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
- In medium pot, combine cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat, stirring, until thick andcreamy, 15 to 20 minutes.
- In bowl, combine remaining 1/2 cup milk and beaten egg. Gradually pour some of the hot mixture, stirring, into milk-egg mixture. Return to pot. Bring to boil, stirring constantly, and cook until thickened, several minutes.
- Remove from heat and stir in butter and vanilla. Mixture thickens as it cools.
Note: To reheat, stir in milk until creamy consistency. Can be reheated inmicrowave.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).
