Low-Fat Rice Pudding

 

With the cooler temperatures this past week, I have had a strong desire to make rice pudding.  I scoured Pinterest, Epicurious and Yummly for ideas.  They all seemed way more complicated, fussy and high calorie than necessary.  I decided that I would figure it out on my own based on some of the recommendations in the recipes from those sites.

  

So, here goes: 

Ingredients: 

3/4 c jasmine rice

2 1/2 c skim milk (separated)

1 c water

1/4 c sugar

1 small egg

1 tsp real vanilla (more if using imitation) 

cinnamon or nutmeg for garnish (optional)

raisins, fresh or dried fruit to taste (optional)

Directions: 

In a small sauce pan, combine 1 1/2 cup milk and rice bring to a simmer over low heat.  cook 20 minutes.  stir frequently to keep from burning to the bottom.  add 1/2 c cool milk, water and sugar cook on low for another 20 minutes until thickened. In a glass measuring cup, whisk together remaining milk and egg.  slowly stir into the mixture in the saucepan.  cook on low heat for 5 minutes.  take off heat.  stir in vanilla.  let cool 5 minutes.  serve with dried fruit or cinnamon garnish.