Recipe Wednesday: Rice Pudding

Recipe Wednesday: Rice Pudding

May 04

I made my first rice pudding back in 2006. I hadn’t ever had one before but I figured I liked rice and I liked pudding, so why wouldn’t I like it? The first recipe I made from was Eating for IBS by Heather Van Vourous, and it is from that recipe that this one was adapted. This recipe makes a great, creamy rice pudding is wonderful anytime of day, even for breakfast (not to mention it’s low in fat and sugar, so I don’t feel so bad when I do have it in the morning)! I have discovered a few other variations that work out deliciously, and these are included at the end of the recipe. This is a great way to use up leftover rice, something I always seem to have in the fridge.

Orange Almond Rice Pudding
Preparation Time: 5 minutes
Active Cooking time: 30 minutes
Makes 6 servings

3 cups of milk (1% or Soy milk work well)
1/4 cup sugar
2 egg whites, whipped until frothy
3 cups cooked white rice
Zest of 1 small Orange (do not substitute orange juice)
1/4 teaspoon Almond extract
3-4 tablespoons of raisins (optional and to taste)

  • Heat milk and sugar in a large sauce pan on medium heat. Heat until sugar is dissolved, stir often and do not scald the milk, turn down temperature if needed.
  • Temper the eggs with the milk mixture, by adding a little of the hot milk to the eggs at a time. Pour tempered eggs into pot and stir in white rice and raisins.
  • Continue to heat and stir the mixture on low until it is thick and creamy and the rice very soft, about 30 minutes.
  • Remove from heat and add the zest and extract. Serve warm or chill.

Vanilla Lemon Rice Pudding -
Substitute the zest of one lemon and 1 teaspoon of vanilla extract in place of the orange zest and almond extract.
Banana Pecan Rice Pudding -
Omit the zest and raisins, add 1/4 cup finely chopped pecans and one firm banana diced, at the end.
Cinnamon Raisin Rice Pudding -
Omit zest and add 1 teaspoon of cinnamon and use 4 tablespoons total of a mixture of white and dark raisins.

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