I know whole milk would be best, but I would like to cut down on fat and calories...without sacrificing creaminess. Can it be done? Thanks Food52ers!
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I don't know if it'd cut down on fat, but I use the coconut cream off the top of coconut milk in my rice pudding.
Maybe using arborio rice and making it risotto style?
Thank you!! This'll work perfectly.
Both of the above (coconut milk/cream and arborio) will do a lovely job of creamy. Also not completely sure about the coconut milk fat issue, but it is a dairy-free alternative for those who are interested in that. :)
Pat is a trusted home cook.
I've made this on with 2% milk and it's still creamy
Rice puddin' was a staple growing up. Mum always used sticky, sweet rice to make it (sushi rice). The starch of the rice helped thicken and bind. I will admit that it was always made with single cream, but the starch of the rice does give the creamy texture you are looking for.