Sweets seem to tempt our children every corner they turn. Even an active sports camp wasn’t a safe haven for this foodie mama. What I thought would be an afternoon energizer after a day of swimming, skating and dodge ball, turned out to be ice cream, ices and jello. All under the guise of snack.
While it’s important to voice concerns to our principles, camp directors and other adults in charge of feeding our children, the best weapon we have is our own cupboard. This isn’t code for boring, nor does it mean sweets are outlawed. Take rice pudding, for example. With proper balance and a bit of tweaking, this dessert can even be swapped in for breakfast, making you the coolest mom on the block.
First up was the sugar. Most recipes call for a lot of it to make rice pudding. I made do with a mere ¼ cup for a batch that yielded eight generous servings. Swapping in 2% milk for whole keeps the benefit of calcium with a lot less fat. Adding an egg white gives it a protein boost. Another great thing about this recipe? It’s prepared on the stovetop, instead of baking in the oven—a big hot weather bonus. I’d say that’s a win-win for the whole family.
Simple Vanilla Rice Pudding
Makes 8 servings
4 cups/900 ml low-fat milk
1/4 cup/54 grams sugar
1 teaspoon vanilla extract
1 cup/200 grams long grain white rice
1 egg white, beaten until very foamy
- Combine 3 cups milk, sugar and vanilla in a 4-quart saucepan. Bring to a very gentle boil. Add the rice, reduce heat as low as burner will go, cover and cook for 25 minutes, until the rice is tender and most of the milk, but not all, has been absorbed. Remove from heat.
- Fold the beaten egg white into the cooked rice mixture. Return to a very low heat and cook for 1 minute more. Transfer to a heat-proof bowl. Stir in remaining cup of milk. Let cool slightly and serve warm, or cool completely and store, covered, in the refrigerator.