Low Calorie Rice Pudding Recipes

Steps:

• Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
• Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.

Steps:

• Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter a 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest.
• Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.

Steps:

• Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
• Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
• Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
• Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.

Steps:

• Put cooked rice, sugar, milk, vanilla, butter and raisins in a pot. Simmer until milk is absorbed, about 30 minutes. Add evaporated milk and continue to simmer and stir until absorbed, about 15 minutes. Add cinnamon and stir.
• Spoon into serving dish and top with fat free whipped cream, if desired.

Steps:

• Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.
• Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.
• Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.
• Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.
• Add Vanilla and Cinnamon.
• Serve warm or chilled.
• Good with a dallop of lite cool whip!

Steps:

• Stir in an oven proof dish, rice, milk and splenda.
• Bake at 275 degrees for 3 hours.
• Stir pudding frequently. Add more milk, if the pudding starts to dry out.
• Once pudding is done, in vanilla, cinnamon and butter.
• Spoon into individual servings and chill.