Reduced-Fat Rice Pudding

Kitchen Tested
  • Yield 2 cups

A mild, creamy tapioca pudding recipe between a morning meal and light dessert. When you have extra rice, this is a great option.

Ingredients

1 1/2 cups cooked white rice
2 cups skim milk, divided
1/3 cup sugar
dash salt
1 egg, beaten
1 tablespoon butter
1 teaspoon vanilla extract

Instructions

  1. Mix cooked rice, 1 1/2 cups milk, sugar and salt in a medium pot over medium heat. Stir continuously and cook for 15-20 minutes.
  2. Mix together remaining 1/2 cup milk and beaten egg.  Temper the egg mixture by gradually pouring in the hot mixture.
  3. Return to pot, bring to boil, and continue cooking and stirring until thick.
  4. Remove from heat and add butter and vanilla.

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