Recently, a friend said to me, “You’re not a dessert person, are you?” “No, I’m not,” I replied, “but how do you know?” “You don’t have any dessert recipes on your blog.” Didn’t take a rocket scientist, I suppose, but Laura was right, I am not into sweets. I don’t love making them and generally don’t eat them, so whenever I come across an super easy dessert recipe, I force myself to give it a try. When said recipe turns out to be so delicious that even I can’t resist, it becomes a keeper.
Ironically, this recipe for rice pudding was given to me years ago by a woman who I worked out with three times a week. The irony being that you’d think we’d share recipes for smoothies and poached chicken in a fitness class. But no, when the workouts got tough and we were pushing 3 minutes in our wall sits, we’d fantasize about Boston cream pie and thick cut french fries.
This rice pudding has a Latin American flair and is surprisingly low-fat considering just how rich it tastes. I hadn’t made it in quite a while and pulled out the recipe this past weekend for a Cuban Wine & Dine (see a much earlier post for the history of my long-running supper club with a group of 20+ nearest and dearest friends). I made a double batch and was reminded of just how easy it is to whip up. You cook the rice, add the milks and stir until the liquid is mostly absorbed. The pudding is done when it is still quite loose because it will thicken as it cools. The rice pudding is best when eaten right away, but you’ll surely have some leftover so play with reheating and possibly add a little milk when doing so.
Since I didn’t share more than a spoonful with my kids, I will be making another batch this week. And, I will certainly be enjoying a bowl or two myself.
- 1 cup rice (Uncle Ben’s works well)
- 1 cinnamon stick
- 1 can fat-free evaporated milk
- 1 can fat-free condensed milk
- 1 can lite coconut milk
- Cook rice, with cinnamon stick, in enough water to just cover. Once water is almost evaporated add all of the milks. Cook over low heat, stirring occasionally to prevent sticking/burning, until you reach the desired consistency (approx. 30 minutes--remember that the pudding will thicken when removed from the heat). Enjoy!