Just for One……
Last year I posted a rice pudding recipe because my husband is absolutely in love with it. I don’t care for it cold, but he prefers it cold. After a while he told me that after a day the texture changes which may not bother some people, but urged me to start making it daily rather than every 3 days. (It is his nightly under 200 calorie snack.) The way he likes his pudding, and the way I like mine, are totally opposite, but I started tinkering with the time and ingredient amounts and came up with the perfect single serve rice pudding!
This time I am going to be sharing step by step photos since you would think that the pudding wasn’t cooked if you didn’t see what it should look like. Now don’t get me wrong, there is NOTHING wrong with the other recipe. It is just meant for a crowd, or a time when it will be consumed warm, or eaten that day.
Just like with my original recipe make sure that you are using MEDIUM grain rice. If you use long grain, or short grain it will not get creamy, or cook properly. I do use Truvia to keep the calories down, and keep this recipe refined sugar free, but if you can’t tolerate Truvia use regular sugar, but double the amount. Don’t use Stevia because it will make the dessert bitter. I regularly use 1% milk, but this recipe also works with 2%, and whole milk. I haven’t tried it with skim or any of the non-dairy milks. I really love this recipe because I was able to cut 15 minutes off of the cooking time to achieve the consistency that we were looking for. And a note for all of my nutrition seeking friends out there, this dessert is LOADED with potassium!
If you have never tried rice pudding, this is the way to try it! If you are like me you will like it warm, and creamy, and luscious. If you are like my husband you will prefer it chilled for a few hours with it a little firmer, but still creamy. (If you want to get fancy you can always top it with fruit, or a little whipped cream and some cinnamon. I’ll never tell. 😉 ) Any way you choose to treat yourself just sit back, relax, and enjoy!
Revised – June 21, 2016
Single Serve Creamy Rice Pudding
By Angie Gouchenour
7 ounces milk (I use 1%)
2 Tablespoons MEDIUM grain rice
1 Tablespoon Truvia zero calorie sweetener
1 teaspoon vanilla flavoring, or extract
Preheat oven to 320’f
In a small pan combine the milk, rice, and Truvia over medium heat (Don’t try to do this on high)
Bring to a boil stirring occasionally
Pour the rice and milk mixture into a 10-ounce ramekin on a cookie sheet and loosely cover with a piece of aluminum foil
Place in the preheated oven for 15 minutes
Stir and cover, and cook for another 15 minutes
Stir once again, and cover for 10 more minutes
Carefully remove from the oven and add the vanilla, then stir
Place foil back on the ramekin and allow to sit on the pan for about 5 – 10 minutes before placing in the refrigerator (It WILL look runny, but it will firm up) If you want to eat the pudding warm just allow to sit out until the rice absorbs the majority of the milk.
199 calories per serving