Tropical Rice Pudding
A lighter version of a comfort classic, so no need to skip dessert. Tropical rice pudding is the perfect dessert (or snack), served chilled or room temperature that is perfect for the warmer weather.
Most people (including myself), like to enjoy a lighter dessert that’s not too heavy in the spring and summer months.
This is a lighter version of rice pudding that can be serve chilled on warm evenings or an after lunch treat and the tropical fruit topping adds a natural sweetness. (I’ve also been known to eat it for breakfast).
Cooked on the stovetop, I’ve discovered that you can enjoy a creamy and healthy low fat rice pudding using low fat milk. Boiling the rice in the milk instead of water is the first secret. The second is the type of rice used, arborio.
Arborio is used for risotto and because of its high starch content, when it released during cooking, makes the milk even creamier. You’ll notice there is no cinnamon in this rice pudding because I wanted the fresh vanilla flavor to be prominent so I left it out. You can add a small pinch if you like.
Tropical Rice Pudding
A lighter version of a classic with fresh vanilla and nutmeg, topped with mango, papaya and kiwi for natural sweetness.
Ingredients
- 4 cups (946 ml) low fat milk
- 1/4 teaspoon salt
- 1/2 cup (104 grams) granulated sugar
- 1/2 vanilla bean
- 1 cup (175 grams) arborio rice
- 1/4 teaspoon freshly grated nutmeg
- 1 papaya, cut into cubes
- 1 mango, cut into cubes
- 1 kiwi, cut into cubes.
Instructions
- Add the milk, sugar and salt to a saucepan and heat over high heat.
- Slice the vanilla bean lengthwise and using the tip of a knife, scrape out the seeds. Add the seeds and and the bean to the milk.
- Grate in the nutmeg and add the rice. Whisk to break up any lumps of vanilla seeds.
- Bring the milk to a boil, reduce heat to medium low and cook for 20 minutes stirring frequently to prevent the rice from sticking to the bottom of the pan and clumping together.
- Remove vanilla bean.and cook for a further 5 to 10 minutes until thickened, stir occasionally.
- Transfer to a bowl and cover with plastic wrap placed directly onto the pudding so a skin doesn't form.
- Refrigerate for 1 to 2 hours until chilled.
- Serve in bowls topped with the fruit.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 450Saturated Fat 3gCholesterol 18mgSodium 261mgCarbohydrates 89gFiber 3gSugar 47gProtein 11g
For the holidays, White Chocolate Rice Pudding is a delicious festive treat.
Tropical Rice Pudding
A lighter version of a classic with fresh vanilla and nutmeg, topped with mango, papaya and kiwi for natural sweetness.
Ingredients
- 4 cups (946 ml) low fat milk
- 1/4 teaspoon salt
- 1/2 cup (104 grams) granulated sugar
- 1/2 vanilla bean
- 1 cup (175 grams) arborio rice
- 1/4 teaspoon freshly grated nutmeg
- 1 papaya, cut into cubes
- 1 mango, cut into cubes
- 1 kiwi, cut into cubes.
Instructions
- Add the milk, sugar and salt to a saucepan and heat over high heat.
- Slice the vanilla bean lengthwise and using the tip of a knife, scrape out the seeds. Add the seeds and and the bean to the milk.
- Grate in the nutmeg and add the rice. Whisk to break up any lumps of vanilla seeds.
- Bring the milk to a boil, reduce heat to medium low and cook for 20 minutes stirring frequently to prevent the rice from sticking to the bottom of the pan and clumping together.
- Remove vanilla bean.and cook for a further 5 to 10 minutes until thickened, stir occasionally.
- Transfer to a bowl and cover with plastic wrap placed directly onto the pudding so a skin doesn't form.
- Refrigerate for 1 to 2 hours until chilled.
- Serve in bowls topped with the fruit.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 450Saturated Fat 3gCholesterol 18mgSodium 261mgCarbohydrates 89gFiber 3gSugar 47gProtein 11g
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13 Comments on “Tropical Rice Pudding”
Comfort food with a fruity twist, sounds fantastic!
I totally agree – I like my sweet treats to be light! As soon as I saw the title, I thought, Ooo…! I LOVE rice pudding – it’s one of my very favorite desserts, but I’ve never had it with the tropical fruit topping… why?! I have no idea! But this is something I absolutely need to try!
My mouth is watering at the sound of that kiwi-mango-papaya combo, Janette!
I always loved traditional rice pudding when I was a child – love this updated spring summer version! 🙂
Love this tropical rice pudding! Looks yum! I have read about this a2 milk and I agree with you.
What a delicious and light dessert! Especially when on diet like I am right now!
MMm this sounds so lovely! I have to confess rice pudding is not something I’ve ever made before. I need to remedy this!
Your recipe sounds delicious and the pictures, beautiful! Such a yummy combination with the fruit.
You brought me right back to Asia with this delicious rice pudding! Love it!
Ohhhhh yummyyyyyyy! I love rice pudding and I love exotic fruit, and I love mango rice pudding too! 😀
I am suddenly craving rice pudding
I recently had a topical rice pudding at a fast food place and I really liked it! Yours looks amazing of course! Need to get some A2 milk!
Yummy yum yum! This looks awesome. I think rice pudding might be one of my favorite comfort foods, and you’ve made it even better with tropical fruit! Awesome!
I have begun to see that A2 milk in the store and was curious about it. I always make my rice pudding as you do, by boiling the arborio in milk instead of water, for a better flavor.