Emily Luchetti is the executive pastry chef at Farallon and Waterbar restaurants in San Francisco. She has won numerous awards, including the James Beard Foundation Outstanding Pastry Chef award, and is the author of six cookbooks. Her latest is The Fearless Baker.
2 cups low fat (1%) milk
3 tablespoons brown sugar
2 cups cooked brown rice
2 tablespoons heavy cream
1/8 teaspoon salt
2 cups fresh stone fruit when in season (or 1 cup golden raisins, dried apricots, and/or sour cherries)
Calories per serving 223
Fat per serving 3.3g (sat 1.8g, mono 1g, poly 0.3g)
Cholesterol per serving 11mg
Protein per serving 5g
Carbohydrate per serving 44g
Sugars per serving 23g
Fiber per serving 4g
Iron per serving 1mg
Sodium per serving 93mg
How to Make It
Combine milk and brown sugar in a medium saucepan. Briefly bring to a boil, whisking; reduce to a simmer. Cook, stirring occasionally, until liquid has reduced to 11⁄2 cups, about 10 minutes.
Stir in rice and cook for 5–10 minutes, until some of the liquid has been absorbed. (There should still be some liquid in the pan; it will get firmer as it cools.)
Remove from heat and cool to room temperature. Stir in cream and salt.
Serve in bowls with fruit on top. (You can refrigerate the rice pudding overnight. If it is
too thick for your liking the next day, whisk in a little milk.)
CarbLovers Diet Cookbook
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