Basmati Rice Pudding With Cocoa Custard Recipe

Name: Basmati Rice Pudding With Cocoa Custard Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Hot the evaporated lowfat milk and sugar in a small saucepan, stirring to dissolve the sugar.
3
Immediately pour over the cocoa mix and stir till smooth.
4
Stir in the liquid egg substitute and vanilla.
5
Set aside.
6
For the pudding, combine the rice and skim lowfat milk in the top of a double boiler over simmering water.
7
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.
8
Remove the pan from the heat and stir in the evaporated lowfat milk, sugar and vanilla.
9
Add in the reserved cocoa custard and stir.
10
Preheat oven to 350 degrees.
11
Spray a 2-qt baking dish with the vegetable oil spray.
12
Add in the pudding.
13
Place baking dish into a deep baking pan large sufficient for the dish to sit flat on the bottom.
14
Fill the pan with boiling water halfway up the sides of the baking dish.
15
Bake for 50 to 60 min, till the pudding has just set.
16
Remove the pudding to a wire rack.
17
Cold to room temperature, about 30 min.
18
Serve immediately in shallow bowls.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Basmati Rice Pudding With Cocoa Custard Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!