs are needed. In our version, we used convenient nonfat dry milk powder instead of milk or cream. A little butter, dried fruit and cinnamon enlivens the flavor.
Ingredients
- 2 cups water
- 3/4 cup uncooked rice*
- 1/4 teaspoon salt
- 1 1/4 cups milk, nonfat dry powder
- 1/2 cup sugar
- 3 cups water
- 3/4 cup raisins, dried cherries, dried cranberries, chopped dried apricots or chopped dates
- 2 tablespoons butter
- 1 teaspoon vanilla
- ground cinnamon
Nutrition Information
Serving size: 3/4 cup
Calories: 290
Carbohydrate: 58g (19%)
Protein: 7g (14%)
Total Fat: 4g (6%)
Saturated Fat: 2.5g (13%)
Trans Fat: 0g
Cholesterol: 15mg (5%)
Sodium: 210mg (9%)
Dietary Fiber: <1g (0%)
Calcium: 20%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In medium saucepan combine 2 cups water, rice and salt. Bring to boiling. Reduce heat. Simmer, covered, for 15 minutes. (A small amount of liquid will remain in the saucepan.)
In small bowl combine milk powder and sugar. Stir sugar mixture, 3 cups water and raisins into rice mixture. Bring to boiling. Reduce heat. Simmer, uncovered, over low heat for 10 to 20 minutes or until thickened, stirring often. (More frequent stirring is needed as mixture gets thicker.)
Remove from heat. Stir butter and vanilla into rice mixture. Transfer to bowl. Cover and refrigerate at least 3 hours.
Stir rice mixture. Spoon into serving bowls. Sprinkle each serving with cinnamon.
*Note: Use almost any kind of white rice (short grain, medium grain, long grain, broken, basmati or jasmine). Avoid using brown, black or wild rice.
Recipe photography by Jenn Fillenworth, MS, RDN, www.JennyWiththeGoodEats.com
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