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.


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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

Directions Step-By-Step

1
In 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.)
2
Remove 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