Description
A comforting and surprisingly delicious twist on classic rice pudding, this Zucchini Rice Pudding incorporates finely grated zucchini for added moisture and a subtle earthy note, making it a healthier yet equally decadent dessert.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups whole milk
- 1 cup water
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup finely grated zucchini (peeled and seeds removed)
- 1/4 teaspoon ground cinnamon, plus more for dusting
- 2 tablespoons unsalted butter
- Optional toppings: fresh berries, chopped nuts, a drizzle of honey
Instructions
- In a medium saucepan, combine Arborio rice, whole milk, and water. Bring to a gentle simmer over medium heat, stirring occasionally.
- Once simmering, reduce heat to low and cook, stirring frequently, for about 25-30 minutes, or until the rice is tender and the mixture has thickened.
- Stir in the granulated sugar, salt, vanilla extract, finely grated zucchini, and ground cinnamon.
- Continue to cook, stirring constantly, for another 5-7 minutes, until the zucchini has softened and is incorporated into the pudding.
- Remove from heat and stir in the unsalted butter until melted and combined.
- Pour the rice pudding into individual serving bowls.
- Let cool slightly before serving. Garnish with fresh berries, chopped nuts, a drizzle of honey, and a dusting of cinnamon, if desired.
Notes
- Ensure the zucchini is very finely grated to avoid any fibrous texture. Squeeze out any excess moisture before adding it to the pudding.
- Arborio rice is recommended for its creamy texture, but you can substitute with short-grain rice if needed.
- Adjust the sweetness to your preference.
- This pudding can be served warm or chilled.
- Prep Time: PT10M
- Cook Time: PT35M
- Category: Desserts
- Method: Stovetop
- Cuisine: Dessert
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg