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Light rice pudding

It’s hot, it’s really hot here. I’m tired and I keep forgetting things and making silly mistakes. I live in a constant haze, trying to figure out how not to make collide dreams, reality, expectations and future projects. Maybe I just need holidays, after all!

Today I just want to take the chance to introduce you the new G2Kitchen issue, fresh, summery and made with the usual passion and enthusiasm. Unfortunately this will be the last issue, it has been an extraordinary experience, I lived for a while the dream of working in a real editorial staff! As usual, here you can read one of my recipes from the magazine translated in English.

You won’t be able to convince me that eating light is boring, sad and above all that we can not eat something sweet! Just take this rice pudding: I would have done the classic version with fresh cream instead of half skimmed milk and I would have used a little more sugar, but since it’s summer and you know how things go when you have to show the winter laziness on a beach, you can also decline it in light version.

The rice will release the starch, which will give you a creamy feeling without adding any additional fat and the vanilla pod, with its intense and tropical aroma, will wrap you in a sweet cloud.



  • 250 g of rice
  • a pinch of salt
  • 500 ml semi-skimmed milk
  • 1 vanilla bean, split open
  • 6 tablespoons sugar


  1. Cook the rice in boiling water with a pinch of salt for 15 minutes (or according to the packaging instructions), drain and transfer to a non-stick pan.
  2. Cover the cooked rice with 500 ml of low-fat milk, add the vanilla pod and 6 tablespoons of sugar. Allow to simmer gently over low heat for about 30 minutes, stirring frequently with a wooden spoon or silicone spatula to prevent from sticking. Let it simmer until the milk has been almost completely absorbed.
  3. Remove from the heat and blend partially the rice with an immersion blender.
  4. Divide into small individual bowls and refrigerate.
  5. Just before serving, sprinkle with a dusting of icing sugar or desiccated coconut, or, as in this case, with a spoonful of rose petals jam. It ‘s also very good served with a few tablespoons of chopped fresh fruit.
  6. I have served the rice pudding with the delicious rose petals jam made by Emiko.

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This Post Has 21 Comments

  1. Delightful! A bit of lightness is always welcomed, especially if it’s paired with deliciousness.



  2. There’s something so wonderful and comforting about rice pudding. I like the idea of a “light” version as well. Do you use risotto type rice?

  3. I always try and make my creamy recipes with lowfat milk and they usually work. This is a beautiful recipe and gorgeous photos (as usual). Perfect recipe for summer (cold) or winter (warm).

  4. @ Rosa: thank you dear!

    @ Sara: exactly, it’s highly comforting for me, my fav comfort food! I used the ‘originario’ rice, because ” it has a round grain, suitable for making soups. The round, small, pearly grain gives a very good yield in cooking, and it fully absorbs the flavours of the seasoning. Once also used to make risottos o milk rice, this rice is suitable for the preparation of rice nuggets and sweets. By slightly prolonging its cooking time you can obtain the ideal consistency to make rice gnocchi.” (source:

    @ Tori: thank you for the buzz!

    @ Jamie: actually I use half skimmed milk every time as well, first because it’s easier for me to digest, secondly because it’s better for my diet! 😉 I love it in winter, too!

  5. Such beautiful photos- the make me very hungry. I’m sorry to hear that this is the last issue; but what a lovely post to send off with!

    1. the jars are saved from some yoghurt, I washed them and now I store them in my cupboard for this kind of dessert!

    1. they are very easy to make, so they really are worth a try, especially if you’re searching for a light yet yummy dessert!

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