Rice Pudding Light

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup water
• 1 cup short-grain rice (long grain will not work) or 1 cup medium grain rice (long grain will not work)
• 1 tablespoon unsalted butter
• 4 cups skim milk
• 1/4 teaspoon salt
• 1/2 cup sugar, to taste
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon or 1/4 teaspoon nutmeg, to taste

Recipe

• 1 bring water to a boil in a heavy 3 quart saucepan.
• 2 stir in raw rice and butter, cooking, uncovered, over medium heat for about 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy.
• 3 stir in milk and a small pinch of salt.
• 4 bring to just a boil over medium high heat, stirring and watching your pot like a hawk so it doesn't burn or boil over -- the second it starts to bubble, remove from heat.
• 5 reduce temperature to low, and return pan to the heat to cook, covered, about 30-50 minutes, stirring occasionally (cook less for creamier, softer pudding, longer for firmer pudding).
• 6 stir in sugar to taste and vanilla.
• 7 pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.