Bobby’s Lighter Old Fashioned Rice Pudding

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Bobby’s Lighter Old Fashioned Rice Pudding Bobby’s Lighter Old Fashioned Rice Pudding Recipe Courtesy of

124 Less Calories
16g Less Fat

Servings: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

Ingredients Add to grocery list

1/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 cups fat-free milk
1 large egg, at room temperature
1 egg yolk
3 cups cooked white rice
1/4 cup raisins
2 teaspoons vanilla extract
2 teaspoons lemon juice
1/4 teaspoon freshly grated nutmeg
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
2 tablespoons sugar


Preheat the oven to 350° F. Spray a 1 1/2-quart casserole with nonstick spray.

In a saucepan, mix the sugar, flour, and salt. Slowly whisk in the milk. Cook, over medium-low heat, stirring constantly, until thickened. Beat the egg and egg yolk lightly, then whisk in about 1/2 cup of the hot custard to temper the eggs. Add the egg mixture to the custard and cook for 2 minutes longer, stirring constantly with a wooden spoon.

Remove from the heat; stir in the rice, raisins, vanilla, lemon juice, and nutmeg. Pour into the casserole. Bake 20 minutes. Five minutes before the pudding is done, make the meringue: Beat the egg whites and cream of tartar in a deep, narrow bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition.

Remove the pudding from the oven and top with the meringue, swirling it into peaks. Bake for 12 to 15 minutes or until browned.

Original Recipe courtesy Paula Deen

Nutritional Information: Per Serving: 198 Cal; 8 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 38 g Carb; 1 g Fiber; 19 g Sugar; 212 mg Calcium; 1 mg Iron; 230 mg Sodium; 58 mg Cholesterol

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Reader Comments:


My kids love rice pudding. When cooking rice, I simply cook a little extra, add a tad of butter, sweetened condensed milk & cinnamon to the leftover rice & viola, we have warm rice pudding!

By Cyndi on October 12, 2012


to paula love your show your recipes are so........ good . keep up the good job you are doing. thank you laura.

By laura thorkilson on September 09, 2012


HELLO from Canada: You can even cut down the sugar content by using Splenda in place of your sugar. I am a Type II diabetic and I cook with Splenda (it is usually used as 1 to 1, ie 1 cup of sugar you would use 1 cup of Splenda - I would use for 1 cup of sugar a 1/2 cup of Splenda - this is just an example). Love your recipes - I am looking for Cupcakes baked in an ice cream cone (flat bottom). Janice

By on April 26, 2012


Dear Paula, I also am a type 2 diabetic. Do you have any sugar free recipes coming in the future. Thanks You, Phyllis Brown,

By phyllis brown on January 24, 2012


This is great. Like mother,like sons.Totally awesome r these recipes. Trying nachos and rice pudding this weekend. Go good together, huh! Anyway keep up the good work guys. y'all got some great recipes.

By debbe hahn on October 27, 2011


Very Good!

By Anonymous on January 30, 2010


By Anonymous on January 29, 2010

I am so excited to see theese recipes; with a lighter take. I love all of them they look very easy and just as mouth watering.I am looking forward to trying them all.

By Priscilla Kristen Ferren on February 18, 2010

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