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Rice Pudding with Pistachio Crumble Recipe

Rice Pudding

Photo by Perry Santanachote

This gently spiced, rose-scented rice pudding is so creamy you’d never suspect it’s made with skim milk. We also swapped out white rice for brown to avoid refined starch and take advantage of the grain’s nutritional value, including its B vitamins, iron, fiber and manganese. Topping it off with a pistachio crumble boosts your potassium and vitamin K intake for the day.

Serves 6

Total time: 1 hour, 5 minutes

The Skinny

Per 1/2-cup serving:

  • 200 cal
  • 5 g fat (3 g sat)
  • 31.5 g carbs
  • 155 mg sodium
  • 2 g fiber
  • 8 g protein

Ingredients

For the pudding:
1 cup brown rice, rinsed
2 cups water
1/4 teaspoon salt
2 cups skim milk
12 packets Stevia
1 large egg plus 1 large egg yolk, lightly beaten
1 teaspoon rose water
1/4 teaspoon ground cardamom

For the crumble:
1 tablespoon golden raisins
1/4 cup pistachios, shelled
1/2 teaspoon raw honey
1 pinch sea salt

Rice Pudding

Photo by Perry Santanachote

Preparation

  1. Combine rice, water and salt over high heat in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until tender, about 40 minutes.
  2. In the meantime, make the crumble. Combine all ingredients in a food processor and blend until combined; set aside.
  3. When rice is done, pour 1 1/2 cups milk into the pan, add Stevia; stir constantly over medium heat until rice has absorbed all the milk and is thick and creamy, about 15-20 minutes. Lower heat to low and stir in remaining 1/2 cup milk and egg; cook for 2 minutes more. Remove from heat and stir in rose water and cardamom.
  4. Serve warm with pistachio crumble. If you prefer a cold pudding, transfer the pudding to a bowl, let it cool to room temperature, cover and refrigerate at least 1 hour (or up to 3 days).

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