Insanely Delicious Rice Pudding
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!
Laura G
July 18, 2013 @ 8:13 am
The trifecta! 1) I was mentioned in the blog (for my astute observation skills), 2) only 5 ingredients (!!) and so easy to make and 3) all 5 members of my family love this insanely delicious rice pudding! i can’t think of anything else i make that all 5 like (except baccon). I don’t think I have ever had rice pudding before, but I have been wanting to try one of your recipes – this seemed like a good “dip your toe in” one to start with. Now I have to go back and see what’s next. If there were only enough time for me to make your brownies for the tennis banquet tonight…
slyrooster
July 18, 2013 @ 8:29 am
Oh, there’s time! Did I mention how much I despise baking but how much I love these brownies? Four squares of unsweetened Baker’s chocolate (the only ingredient I imagine you may not have–let me know if you need walnuts) will be in your mailbox in 15 minutes–don’t let them melt 😉
And as for the NEXT recipe to try: http://slyrooster.wordpress.com/2013/01/30/gluten-for-punishment/. Bacon plus two other basic ingredients. I apologize in advance.
Sheila
July 17, 2013 @ 1:38 pm
This is cooking on my stovetop right now. I had one problem – I only had sweetened condensed milk – no low fat. I’m sure this is going to be delicious!!!
adele
July 16, 2013 @ 10:39 am
I agree with Barbara, most rice puddings are loaded with calories. While we cannot help the calories from the rice, guilt is lessened by the low fat additions. The coconut milk, I think, is key. Sounds so, so delicious….I also agree that the basmati rice – even jasmine would be good, too.
Thanks, Dani! Keep up the good work…
Barbara Erdos
July 15, 2013 @ 12:45 pm
Hi Dani, I love rice pudding! My mom’s recipe has about a gazillion calories and tastes as good as every one of those calories should make something taste. (I don’t make it anymore.) I will definitely try this one. Sounds really good.
slyrooster
July 15, 2013 @ 3:31 pm
Thanks, Barbara. Please let me know what you think of it once you give it a try! Send my love to Ish.
louisevanweezel1
July 15, 2013 @ 11:52 am
Sounds amazing! Have you ever tried making rice pudding with basmati? If not then here is a great recipe that i use http://www.tilda.com/public-recipes/lemon-cardamon-rice-pudding
slyrooster
July 15, 2013 @ 12:05 pm
Can’t wait to try your recipe. I bet mine would be good with basmati, too, don’t you think? Thanks for sharing, Louise. -Dani
Deedee rasmus
July 15, 2013 @ 10:22 am
Sounds yummy