Guilt-Free Rice Pudding

**Update - it is even better a day later! :) I threw the leftovers in the fridge yesterday and just heated some up for a little pre-lunch goody! Yum :)**

Mmmm... I have been craving rice pudding for goodness knows how long! I can't remember the last time I had it but I know it's been way too long! It was sort of a staple dessert for my family growing up. We really only ate dessert after Sunday lunch but we often had rice pudding... it's like ambrosia to me!

I found this recipe in Cooking Light and tagged it to try but since my husband won't eat it, I've been reluctant to try it. I finally decided "oh well, too bad for him" and made it anyway! So creamy and delicious - he obviously doesn't know what he's missing ;)

It's really low-fat and I skipped the salt that was called for in the recipe... the egg does add quite a bit of cholesterol but it's really not much since it's only 1/4 egg per serving. Besides, it's protein! :) You could use 2 egg whites in place of the whole egg to make it even less of a guilty dessert.

Serves 4

Ingredients:
1 cup cooked short-grain rice (I used 1/2 cup dry rice and 1 cup water to get this)
1 3/4 cup fat-free milk
1/6 cup sugar
1/8 cup nonfat dry milk
1 large egg, beaten
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Method:
1. Combine the rice, liquid and dry milks, and sugar in a large saucepan over medium heat; bring to a simmer. Simmer for 30 minutes; stirring occasionally.

2. Place the egg in a medium bowl. Gradually add half of the rice mixture, stirring constantly with a whisk while adding. Return the egg mixture to the pan/remaining rice over medium-low heat. Cook for 2-3 minutes, stirring constantly. Remove from the heat, stir in the vanilla, cinnamon, and nutmeg.

Reference:
Based on the Rice Pudding recipe from the October 2007 issue of Cooking Light magazine.
Changes: I actually used medium-grain rice since I couldn't find short-grain that wasn't obnoxiously expensive! I left out the raisins (I'm actually eating those on the side!) and I added some nutmeg in place of half the cinnamon. My mom makes rice pudding and uses nutmeg so we can thank her for that :)
She also bakes it - I am definitely going to have to remember to ask for the recipe!