1/2 cup raw short-grain rice such as Italian Aborio rice*
3/4 cup sugar
4 cups skim milk
2 cups evaporated skim milk or fat free half and half
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 teaspoon fresh grated or ground nutmeg
1/4 teaspoon cinnamon
pinch salt – optional
½ cup raisins – optional
fat free whipped cream or whipped topping-optional
Cinnamon sugar made with ½ cup sugar and 1 teaspoon cinnamon. Sprinkle 1 to 2 teaspoons over individual servings. If using whipped cream top pudding first with whipped cream then sprinkle with cinnamon sugar
1. Preheat oven to 300º F. Sprinkle rice over the bottom of a 2- to 3-quart ovenproof baking dish. Add sugar, skim milk and evaporated skim milk or fat free half and half and vanilla to rice, stirring well to combine.
2. Sprinkle cornstarch over milk a teaspoon at a time, stirring well to dissolve after each addition. Stir in nutmeg, cinnamon and salt
3. Bake 1 hour, stirring every 20 minutes to prevent rice from sticking to bottom of dish. Increase heat to 350º F. stir in raisins if using and bake an additional 45 minutes to an hour continuing to stir after every 15 to 20 minutes. Serve hot, warm or cover and refrigerate to serve cold.
Yield: about 7 cups or 14 1/2cup servings each at approximately 97 calories; 0 fat; 0 cholesterol; 21 grams carbohydrate; 0.2 dietary fiber; 3 grams protein; 41 milligrams sodium.
*NOTE: If short-grain rice is unavailable, long-grain can be used, but the pudding will be thinner. To compensate add an additional 1 teaspoon cornstarch.
Fat Free Baked Rice Pudding is from the cookbook, Lighten Up — The Art of Low Fat Gourmet Cooking, by Mary E. Ross