Rice Pudding

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Made with nonfat milk, this comforting rice pudding (delicious for breakfast, too) has a lovely creamy consistency because Italian arborio rice is used.

"Wow. This was so creamy and delicious! Hard to believe it's so healthy. I decided to omit the raisins and use vanilla beans instead of extract. Since I use an electric stove, it took quite a while to thicken and I had to use a higher heat...
Rice Pudding

Makes: 4 servings

Active Time:

Total Time:


  • 3 cups nonfat milk
  • 1/2 cup arborio rice
  • 1/3 cup raisins
  • 1/4 cup sugar
  • 2-3 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Ground cinnamon, for dusting (optional)


  1. Combine milk, rice, raisins and sugar in a heavy medium saucepan. Bring to a boil, stirring. Reduce heat to low and simmer, uncovered, stirring often, until the rice is tender and the pudding is creamy, 20 to 25 minutes. (Stir almost constantly towards the end to prevent scorching.)
  2. Stir in lemon zest, vanilla and salt and pour the pudding into a serving bowl or individual bowls. Let cool slightly. Serve warm or chilled, dusted with cinnamon, if desired.


Per serving: 192 calories; 0 g fat (0 g sat, 0 g mono); 4 mg cholesterol; 40 g carbohydrates; 7 g protein; 1 g fiber; 133 mg sodium; 399 mg potassium.

Nutrition Bonus: Calcium (23% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 1 nonfat milk, 2 other carbohydrate

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