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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Low-Fat Rice Pudding

Low-fat rice pudding is sweet and creamy with notes of vanilla and cinnamon. This yummy classic cooks in 20 minutes and tastes just like the original.

The Backstory: This recipe is one of those that happened by accident. I was clearing the dinner dishes with my husband and had a fair amount of leftover white rice. I typically uses Japanese white rice, which I happen to love, because it cooks up thick. but light and fluffy every single time. I had made a simple dinner of grilled salmon (husband manning the grill) and a salad, and thought, what can I do with the rice? I decided to wing a low-fat version of rice pudding and hope for the best. I had fat-free milk in the house, so low-fat was my only option, and I figured if all else fails, at least I tried. More of the Backstory after the recipe

Low-Fat Rice Pudding as seen on The Jewish Kitchen website

Low-Fat Rice Pudding

Course: Desserts
Cuisine: Jewish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Creamy, delicious, and just like its original full-fat version, our low-fat recipe is full of rich flavors and satisfying textures. The vanilla and cinnamon notes are warm and comforting and will remind you of desserts from your neighborhood diner.
Print This Recipe

Ingredients

  • 2 cups leftover white rice (I used Japanese white rice but any white rice will do)
  • 2 cups fat-free milk
  • 3 1/2 tbsp. sugar
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract

Instructions

  1. Combine the rice, milk, sugar, and salt in a medium saucepan and blend everything together. Cook over medium heat for approximately 20 minutes, until the mixture thickens and most of the liquid has evaporated.
  2. Remove from heat. Stir in cinnamon and vanilla. Cool on wire rack and serve either slightly warm or refrigerate and serve chilled.

…The Backstory continues:┬áThe results turned out surprisingly delicious! Better yet, the entire thing was cooling on my counter in 25 minutes. Not bad. I can honestly say that I will make this again exactly the same way, and the only thing I would add is the addition of fresh whipped cream. Hey, a girl’s gotta have some indulgence somewhere, LOL.

Enjoy.

Note: You can also go all-out and make this delicious dessert extra rich and creamy simply by using whole milk. I did so recently, and let me tell you–it was totally worth every last calorie. This version is rice pudding, NY diner style, and trust me–you’ll feel transported back to your childhood.

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Low-Fat Rice Pudding as seen on The Jewish Kitchen website
Low-Fat Rice Pudding as seen on The Jewish Kitchen website
Low-Fat Rice Pudding as seen on The Jewish Kitchen website
Low-Fat Rice Pudding as seen on The Jewish Kitchen website
Low-Fat Rice Pudding as seen on The Jewish Kitchen website
Low-Fat Rice Pudding as seen on The Jewish Kitchen website
Low-Fat Rice Pudding as seen on The Jewish Kitchen website

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Low-Fat Rice Pudding as seen on The Jewish Kitchen website
Low-Fat Rice Pudding as seen on The Jewish Kitchen website

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