Jazzy Rice Pudding
Maybe rice pudding didn't originate in New Orleans, but it is a Southern staple nonetheless, and is served in many of New Orleans' famous restaurants. Besides rice, most recipes call for butter, heavy cream, and eggs. All of which make this a dessert that should only be enjoyed occasionally.
This easy rice pudding recipe, however, is super tasty, super creamy and super delicious and with a few variations a little bit less of a guilty pleasure than the original. Be prepared to stay close to the stove while this dish is cooking - it does require frequent stirring to keep the rice from sticking.
Instead of the heavy cream I opted for 1% milk and instead of the butter and eggs I flavored it with honey, vanilla extract, unsweetened shredded coconut and nutmeg. These simple alternatives drop the calories without sacrificing the creamy flavor.
The end result will be worth it!
- Heat the milk, honey and salt over low heat in a heavy 6-quart saucepan.
- Slowly heat the mixture to a slow simmer. Be very careful to not boil the milk.
- If you are using the whole vanilla bean, split it lengthwise and scrape out the seeds - add them and the pod to the simmering milk.
- Stir in the rice and cook for about 45 minutes, stirring frequently with a wooden spoon so the rice does not stick. As the rice cooks, the milk will become very creamy and the rice tender.
- Remove vanilla bean pod from rice mixture. OR If you are using vanilla extract remove rice from heat after the 45 minutes and add extract. Stir to combine.
- Spoon the cooked rice pudding into individual custard cups and refrigerate.
Once cooled, cover each with plastic wrap, return pudding to refrigerate.
- Serve chilled with a little grated or ground Nutmeg on top.
Serves: Makes about 10 half-cup servings
Nutritional Information (per serving):
Sat Fat 2g
Trans Fat 0g