Lighter Rice Pudding

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

When the going gets tough, rice pudding may not solve everything, but it can help console along the way. This pudding is made with lowfat milk and no eggs.


  • 2 cups cold water
  • ¼ teaspoon salt
  • 1 cup long-grain rice (not parboiled)
  • 3 cups lowfat (1%) milk
  • ½ cup pure maple syrup
  • 1 cinnamon stick
  • cup raisins (optional)
  • 2 teaspoons pure vanilla extract


    1. Bring the water to a boil in a heavy saucepan, add salt, and stir in the rice with a fork. Simmer over low heat, covered and stirring now and then, until the water has been absorbed, about 15 to 20 minutes. Stir in cups of the milk, the maple syrup, and cinnamon stick and raisins, if using, and bring the mixture to a boil. Simmer, uncovered, stirring often, until the rice is very tender and the mixture has thickened, about 30 minutes.
    2. Remove from the heat. Stir in the vanilla and transfer the pudding to a large bowl, removing the cinnamon stick. Let cool. Chill if you like. Thin the pudding with the remaining ½ cup milk, or as needed for the consistency you like.