Low Calorie Rice Pudding – Lose Weight By Eating

This low calorie rice pudding is a total game-changer! At just 108 calories per half-cup serving and with nearly zero sugar, this dessert lets you indulge guilt-free. The secret to keeping it sweet without the sugar? I share my little low calorie trick in the recipe card below, so don’t miss it!

Why It’s So Satisfying

This low calorie rice pudding feels like a warm hug in a bowl — creamy, sweet, and ultra comforting — but with only 108 calories per half-cup and close to zero sugar thanks to a clever brown sugar substitute and almond milk. What I love most is how it uses everyday pantry staples and is super easy to make on the stovetop. Plus, it’s forgiving: swap milks, sweeteners, or dried fruit without worry, and it still tastes like traditional rice pudding. Bonus, it stores great so you can prepare it ahead and enjoy for several days.

• Low calorie and super low sugar but still naturally sweet and full of flavor.
• Creamy texture thanks to slow cooking and the addition of beaten egg for richness.
• Flexible recipe — use your preferred milk, sweetener, or dried fruit to fit your needs.
• Perfect for meal prep, easy to reheat, and keeps well stored in the fridge.

This rice pudding strikes the perfect balance between indulgence and health. With only around 108 calories in a half-cup serving and about 0.1 grams of sugar, it’s a satisfying dessert that still feels light and fresh. The secret blend of zero-calorie brown sugar substitute and unsweetened almond milk keeps the sweetness bright and the calories low — see the recipe card for details!

• Low calorie and low sugar: Savor a sweet treat that doesn’t derail your healthy eating goals — ideal for portion control or a lighter dessert fix.
• Creamy and classic: Thanks to slow gentle cooking and the beaten egg, you get that velvety, silky pudding texture without heavy cream or added fat.
• Pantry staples & simple: Only a handful of everyday ingredients, no fancy equipment needed — perfect for busy cooks.
• Easy to customize: Switch up milks, sweeteners, or dried fruit to tailor it exactly to your taste or dietary needs (check out the Variations section below!). You can even make it vegan by skipping the egg and using a cornstarch slurry or blending in silken tofu.
• Make-ahead friendly: Keeps beautifully for 4-5 days in the fridge, reheats easily with just a splash of milk, and works great for breakfast, snacks, or dessert.
• Very forgiving: Small tweaks in ingredients won’t ruin the pudding, so feel free to experiment and make it yours.

Full Ingredient List

• 1 ½ cups water
• ¾ cup uncooked rice long grain white or brown (not instant)
• 1 egg beaten
• 2 cups unsweetened almond milk divided
• ¼ teaspoon salt
• ⅓ cup All-Natural Zero Calorie Brown Sugar
• 1 teaspoon vanilla extract
• 3 teaspoons ground cinnamon
• ¼ cup dried cranberries (optional)

How to Make the Pudding

1. Combine 1 1/2 cups water and 3/4 cup uncooked rice in a medium saucepan.
2. Bring the water and rice to a boil over high heat.
3. Reduce heat to medium-low, cover, and simmer gently 35–40 minutes until the rice is tender and most of the water is absorbed.
4. Transfer the cooked rice to a larger saucepan and add 1 1/2 cups almond milk, 1/3 cup zero-calorie brown sugar substitute, and 1/4 teaspoon salt; stir to combine.
5. Cook over medium heat 15–20 minutes, stirring occasionally, until the pudding starts to thicken.
6. Whisk the beaten egg with the remaining 1/2 cup almond milk in a small bowl.
7. Temper the egg by slowly stirring 2–3 tablespoons of the hot rice mixture into the egg mixture, then pour the egg mixture back into the pot while stirring constantly.

8. Cook on medium-low for 1–2 minutes, stirring constantly, until creamy and slightly thicker; do not boil.
9. Remove from heat and stir in 1 teaspoon vanilla extract.
10. Stir in 3 teaspoons ground cinnamon and 1/4 cup dried cranberries (optional).

Pro Tips for Best Texture

• Always use long-grain white or brown rice — instant rice will give a mushy or grainy texture you don’t want.
• If you want a less sticky pudding, rinse the rice briefly before cooking to remove excess starch.
• Choose a heavy-bottomed saucepan so the pudding won’t scorch while thickening, and stir a few times throughout.
• Tempering the egg is key to avoid lumps. Just whisk a little hot pudding into the egg mixture first, then add it back to the pot slowly while stirring.
• If your pudding thickens too much after chilling, simply stir in a little milk when reheating to loosen it up.
• Adjust sweetness gradually. You can swap in regular brown sugar or honey, but remember that will add calories and sugar — so taste as you go!
• For an ultra creamy pudding, cook it a bit longer on low heat while stirring. If you want it thinner, reduce the cooking time or add extra milk.

Simple Swaps and Add-Ins

• Classic twist: swap the dried cranberries for raisins, chopped dates, or your favorite dried fruit.
• Dairy swap: use skim milk, 2% milk, or coconut milk instead of almond milk (coconut milk adds calories and a subtle tropical flavor).
• Vegan or egg-free: skip the egg and thicken the pudding with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold milk, stirred in and cooked until thick), or blend in silken tofu for creaminess.
• Spiced up: try adding ½ teaspoon ground nutmeg or cardamom alongside the cinnamon for a new flavor dimension.
• Added texture: stir in mashed banana, chopped apples, or toasted nuts like almonds or walnuts before serving for a fun crunch and flavor boost.

Storage and Meal-Prep Tips

Meal Prep: This low calorie rice pudding is fantastic for meal prepping! Make it a day or two ahead, chill it well, then store it in a sealed container in the fridge until you’re ready to enjoy.
Storage: It keeps wonderfully for 4-5 days in the fridge. Just avoid freezing as it can alter the creamy texture and make it grainy.

Common Questions Answered

• Can I use instant rice? Nope, instant rice isn’t a good fit—it tends to get mushy or grainy. Stick with long-grain white or brown rice for the best creamy texture.
• How long does it keep? Keep the pudding refrigerated in an airtight container for up to 4-5 days. Freezing isn’t recommended because the texture changes.
• Can I make this vegan? Absolutely! Skip the egg and thicken with a cornstarch slurry or silken tofu instead. The texture shifts a bit but it’s still tasty.
• How do I reheat leftovers? Warm gently in the microwave or on the stove with a splash of milk, stirring to bring back that creamy consistency.
• Why add an egg? The beaten egg adds richness and helps thicken the pudding into that velvety, creamy texture. Be sure to temper it so it blends smoothly without cooking into lumps.
• Does using real sugar change things? Yes, swapping in regular brown sugar or honey will boost calories and sugar content, but the recipe is still easy to follow and delicious.
• Can I use brown rice? Yes! Just expect a longer cook time and possibly extra liquid. Brown rice gives a nuttier flavor and a firmer texture.