WHY IT’S LIGHT Made with skim rather than whole milk, this velvety rice pudding is still plenty satisfying, thanks to eggs in the custardy filling. The recipe takes well to experimentation: Try adding pistachios, substitute chopped dried apricots or figs for the raisins, or use freshly grated nutmeg in place of the cardamom or cinnamon.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.
Step 2
In a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining 1 cup milk. Stirring constantly, slowly pour egg mixture into rice mixture; cook over medium-low, stirring, until pudding coats the back of the spoon, 3 to 5 minutes.
Step 3
Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or a large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with additional cardamom and raisins.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 303
Step 6
Fat: 2.2g (0.7g Saturated Fat)
Step 7
Protein: 10.6g
Step 8
Carbohydrates: 61.1g
Step 9
Fiber: 0.7g
