Berry-Rice Pudding
Berry-Rice Pudding offers a creamy, refreshing dessert with a hint of citrus, perfect for warm days or special occasions. The tender rice combined with vibrant berries and lemon flavors creates a delightful treat suited for those who enjoy light, fruity desserts with a smooth texture.
Ingredients
Instructions
- In a medium saucepan, combine water, evaporated skim milk, and rice.
- Bring to a boil.
- Reduce heat; cook, covered, over low heat for 20 minutes, stirring often.
- Uncover; cook for 5 minutes more.
- In a small bowl, combine the beaten egg yolk, 2 tablespoons sugar, lemon juice, and salt.
- Stir about 1 cup of the hot mixture into the yolk mixture.
- Return all to the saucepan.
- Bring to a gentle boil and cook, stirring, over low heat for 3 to 4 minutes or until slightly thickened.
- Remove from heat; stir in vanilla and lemon peel. Cool mixture thoroughly.
Tips & Substitutions
For a creamier pudding, consider using full-fat evaporated milk instead of skim. You can substitute the long grain rice with Arborio rice for a richer texture. If you want to add more flavor, a pinch of nutmeg or cinnamon can enhance the dish. For an added twist, try incorporating some fresh berries into the pudding as it cooks or as a topping, making it a delightful complement to the creamy base.
Serving Suggestions
Serve the Berry-Rice Pudding warm or chilled, topped with fresh berries or a dollop of whipped cream for added indulgence. It pairs beautifully with a side of Blueberry Muffins(From A Maine Bed And Breakfast) or a scoop of vanilla ice cream. For a more luxurious experience, drizzle with a bit of honey or maple syrup before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pudding in a saucepan over low heat, stirring occasionally until warmed through. You may want to add a splash of milk to restore creaminess. Avoid reheating in the microwave, as it can alter the texture and make it rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Berry-Rice Pudding contains roughly 380 calories, with 10g protein, 38g carbohydrates, and 12g fat. It is an excellent source of vitamin C (86% of the Daily Value), dietary fiber (28% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1800mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of rice for this recipe?
Yes, while long grain rice is preferred for its texture, you can use short grain or even Arborio rice for a creamier pudding. Just be mindful that cooking times may vary slightly, so adjust accordingly to achieve the desired consistency.
What can I do if the pudding is too thick?
If the pudding turns out too thick, simply stir in a little more evaporated milk or water until you reach your desired consistency. This will also help to enhance the creaminess without compromising the flavor.
How can I make this recipe vegan?
To make Berry-Rice Pudding vegan, replace the evaporated skim milk with a non-dairy alternative like coconut milk or almond milk. Use a flax egg instead of the beaten egg yolk, and skip the egg whites entirely or whip aquafaba as a substitute for the meringue effect.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).