So Yummy! Oh, yes it is. What is better for dessert than rich, creaminess? How about rich, creamy and healthy. That is my Quatro Leches Rice Pudding. When I was thinking about a dessert for Cinco de Mayo, I again went back to a Royal Caribbean cruise we took with a stopover in Cancun. We took a cooking class and I was reunited with my love for rice pudding.
I had long since put aside my love of rice pudding. You see, I discovered my adoration for rice pudding when I lived in England as a kid. It was rich, creamy and served hot. Each mouthful was sheer pleasure. When we came back to the USA to live, I ordered rice pudding at a restaurant. A bowl of this stiff, cold pudding was put in front of me. What? What is that? It didn’t look like rice pudding. Sadly, one bite told me it wasn’t the rice pudding I so dearly loved. From that point on, I thought my love affair for rice pudding was over. Then one fateful day in Cancun, Mexico, my hubby and I took a cooking class. We made rice pudding for dessert, hmmm! It wasn’t pudding like, it was looser, more custard like. Oh, that was a good sign. Dare I dream my love affair of rice pudding could be reignited? Oh yes, it certainly was.
I did not try to make this rice pudding ultra light. I wanted rich, creaminess which meant there was going to be some fat in it. I was willing to have a smaller serving size to be fully satisfied with the taste and texture. Luckily it ended up being easier than I thought. Silk Soy creamer was the hero in the dish. It has a lot less fat than cream but still helped give a rich texture. I was, however, really shocked how many calories fat-free sweetened condensed milk has. Holy cow! I should have had a clue given “sweet” is in the name. Luckily this made a large quantity so I decided to keep it in the recipe. The other two milks rounding out my four milk rice pudding were fat-free evaporated milk and lite coconut milk. What a lovely combination they made. Even my hubby was going back for seconds. Quatro Leches Rice Pudding will forever change your mind about what a good rice pudding is.
Quatro Leches Rice Pudding
1 cup uncooked Arborio rice
1 (14oz can)fat free Sweetened condensed milk
1 (12oz can)Fat free evaporated milk
1 (13.5 oz can)Lite coconut milk
1 cup coconut creamer or soy creamer, original or vanilla
1 Vanilla bean or 1 tsp. vanilla extract
- In a large saucepan, cook rice according to manufacturer’s instructions.
- In the same saucepan, add all the milk products. Split the vanilla bean in half and use the tip of a small knife to scrap the vanilla caviar out and put into the pot. Throw the pod in the saucepan too. If using vanilla extract, do not put it in yet.
- Put saucepan over medium heat and bring to a boil. Reduce to a very low simmer and stir often. Simmer for about 20 minutes or until pudding is slightly thickened
- Take off the heat and stir in the vanilla extract, if using.
- Rice pudding will continue to thicken as it cools but it should not be stiff.
- To store the rice pudding, pour into a bowl and lay plastic wrap right on top of the pudding.
Nutritional value per serving (about twelve 1/2 cup servings):
Calories 224 Fat 3 grams Carbs 41 grams Fiber 1 gram Protein 6 grams
You can also see this recipe at some of these link parties.