Risotto-Style Rice Pudding Sugar-free desserts - rice pudding
4 1/2 cups 1% milk 1 vanilla bean, split lengthwise, seeds scraped out One 3-inch strip of orange
zest 1 cup water 1 cup Arborio or Baldo rice (7 ounces)
1/2 cup Splenda
2/2 tsp salt 3 to 5 Tbsp whole milk Cinnamon, for dusting
In a medium saucepan, bring the 1% milk just to a simmer. Add the vanilla bean and seeds and the
orange zest; keep warm. In another heavy medium saucepan, bring the water to a boil. Add the rice
and cook over moderate heat, stirring, until the water is absorbed, about 2 minutes. Stir in the
Splenda, salt and warm milk along with the vanilla bean and orange zest. Cook over moderately low
heat, stirring often, until the rice is tender and suspended in a thick custard-like sauce, about 30
minutes. Transfer the rice to a heatproof bowl to cool. Discard the vanilla bean and orange zest.
Stir in the whole milk by tablespoons until the rice is creamy. Refrigerate and serve chilled,
dusted with cinnamon.
One Serving: Calories 235 kcal, Total Fat 2.6 gm, Saturated Fat 1.4 gm.
Variation : add some cocoa powder to make chocolate rice pudding.
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