Low fat rice pudding recipe - Rice pudding
You can find this variety of rice in almost any Asian market, many natural foods stores, and increasingly in the international section of mainstream supermarkets. The use of short-grain sticky rice (also called glutinous rice for its texture) makes this dish creamy without the need for whole milk, cream, or butter.
Easy, Creamy Low-Fat Rice Pudding
Provided by: CHERYLAP
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 11
- 2 cups water
- 2 cups uncooked short-grain sticky rice
- 2 ½ cups skim milk, divided
- ⅓ cup white sugar, or more to taste
- ¼ teaspoon salt
- 1 egg, beaten
- ⅔ cup golden raisins
- ½ teaspoon vanilla extract
- ⅛ teaspoon lemon extract
- ½ teaspoon ground cinnamon
- 1 pinch ground nutmeg, or to taste
- Calories: 375.8 calories
- Carbohydrate: 81.5 g
- Cholesterol: 33 mg
- Fat: 1.4 g
- Fiber: 2.6 g
- Protein: 9.3 g
- Saturated Fat: 0.5 g
- Sodium: 160.4 mg
- Sugar: 27.2 g
- Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
- Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
- Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
- Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.
How to make a low-calorie rice pudding
Provided by: Editorial Team - Step to Health
Total time: 65 minutes
Cook time: 55 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 6
- 1 c. of white rice (170 g)
- 4 c. of low-fat milk (1 pint)
- A grated orange peel (from one orange)
- A grated lemon peel (from one lemon)
- A natural sweetener
- 1 cinnamon stick, or cinnamon powder
- Calories: 83 calories
- First, rinse the rice and strain it. Then, boil in water.
- Afterward, add the cinnamon, grated peels, and sweetener.
- Let boil until the water is completely absorbed. Don’t forget to stir the rice so it doesn’t stick to the bottom.
- Once it’s creamy and as soon as all of the water evaporates, add the low-fat milk. Now, just let the rice cook in the milk.
- When it starts boiling, remove it from heat. Then, cover it and let sit for a while. If you like cold rice pudding, let it cool down a few hours before you store it in the fridge.
Healthier rice pudding
Provided by: delicious. magazine
Yields: 4 servings
Cuisine: British recipes
Number of ingredients: 5
- 100g pudding rice
- 750ml semi-skimmed milk
- 1 tsp vanilla bean paste
- 2-3 tbsp clear honey to taste
- 4 tbsp full-fat Greek yogurt to serve
- Calories: 197kcals
- Fat: 2.3g (1.3g saturated)
- Protein: 7.2g
- Carbohydrate: 49g (14.7g sugars)
- Fiber: 0.2g
- Put the pudding rice, milk and vanilla paste in a large saucepan and bring to a gentle simmer over a very low heat, stirring so it doesn’t stick to the base of the pan.
- Simmer for 50 minutes, stirring occasionally at the beginning and more often as the rice swells, until it’s tender and the consistency is creamy. Stir in 1 tbsp of the honey.
- Divide among 4 bowls, top each with a tablespoonful of yogurt and a drizzle of honey to taste, then swirl through and serve.
Lightened Rice Pudding
Provided by: Martha Stewart
Total time: 35 minutes
Prep time: 35 minutes
Number of ingredients: 7
- 1 cup long-grain white rice
- 6 cups skim milk
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cardamom or cinnamon, plus more for garnish
- 1/2 cup golden raisins, plus more for garnish
- Calories: 303 g
- Fat: 2 g
- Protein: 11 g
- In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.
- Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.
- Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom.