Rice pudding is a blank canvas, waiting to be embellished with the bright colors and flavors of dried fruit like apricots and cranberries. For a more exotic version, make it “tropical” with dried mango and pineapple. I have been able to cut down on the amount of sugar used in this recipe by adding more dried fruit for healthier sweetness. I also used whole milk instead of the typical combination of whole, condensed, and evaporated milk, and the result was nice and creamy without the extra calories from fat.
- 1 2-inch cinnamon stick
- 1 cup rice
- ½ teaspoon salt
- 4 cups whole milk
- 3/4 cup mixed dried fruit
Place the cinnamon stick in a saucepan, add the salt and 1 ¾ cups water, and bring to a boil. Reduce heat and simmer for 5 minutes. Remove cinnamon stick.
Bring the water back to a boil, add rice, lower heat and simmer until water is absorbed.
Add milk and sugar. Simmer for 15 to 20 minutes, or until most of the liquid is absorbed. Add the dried fruit and simmer for another 5 minutes.
Serve warm. (If making ahead, refrigerate and reheat before serving.) Makes 4-6 servings.
Sweet and savory: Using Mexican dried fruit