by Lorelei Cohen

Created on: January 22, 2009

If you are looking for a low cost, low fat, low sodium desert to serve to your family, then rice pudding is an excellent choice. Safe for those with wheat or gluten allergies, rice pudding's wholesome goodness has definitely withstood the test of time, it is a dish which has been consumed throughout the world for thousands of years. Although it is believed that the first rice puddings were made with goat's milk, over time and with a few alterations, we have refined this dish to just a little bit tastier of a treat.

Because rice pudding will thicken itself to create a thick creamy mixture, it is very easy to reduce the fat level of this dish simply by reducing the fat content of the milk used to create it, and with absolutely no loss of flavor. Listed below is a "half-batch rice pudding recipe" which creates a delicious desert treat, and for those individuals with larger families or very hungry husbands, I've also included a full batch recipe.

Recipes: Half Batch Rice Pudding

2 cups cooked rice

3 cups one percent milk

1/4 teaspoon of salt

1/2 cup of sugar

One egg

1/2 cup of milk

1 teaspoon of cinnamon

1/2 cup of raisins

1 tablespoon non-hydrogenated margarine (contains no transfats)

1 teaspoon vanilla

1. In a large pot combine rice, three cups of milk, sugar and salt. Stirring consistently, cook this mixture over medium-high heat for approximately fifteen to twenty minutes, or until rice mixture begins to form a thick creamy texture.

2. Add in raisins and cinnamon. Beat egg into remaining one half cup of milk and add this to the rice mixture. Stir constantly while adding the egg to prevent it from cooking too quickly. Cook for approximately five minutes more.

3. Remove from heat and add in margarine and vanilla. The pudding will thicken as it cools. Rice pudding is tastiest when it is served with either a quarter cup of milk, or a scoop of ice cream added into the dish that it is served in.

Recipes: Full Batch Rice Pudding

4 cups cooked rice

6 cups one percent milk

1/2 teaspoon salt

1 cup sugar

2 eggs

1/2 cup of milk

2 teaspoons of cinnamon

1 cup raisins

2 tablespoons non-hydrogenated margarine (contains no transfats)

2 teaspoons vanilla

1. In a large pot combine rice, three cups of milk, sugar and salt. Stirring consistently, cook this mixture over medium-high heat for approximately fifteen to twenty minutes, or until rice mixture begins to form a thick creamy texture.

2. Add in raisins and cinnamon. Beat egg into remaining one half cup of milk and add this to the rice mixture. Stir constantly while adding the egg to prevent it from cooking too quickly. Cook for approximately five minutes more.

3. Remove from heat and add in margarine and vanilla. The pudding will thicken as it cools. Rice pudding is tastiest when it is served with either a quarter cup of milk, or a scoop of ice cream added into the dish that it is served in.

History of Rice Sources:

http://en.wikipedia.org/wiki/Rice_pudding

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