Low Calorie Rice Pudding – Lose Weight By Eating

This Low Calorie Rice Pudding is a total winner when you want something sweet but light! At only 108 calories per half-cup serving, you can enjoy every bit of this silky, creamy treat without any guilt. Plus, it has just 0.1 grams of sugar thanks to my clever low calorie trick (check the recipe card below!). It’s a cozy, comforting dessert that fits perfectly into a healthy lifestyle.

Nutrition

Calories: 108kcalCarbohydrates: 19.2gProtein: 2.9gFat: 2.1gSaturated Fat: 0.4gCholesterol: 27mgSodium: 170mgPotassium: 100mgFiber: 0.6gSugar: 0.1gCalcium: 12mgIron: 1mg

Keyword healthy rice pudding, low calorie rice pudding, rice pudding

Make this? Let me know how it turned out for you!

This low calorie rice pudding proves you don’t have to sacrifice comfort or flavor to stick to your goals. Each half-cup serving is just about 108 calories — super light and with only 0.1 grams of sugar if you use the zero-calorie brown sugar I suggest. Don’t worry, it still tastes sweet, rich, and cozy, without any heavy cream or loads of sugar.

You’ll get tender rice slowly simmered in almond milk with a whipped egg stirred in at the end to give it that silky, velvety feel. This recipe is perfect to serve warm right from the pot or chilled if you want something thicker and make-ahead friendly.

It’s a very adaptable recipe. Swap in your favorite milk, use raisins instead of cranberries, or check the vegan notes later on if you want to skip the egg. Down below, I also share tips on preventing grainy texture, how to reheat leftovers perfectly, and some fun mix-in ideas so you can make it your own.

• What you’ll find below: a full ingredients list and step-by-step instructions, tips for getting a creamy pudding, handy swaps, storage advice, and answers to common questions.
• Time and servings: about 1 hour total time; makes around 6 servings (calories listed in the card above).

Comforting Flavor, Fewer Calories

This low calorie rice pudding delivers the warm, homey flavors of classic rice pudding, but in a lightened-up way that fits easily into your day. At about 108 calories per serving and nearly sugar-free, it’s a rare treat that feels indulgent but is super easy to include in a balanced meal plan.

• Low calorie, low sugar: Each half-cup serving has just 108 calories and almost no sugar with the zero-calorie sweetener option.
• Creamy without heavy cream: Thanks to slow cooking and a beaten egg, you get that luscious, rich texture without any heavy cream adding extra calories.
• Pantry-friendly and budget smart: Uses simple staples you likely already have—rice, milk, egg, cinnamon—making it easy to whip up anytime you want.
• Totally versatile: Swap any milk—almond, cow’s, oat, or coconut—and switch out sweeteners or mix-ins like raisins or nuts to keep it fresh and suited to what you have on hand; for a dairy-free spin, try Almond Milk Rice Pudding.
• Easy and meal-prep friendly: Mostly hands-off simmering with a quick finish (or go completely set-it-and-forget-it with this Slow Cooker Rice Pudding). You can make it ahead and keep it in the fridge for several days for quick snacks or desserts.
• Kid- and crowd-pleasing: The familiar cinnamon flavor and creamy texture make it a dessert the whole family will love—served warm or cold.

In short: this pudding is comforting, adjustable, and surprisingly light — perfect for a weeknight dessert or anytime you want something sweet but simple.

This low calorie rice pudding is all about cozy comfort with a healthy twist. At only 108 calories for a half-cup serving, it’s low in calories and sugar (just 0.1 grams when using zero-calorie brown sugar) yet still sweet and satisfying. Made from pantry staples—rice, almond milk, egg, cinnamon—it’s an easy way to enjoy a creamy, wholesome dessert without heavy cream or added sugar.

It’s also a great make-ahead dessert. Chill it for a thicker texture or serve warm from the pot. Perfect for meal prep or a quick treat any night of the week.

What’s in the Pudding

• 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 It

1. Combine 1½ cups water and ¾ cup uncooked long-grain rice in a medium saucepan.
2. Bring to a rolling boil over high heat.
3. Reduce heat to medium-low, cover, and simmer 35–40 minutes until the rice is tender and most of the water is absorbed.
4. Transfer the cooked rice to a large saucepan and stir in 1½ cups almond milk, ⅓ cup zero-calorie brown sugar (or sweetener), and ¼ teaspoon salt.

