Lo-Cal Rice Pudding(Top Of Stove)
A comforting, low-calorie rice pudding with vanilla and raisins, perfect for a light dessert or snack, suitable for those seeking a simple, satisfying treat.
Ingredients
Instructions
- In a heavy pot, combine rice, 3 1/2 cups milk, Sweet 'N Low, and salt.
- Stir on medium heat until it boils.
- Reduce heat to simmer, cover, and stir often for 25 to 35 minutes until rice is tender.
- In a separate bowl, beat the egg, 1/2 cup milk, and vanilla.
- Slowly stir the egg mixture into the rice mixture.
- Cook and stir until slightly thickened, about 2 to 3 minutes.
- Add raisins and mix.
- Spoon into bowls and refrigerate before serving.
Tips & Substitutions
For a creamier texture, consider using a combination of almond milk and regular milk. If you prefer a sweeter pudding, adjust the amount of Sweet 'N Low according to your taste. You can also add a pinch of cinnamon or nutmeg for additional flavor. To make this dish dairy-free, substitute margarine with coconut oil and use plant-based milk. Make sure to stir frequently to prevent sticking.
Serving Suggestions
Serve this rice pudding chilled or warm, topped with a sprinkle of cinnamon or additional raisins for added flavor. It pairs beautifully with Simple Caramel Frosting for a delightful dessert. For a balanced meal, consider serving it alongside fresh fruit or a light salad. This dish is a great fit for brunch or as a sweet treat after dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the rice pudding on the stove over low heat, adding a splash of milk to restore its creamy consistency. You can also microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Cal Rice Pudding(Top Of Stove) contains roughly 36 calories, with 0g protein, 5g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 512mg per serving (22% 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 brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. Brown rice typically takes about 40-50 minutes to become tender, so be patient and adjust your cooking times accordingly.
Is it possible to make this recipe vegan?
Absolutely! To make this rice pudding vegan, simply replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk and margarine. The flavor will still be delicious and satisfying.
How can I make this rice pudding more flavorful?
You can enhance the flavor by adding spices like cinnamon, nutmeg, or even a splash of almond extract. Additionally, experimenting with different dried fruits such as chopped apricots or cranberries can provide a unique twist to the traditional recipe.
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).