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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A lighter version of rice pudding that my family enjoys. When I am craving my grandmother's rice pudding, but don't want the fat, I make this version. Ingredients:
1 cup water |
1 cup short-grain rice (long grain will not work) or 1 cup medium grain rice (long grain will not work) |
1 tablespoon unsalted butter |
4 cups skim milk |
1/4 teaspoon salt |
1/2 cup sugar, to taste |
1 teaspoon vanilla extract |
1/4 teaspoon cinnamon or 1/4 teaspoon nutmeg, to taste |
Directions:
1. Bring water to a boil in a heavy 3 quart saucepan.
2. Stir in raw rice and butter, cooking, uncovered, over medium heat for about 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy.
3. Stir in milk and a small pinch of salt.
4. Bring to just a boil over medium high heat, stirring and watching your pot like a hawk so it doesn't burn or boil over - the second it starts to bubble, remove from heat.
5. Reduce temperature to low, and return pan to the heat to cook, covered, about 30-50 minutes, stirring occasionally (cook less for creamier, softer pudding, longer for firmer pudding).
6. Stir in sugar to taste and vanilla.
7. Pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.
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