Arborio rice, fat-free milk, and sugar cooked until creamy and then combined with a combination of gently cooked sliced strawberries and a little more sugar. Sounds delicious, doesn’t it?
Well, this simple creamy low-fat strawberry rice pudding recipe probably only sounds delicious if you are a rice pudding fan, which I am. I think it makes a nice comforting homey dessert or hearty afternoon snack. And I especially love it for breakfast (Rice pudding is really a lot like oatmeal when you stop to think about it – a grain cooked with milk and a little sugar).
When I saw this healthy Arborio rice pudding recipe in my Weight Watchers Comfort Classics : 150 Favorite Home-Style Dishes cookbook, I thought it sounded good. And interesting. I don’t think I’ve ever seen a recipe for rice pudding with fresh strawberries. And I have never made it with Arborio rice. But I’ve been meaning to try it ever since reading that it makes the creamiest rice pudding.
So, I made this skinny strawberry rice pudding yesterday to have for dessert.
Turns out it was the wrong dessert for last night’s diners. (Not everybody likes rice pudding as much as I do.) My sister, Brenda, took one bite and proclaimed, “That’s exactly why rice should never be used as a dessert ingredient.” Rod and my mom, felt the same way, but were a little kinder about it.
In fairness, I think it would have been much better, if I had stirred in a little more milk to make it less thick before serving it, which is exactly what I did this morning when I had another bowl for breakfast. (Oh well, live and learn.)
When I tasted it, still warm from the stove, I thought it was creamy and delicious. But, by the time it had chilled in the refrigerator, it was very thick and chewy. (That’s why cooking continues to fascinate me. Regardless of how much time I spend in the kitchen and how much I learn, there will always be so much more to discover.)
So, if you like rice pudding and fresh strawberries, it’s safe you’ll like this, especially served warm. If you don’t, it’s probably best to take a pass, but you probably didn’t need me to tell you that.
- 4 cups nonfat milk
- 1 cup Arborio rice
- ¼ cup plus 2 tablespoons sugar
- ⅛ teaspoon ground cardamom (or ½ teaspoon ground cinnamon)
- 1-1/2 cups sliced strawberries
- In a large saucepan, combine the rice, ¼ cup of the sugar and the cardamom.
- Bring the mixture to a gentle boil and then reduce the heat to a gentle simmer, stirring often to keep it from sticking to the bottom. Cook until thick and creamy, about 35 minutes. (The rice should be very soft and plump.)
- While the rice is cooking, in a small saucepan, combine the strawberries and remaining 2 tablespoons of sugar. Heat gently, stirring occasionally, until the sugar dissolves and the strawberries begin to soften, about 3 minutes.
- Remove the pudding from the heat and stir in the strawberry mixture.
- Let stand at room temperature to cool slightly. Serve warm or place in a covered dish in the refrigerator until chilled.
Links to More Healthy Rice Pudding Recipes:
Ellie Krieger’s Rice Pudding – also made with arborio rice with 175 calories and 5 WW PointsPlus from The Food Network
Dairy Free Banana Rice Pudding – with brown rice and rice milk. Each serving has 208 calories and 6 WW PointsPlus Value from Eating Well
Warm Coconut Rice Pudding made with flecks of coconut, aromatic spices, and a crunchy pistachio topping with 228 calories and 6 WW PointsPlus from Cooking Light found at MyRecipes