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Creamy Rice Pudding

User Rating 3 Star Rating (6 Reviews)


Creamy Rice Pudding

Creamy Rice Pudding

Fiona Haynes
I adore rice pudding, and I wasn't prepared to give it up just because I wanted to eat low fat. The answer was straightforward enough: substitute whole milk and cream with fat-free milk and evaporated fat-free milk. Add your own flavor, such as cinnamon, nutmeg or ginger, if vanilla isn't enough, and stir in some of your favorite dried fruit. Enjoy your rice pudding warm (as I do) or chilled.

Cook Time: 25 minutes

Total Time: 25 minutes


  • 1 cup uncooked long-grain rice
  • 1 12 ounce can evaporated fat-free milk
  • 1 1/2 cups fat-free milk
  • 1 tsp vanilla extract
  • 1/4 cup brown sugar


Heat rice, milk, vanilla and sugar in a small saucepan on medium heat, gradually bringing to a simmerl, stirring frequently. Reduce heat to low and cook for 20 minutes, stirring frequently until rice is tender and the pudding is thick and creamy. Serve warm or chilled. Stir in extra milk before serving if desired.

Serves 6

Per Serving: Calories 209, Calories from Fat 4, Total Fat 0.4g (sat 0.3g), Cholesterol 3mg, Sodium 100mg, Carbohydrate 42.8g, Fiber 0.4g, Protein 8.4g

User Reviews

Reviews for this section have been closed.

 5 out of 5
TERRIFIC YUMMY AND EASY, Member Weightwatchersmama

This recipe was fantastic!!! I read the previous review and decided to precook my rice a bit. I didn't have to add extra milk and it didn't stick to the pot at all. I also used brown rice and figured out the points for all my WEIGHT WATCHERS SISTERS OUT THERE!!! It's 4 points when divided into the 6 servings. I'm thinking of reducing the rice to make it even more point fantastic!! GREAT RECIPE!!!

26 out of 26 people found this helpful.

See all 6 reviews

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