Rice Pudding
Credit: Johnny Miller

Looking for a lite-bite dessert? Marc Vetri, the Philadelphia chef behind Vetri and Alla Spina, brings his rustic Italian sensibility to a cozy rice pudding recipe that's even more fun (and lower-cal!) to eat in these mini portions.

Makes: 8 to 10 servings, yielding 5 cups to fill 20 mini ramekins (enough for seconds)


8 cups whole milk1 6-oz. can sweetened condensed milk1 cup Arborio rice4 tbsp unsalted butter½ cup sugar¼ tsp fine sea salt1 vanilla bean or 1¼ tsp vanilla extract4 large eggs, beaten2 oz. dark chocolate, grated


1. Combine milk, condensed milk, rice, butter, sugar, and salt in a medium saucepan. Split vanilla bean lengthwise and scrape seeds into pan, stirring until dispersed (or add vanilla extract).2. Bring mixture to a boil; reduce heat and simmer until rice is tender, about 40 minutes, stirring every 5 minutes.3. Whisk in eggs and cook for 1 minute (the mixture should coat the back of your spoon). Remove from heat and let cool to room temperature.4. Fill mini ramekins; sprinkle with chocolate right before serving. Make pudding up to four days in advance; store in a closed container in the fridge.