Here's a simple, low-cholesterol rice pudding. It's an ideal use for leftover rice, but if you don't happen to have any, cook 1 cup


1 1/2 cups low-fat (1%) milk
1/2 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
3 cups cooked rice
1/3 cup dried cherries, dried cranberries, or raisins
1/4 cup reduced-fat sour cream


1 In a medium saucepan, stir together the milk, sugar, cinnamon, and salt. Bring to a simmer over medium heat.

2 Stir in the cooked rice. Return to a simmer, cover, and cook until the rice is creamy, about 10 minutes. Remove from the heat and stir in the dried cherries.

3 Let cool to room temperature. Stir in the sour cream and refrigerate until chilled. Makes 6 servings

Plum-Ginger Rice Pudding Substitute ground ginger for the cinnamon. Use diced dried plums (prunes) instead of dried cherries. Add 1/2 teaspoon vanilla when stirring in the fruit in step 2.

Nutrition Facts

per serving:
calories 233
total fat 1.7g
saturated fat 1.1g
cholesterol 6mg
dietary fiber 1g
carbohydrate 48g
protein 5g
sodium 137mg

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands.

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 20 Oct 2011

Last Modified: 06 Apr 2015