Classic Rice Pudding (Low-Sugar)

SERVINGS: 4 BOWLS

Creamy, comforting, and gently spiced, this low-sugar rice pudding is a nostalgic dessert made lighter. Perfectly sweetened with monk fruit and finished with a hint of vanilla and cinnamon, it’s a cozy treat you can enjoy anytime.

Ingredients:

½ cup uncooked brown rice (or cauliflower rice for ultra low-carb)
2 cups unsweetened almond milk
¼ cup heavy cream (optional for extra creaminess)
¼ cup monk fruit sweetener, or to taste
1 tsp vanilla extract
½ tsp cinnamon
Pinch of salt
Optional: 1 egg yolk (for custard style texture)

Instructions

1. Combine: In a saucepan over medium heat, combine rice, almond milk, and salt. Bring to a simmer.
2. Simmer: Reduce heat to low, cover, and cook for 20–25 minutes (longer for brown rice) until rice is tender and liquid is absorbed. Stir occasionally.
3. Stir: Stir in sweetener, cinnamon, vanilla, and cream. For custard-style pudding, whisk a yolk into a small amount of warm pudding, then stir it back into the pot and cook for 2 more minutes, stirring constantly.
4. Cool: Remove from heat and let cool slightly. Serve warm or chilled.
5. Optional: Top with a sprinkle of cinnamon or a dollop of whipped cream.

NUTRITION Per Serving % of Daily Value

Calories 165 —
Total Fat 10.2g —
Saturated Fat 4.1g —
Polyunsaturated Fat 0.5g —
Monounsaturated Fat 3.4g —
Trans Fat 0g —
Cholesterol 56mg —
Sodium 110mg ~5%
Total Carbohydrates 14.3g —
Dietary Fiber 1.4g —
Total Sugars 1.2g —
Protein 4.3g —
Vitamin A 120mcg ~13%
Vitamin C 0mg —
Vitamin D 0.2mcg ~1%
Potassium 140mg ~3%
Calcium 150mg ~12%
Iron 0.6mg ~3%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here