Shirley'S Rice Pudding
Creamy rice pudding with a vanilla twist, sweetened lightly and topped with fluffy egg‑white whipped topping—ideal for low‑sugar, low‑fat diets and comforting on any day.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine cooked rice, sugar (or substitute), eggs, skim milk, and vanilla; mix until well blended.
- Transfer the mixture to a baking dish and bake until thickened, then remove from oven.
- Meanwhile, prepare the sugar‑free vanilla pudding according to package instructions, cooking until slightly thick.
- Pour the pudding over the baked rice mixture and stir gently to combine.
- Return the combined dish to the oven for additional cooking, monitoring until it begins to brown.
- In a separate bowl, beat egg whites until stiff peaks form; fold them into the warm rice pudding to create a light, airy texture. Alternatively, top with whipped topping if preferred.
- Serve the pudding warm or chilled, enjoying its gentle sweetness and comforting flavors.
Tips & Substitutions
For a creamier texture, consider using whole milk or a non-dairy milk substitute like almond or coconut milk. If you're looking for a lower-sugar option, try using a natural sweetener like stevia or monk fruit. To enhance the flavor, add a pinch of cinnamon or nutmeg. Make sure not to overbeat the egg whites to achieve the light, airy texture.
Serving Suggestions
Serve the rice pudding warm or chilled, topped with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor. It pairs beautifully with fresh fruit or a scoop of vanilla ice cream for dessert. For a delightful brunch option, consider serving it alongside American recipes like Mashed Potato Souffle.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for 30-60 seconds, stirring occasionally until warmed through. For a creamier consistency, you can add a splash of milk while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley'S Rice Pudding contains roughly 410 calories, with 19g protein, 72g carbohydrates, and 2g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (38% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 499mg 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 leftover rice for this recipe?
Absolutely! Using leftover cooked rice is a great way to save time and reduce waste. Just make sure it’s not overly dry; if it is, you might want to add a little extra milk to the mixture to keep the pudding moist.
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by using a plant-based milk, replacing eggs with a flaxseed meal or chia seed substitute, and using a vegan sugar substitute. Just ensure the pudding mix is also dairy-free.
What can I do if my pudding is too runny?
If your pudding turns out too runny, you can return it to the oven for additional cooking until it thickens. Alternatively, you can stir in a small amount of cornstarch or flour mixed with water to help thicken it up.
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).