Rice Pudding with Pomegranate Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can serve this versatile dessert warm just after cooking, or make it ahead of time, refrigerate, and serve chilled. Ingredients:
3 1/2 cups 2% reduced-fat milk, divided |
1/2 cup uncooked arborio rice or other short-grain rice |
1/3 cup sugar |
1 tablespoon butter |
1 large egg |
1 teaspoon vanilla extract |
2 large pomegranates, halved crosswise |
1/4 cup sugar |
6 tablespoons pomegranate seeds |
Directions:
1. To prepare pudding, combine 3 cups milk, rice, 1/3 cup sugar, and butter in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat.
2. Combine 1/2 cup milk and egg, stirring with a whisk. Gradually stir about one-fourth of warm rice mixture into egg mixture; add to pan, stirring constantly. Simmer, uncovered, for 30 minutes or until rice is tender, stirring occasionally. Remove from heat; stir in vanilla.
3. To prepare syrup, squeeze juice from the pomegranate halves using a citrus reamer or juicer to measure 1 cup. Combine juice and 1/4 cup sugar in a small saucepan; bring to a boil. Reduce heat; simmer until reduced to 1/3 cup (about 20 minutes), stirring frequently.
4. Drizzle the syrup evenly over pudding, and sprinkle with seeds.
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