Thursday, September 5, 2013
Reduced Fat Rice Pudding Not Reduced Flavor! Post 300!
Look through any rice pudding recipe and you will find heavy cream and plenty of sugar. This recipe tries to put the limit on both with giving a cinnamon punch. Yes it was 10 o'clock at night, but I needed something to satisfy my sweet tooth. I ate it warm but you can also eat it cold. I just couldn't wait for it to cool down. One thing we also have an abundance of at our house it rice. Rice is a real budget extender. I usually find a good deal on a 20lb bag and it lasts us for months.
Low Fat Rice Pudding
2 1/2 c fat free milk
2/3 c uncooked long grain rice
1/4 cup brown sugar
1/4 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 cup raisins (optional)
whipped topping (optional)
pinch cinnamon sugar for topping
Bring the milk, salt and rice to a boil. Reduce heat and cook for 25 minutes making sure to stir every 5 minutes or so. The rice will start to get puffy but still have a bite to it.
In a small bowl mix the egg brown sugar, vanilla, cinnamon and nutmeg. Temper the eggs. Using a whisk pour some of the hot rice and milk into the eggs. Be sure to keep mixing or you will have scrambled eggs! Once the eggs are warmed, use the whisk to combine the rest of the eggs into the rice milk. Add the raisins and cook for another 10 minutes stirring frequently.
The rice will start to have a oatmeal like consistency and will begin to have eruptions. It will pull away from the edges of the pan. The rice still should have some consistency and not be mushy. Remove from heat and let cool or serve warm . Sprinkle with cinnamon sugar and whipped topping.