Fruited Rice Pudding

This creamy rice pudding offers a comforting, home-style dessert experience with a beautiful fruity topping. The base is made slowly simmering skim milk with long-grain rice, cinnamon, and a touch of brown sugar until it reaches a luxurious, tender consistency. An egg yolk is gently tempered in to add richness and thickness without curdling, while vanilla bean extract provides a warm aromatic finish. The dish is crowned with fresh nectarines or plums macerated in brown sugar, adding a juicy, tart contrast to the soft grains. It is an elegant yet simple way to end a meal, perfect for cozy weeknight dinners or weekend brunches. This recipe proves that classic comfort food can be both healthy and indulgent.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 178.2

Dietary: Gluten-free, Vegetarian

Description

This creamy rice pudding offers a comforting, home-style dessert experience with a beautiful fruity topping. The base is made slowly simmering skim milk with long-grain rice, cinnamon, and a touch of brown sugar until it reaches a luxurious, tender consistency. An egg yolk is gently tempered in to add richness and thickness without curdling, while vanilla bean extract provides a warm aromatic finish. The dish is crowned with fresh nectarines or plums macerated in brown sugar, adding a juicy, tart contrast to the soft grains. It is an elegant yet simple way to end a meal, perfect for cozy weeknight dinners or weekend brunches. This recipe proves that classic comfort food can be both healthy and indulgent.

Ingredients

4 cup Skim milk
1 large Egg yolk, at room temperature
1/4 teaspoon Ground cinnamon
1/4 cup Brown sugar, divided
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1 lb Nectarines and/or plums, pitted and diced
1/2 cup Long grain rice

Directions

1
In a medium saucepan, combine the skim milk, ground cinnamon, 1/4 cup of the brown sugar, and salt.
2
Bring the milk mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3
Stir in the long-grain rice.
4
Reduce the heat to low, cover the saucepan, and simmer for 35 to 45 minutes, or until the rice is tender and creamy.
5
Stir the pudding occasionally during simmering to prevent sticking to the bottom.
6
While the rice cooks, beat the egg yolk in a small bowl until smooth.
7
Once the rice is tender, carefully ladle about 1/3 cup of the hot rice mixture into the egg yolk, whisking constantly to temper the egg.
8
Slowly pour the tempered egg mixture back into the saucepan with the remaining rice mixture, stirring rapidly and constantly.
9
Cook over low heat, stirring constantly, for about 5 minutes, or until the pudding thickens slightly. Do not let it boil again.
10
Remove the saucepan from the heat and stir in the vanilla extract.
11
In a separate bowl, toss the diced nectarines and/or plums with the remaining 1 tablespoon of brown sugar.
12
Let the fruit stand for 15 minutes to macerate and release juices.
13
Spoon the warm rice pudding into dessert bowls.
14
Top each serving with the macerated fruit and any accumulated juices.
15
Serve immediately while warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 178.2kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.3g2%
Cholesterol 0.2mg1%
Sodium 1330.0mg56%
Total Carbohydrate 35.1g12%
Dietary Fiber 0.1g1%
Sugars 26.7g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rice pudding, dessert, fruit, nectarines, plums, comfort food, american, cinnamon, vanilla, skim milk, vegetarian, easy dessert, homemade, pudding, stewed fruit, healthy dessert, breakfast, brunch, creamy, warm dessert

Read it online: https://www.chefs-mate.com/recipe/fruited-rice-pudding/