Saucepan Rice Pudding TWO ways

Lynn Socko

By
@lynnsocko

The original recipe is a Better Homes and Garden which I have cook many times, the leaner version is my own.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

ORIGINAL VERSION

3 c
milk
1/3 c
uncooked long grain rice
1/3 c
raisins, opt
1/4 c
sugar
1 tsp
vanilla
1/4 tsp
cinnamon or nutmeg

LEANER VERSION

3 c
a can fat free can milk + water to make 3 c
1 c
uncooked, long grain brown rice
1/3-1/2 c
raisins
1 pkg
trivia sugar (that's one small packet)
1 Tbsp
(heaping) splenda brown sugar blend
1 tsp
vanilla
1/4 tsp
cinnamon
pinch of nutmeg

Step-By-Step

1In a medium heavy saucepan bring milk just to boiling, stir in uncooked rice and raisins. Cook, covered, over low heat for 30-40 (45-50 for long grain brown) minutes or till most of the milk is absorbed, stirring occasionally. (Mixture may appear curdled.)
2Remove saucepan from heat. Stir in sugar and vanilla and cinnamon. Spoon into dessert dishes. Serve warm or chilled.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #rice