Chicken that is tangy, sweet, and sour with a strong orange taste.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 1 ½ cups water
- ¾ cup uncooked brown rice
- 2 cups low-fat milk, divided
- ⅓ cup white sugar
- ¼ teaspoon salt
- 1 large egg, beaten
- ⅔ cup raisins
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Instructions
- 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. Serve warm.
- This recipe may also be made using sugar-like sweeteners (such as Splenda) instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe while cutting down on sugar and calories.
- This recipe is a healthier version of
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Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 252 mg |
| Sugars | 33 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
It was simple very easy instructions muy delicioso Gracias
This was my first time making Healthier Creamy Rice Pudding. I followed the recipe and it is very tasty but perhaps too sweet. I think you could reduce the sugar or raisins and it would still be sweet enough. I also used instant brown rice.
If I am going to make a healthier rice pudding, then I am going to go healthy all the way! So, I made few changes. I cut the sugar and raisins by half. I used oat milk and skipped the butter. For the egg, I should have tempered it. I ended up with pieces of cooked egg white throughout the pudding. Overall, though, it was pretty good!
I used 2 packets of sweet-n-low and a tablespoon of honey. Although I liked it at that sweetness, I could go easier on the sweetener in the future. I also didn’t end up using the butter, and it ended up fine. I didn’t have raisins so I skipped those too. Next time I make it, I’ll try the cinnamon and nutmeg, and if I have raisins, those too.
The rice pudding was a little to sweet. I added a little cinnamon to try and cut down on the sweetness it helped. I also added a bit more milk and another pat of butter. This helped a bit. Will make this recipe again with less sugar. Lynda W.
It has been many years since I have had the pleasure of enjoying a bowl of rice pudding. This recipe is delicious. I used lactaid milk instead of regular milk. I continuously added water to the rice as it cooked. I also decreased the amount of sugar from 1/3 cup to 1/4 cup. I will definitely add this recipe to my book and make it again.
Delicious! Doubled the recipe, and substituted honey and agave in place of the white sugar, simmered with 2 cinnamon sticks, instead of cinnamon, and added a little bit more butter, and this recipe is a winner! Sooooooo good, and eating it warm on a cold, snowy night is so comforting.
Will make again!! Thank you for the recipe!!
I used craisins instead
It’s a big bowl of creamy goodness! I follow the recipe (I add a 1/4 tsp cinnamon) for my family. I am vegan, so I use unsweetened almond milk and leave out egg and butter…still creamy goodness. Great either way.
Delicious! I did add 1/2 tsp of cinnamon. This will be a family favorite.
I used already cooked rice, added thick cream & a half cup of whole milk instead. Came out really delicious with the changes.
I used jasmine rice, pinch of ginger, pinch of pumpkin spice, sugar substitute was erythritol
This was very good, but a little too sweet for my taste. Next time I’ll cut the sugar to three T. I did add a bit of cinnamon, which was good an comforting at the same time, and may add just a shake or two of cayenne next time, too!
I would make again. Easy enough, normal ingredients. I used original almond milk but everything else the same. Might reduce sugar next time but I was told it was good the it is. I never had rice pudding before and I thought it was good.
Very quick compared to other rice pudding recipes and so easy to make. I did temper my egg, added to pre-boiled milk and added cinnamon to finish. Will make again for sure. Love that it is a healthier but still tasty version.
If I could add a sixth star I would do so. This is oh soooo yummy. I did use white rice as my brown rice had a funny smell to it. I have been trying different recipes for rice pudding and this is the CLOSEST I have ever come to the rice pudding found in diners. Oh my. I also topped it with cinnamon. Oh so yummy. next time I will try the Splenda. A real diet buster….
Wasn’t creamy enough, especially the next day. Used brown rice and almond milk.
We liked it, easy to make and good.
I didn’t make this recipe, but when comparing the nutritional information to the original, it only has 3 fewer calories and .5g less fat. I am sure it is more nutritious considering the brown rice, but I wouldn’t consider this a low fat/low calorie recipe as others have mentioned in their reviews. Just a thought.
my 4 year old twin boys and I had a great time making this recipe . very yummy