• Basmati Rice Pudding With Cocoa Custard

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    • 3/4 c. unsweetened Dutch-processed cocoa pwdr
    • 1/4 c. light corn syrup
    • 1 1/4 c. evaporated skim lowfat milk
    • 1/3 c. sugar
    • 1/2 c. nonfat liquid egg substitute, lightly beaten
    • 1/2 tsp vanilla extract
    • 1/2 c. basmati rice
    • 1 c. skim lowfat milk
    • 1 1/4 c. evaporated skim lowfat milk
    • 1/4 c. sugar
    • 1/2 tsp vanilla extract Vegetable oil cooking spray About 6 c. boiling water


    1. For the custard, combine the cocoa pwdr and corn syrup in a bowl and mix thoroughly. Hot the evaporated lowfat milk and sugar in a small saucepan, stirring to dissolve the sugar. Immediately pour over the cocoa mix and stir till smooth. Stir in the liquid egg substitute and vanilla. Set aside.
    2. For the pudding, combine the rice and skim lowfat milk in the top of a double boiler over simmering water. Cover and cook over medium-low heat for about 45 min till most of the liquid has been absorbed and the rice is tender but not soft.
    3. Remove the pan from the heat and stir in the evaporated lowfat milk, sugar and vanilla.
    4. Add in the reserved cocoa custard and stir.
    5. Preheat oven to 350 degrees. Spray a 2-qt baking dish with the vegetable oil spray.
    6. Add in the pudding. Place baking dish into a deep baking pan large sufficient for the dish to sit flat on the bottom. Fill the pan with boiling water halfway up the sides of the baking dish. Bake for 50 to 60 min, till the pudding has just set. Remove the pudding to a wire rack.
    7. Cold to room temperature, about 30 min. Serve immediately in shallow bowls.

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