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A creamy, comforting rice pudding with only 108 calories per half-cup serving and nearly zero sugar, made with a zero-calorie brown sugar substitute and unsweetened almond milk. Adaptable, easy to make on stovetop with pantry staples, and perfect for meal prep.

  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

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

Instructions

  1. Combine 1 ½ cups water and ¾ cup uncooked rice in a medium saucepan.
  2. Bring the mixture to a boil over high heat.
  3. Reduce heat to medium-low, cover, and simmer gently for 35-40 minutes until rice is tender and most water is absorbed.
  4. Transfer cooked rice to a larger saucepan and stir in 1 ½ cups almond milk, zero-calorie brown sugar substitute, and salt.
  5. Cook over medium heat for 15-20 minutes, stirring occasionally, until pudding thickens.
  6. In a small bowl, whisk beaten egg with remaining ½ cup almond milk.
  7. Temper the egg mixture by slowly stirring 2-3 tablespoons of hot rice mixture into the egg mixture, then pour back into the pot while stirring constantly.
  8. Cook on medium-low heat for 1-2 minutes, stirring constantly until creamy and slightly thicker; do not boil.
  9. Remove from heat and stir in vanilla extract.
  10. Stir in ground cinnamon and dried cranberries if desired.
  11. Serve warm.

Notes

Use long-grain rice to avoid mushy or grainy texture; rinse rice briefly for less sticky pudding., A heavy-bottomed saucepan helps prevent scorching., Tempering the egg avoids lumps for smooth texture., If pudding is too thick after chilling, stir in a bit of milk when reheating., Sweetness can be adjusted and other sweeteners like honey or regular brown sugar can be used but increase calories and sugar., For vegan version, skip egg and use cornstarch slurry or blended silken tofu to thicken., Add-ins such as dried fruit, nuts, or spices like nutmeg or cardamom can customize flavor., Recipe keeps 4-5 days in fridge; freezing is not recommended due to texture changes., Reheat gently with splash of milk to restore creaminess.

  • Author: Ashley
  • Prep Time: 0 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: ½ cup (per serving)
  • Calories: 108 kcal per ½ cup serving
  • Fat: 2.1 g per serving
  • Carbohydrates: 19.2 g per serving
  • Protein: 2.9 g per serving