Citrus-Scented Rice Pudding
Comfort foods never go out of style, and certainly rice pudding is in the pantheon of comforting desserts. Rice pudding is also a most accommodating dish, allowing the cook to add any number of interesting ingredients. This version has orange and lime zests for a delicate citrus flavor and shredded carrots and chopped apricots for color, flavor, and beta-carotene. For an added twist, try this with an aromatic rice such as basmati.
  • 2-1/3 cups water
  • 1 cup rice
  • 3-1/2 cups low-fat (1%) milk
  • 2 large carrots, shredded
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lime zest
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup chopped dried apricots
  • 3 tablespoons slivered almonds

1. In a large saucepan, bring the water to a boil. Add rice, cover, reduce heat to medium-low, and cook until tender, about 20 minutes.

2. Stir in 2-1/2 cups of milk, carrots, and orange and lime zests; uncover and cook over medium-low, stirring frequently, until milk has been absorbed, about 10 minutes.

3. Stir in sugar, cinnamon, salt, and 1/2 cup of milk, and cook, stirring frequently, until rice is very tender and creamy, about 5 minutes.

4. In a small bowl, lightly beat egg. Whisk some of hot rice mixture into egg to warm it, then whisk warmed egg mixture into saucepan along with remaining 1/2 cup milk. Cook, stirring constantly, until rice pudding is very creamy and rich, about 5 minutes.

5. Remove from heat and transfer to a bowl. Stir in vanilla, apricots, and almonds. Serve warm or chilled.

Nutritional Information
Per serving: 308 calories, 4.8g total fat, 1.4g saturated fat, 2.3g monounsaturated fat, 0.7g polyunsaturated fat, 2.1g dietary fiber, 9g protein, 57g carbohydrate, 41mg cholesterol, 142mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

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