5. Cook over medium heat, stirring occasionally, 15–20 minutes until the mixture is creamy, thick, and the rice is very soft.

6. In a small bowl, whisk the remaining ½ cup almond milk with the beaten egg.
7. Temper the egg by whisking 2–3 tablespoons of the hot rice mixture into the egg, then pour the egg mixture back into the pot while stirring constantly.
8. Cook 1–2 minutes more, stirring nonstop, until the pudding thickens slightly.
9. Remove from heat and stir in 1 teaspoon vanilla extract.
10. Stir in 3 teaspoons ground cinnamon and ¼ cup dried cranberries, if using.

Tips for Creamy Texture

• Long-grain white rice works best for that classic pudding texture. Brown rice is fine but takes more liquid and longer cooking (see variations below).
• Temper the egg by mixing in hot pudding liquid before adding fully to the pot, to avoid scrambled bits. If you’re new to tempering, see the step-by-step custard method.
• Use medium heat for a gentle simmer—stay attentive so the rice doesn’t stick or burn. A heavy-bottomed pan helps spread heat evenly.
• If the pudding thickens too much after chilling, just stir in a splash of milk to loosen it before serving.
• For a smoother texture, mash some rice with a spoon or pulse a bit in a blender and stir back in.
• Adjust sweetness based on your preference. The zero-calorie brown sugar keeps sugar super low; swapping in regular sugar or other sweeteners will adjust calories and sugar content.
• If you like plumper fruit, soak dried cranberries or raisins in hot water for a few minutes before adding.

Flavor and Ingredient Swaps

• Use raisins instead of dried cranberries for a classic twist — swap them 1:1. For the traditional version, see Old Fashioned Rice Pudding.
• For a richer pudding, try full-fat dairy milk or light canned coconut milk instead of almond milk (calories go up), or make this Creamy Condensed Milk Baked Rice Pudding.
• Brown rice option: Use 1 cup brown rice and add ½ to 1 cup extra liquid; cook 50–60 minutes until tender.
• Change up spices: Swap cinnamon for ½ teaspoon ground cardamom, add nutmeg, or stir in a bit of orange zest for a fresh flavor.
• Add texture with toasted nuts like almonds, walnuts, or sprinkle shredded coconut on top just before serving.
• For a vegan or dairy-free version, skip the egg and thicken with 1-2 tablespoons cornstarch dissolved in reserved milk added near the end of cooking, or cook longer until creamy. Using coconut milk will also boost richness.

Storing and Meal Prep

Meal Prep: This low calorie rice pudding is fantastic for meal prep! Make it a day or two ahead, then chill it in an airtight container in your fridge for a ready-to-eat dessert or snack. If you have leftover cooked rice, try this quicker method for rice pudding made with cooked rice to speed things up.
Storage: It keeps well for 4 to 5 days refrigerated. I don’t recommend freezing because it affects the texture.

Answers to Common Questions

• Can I use instant rice? Instant rice isn’t the best choice here — it cooks too quickly and won’t give you that creamy, slow-simmered texture. Plus, the liquid ratio and timing differ, which can lead to gummy pudding.
• Can I use leftover cooked rice? Yes! Just cut back on the water at the start and add the rice to your milk mixture. Simmer until creamy. It’ll need less cooking time and liquid compared to starting with uncooked rice. If you still have extra rice on hand, try this tofu fried rice for an easy, flavorful way to use leftovers.
• How do I make this vegan? Skip the egg and thicken the pudding with a cornstarch slurry made from 1-2 tablespoons cornstarch mixed with cold milk added towards the end of cooking. Or simmer longer to break down the rice fully. Using coconut milk also adds richness without dairy, as you’ll see in this quick, creamy coconut chickpea curry.
• Can I substitute other milks? Absolutely! Cow’s milk, oat milk, soy milk, or coconut milk all work. Just keep in mind calories and creaminess will change depending on the milk’s fat content.
• How should I reheat leftovers? Warm gently in a saucepan over low heat, stirring often. Add a splash of milk to loosen the pudding if it’s thickened. You can also microwave it in short bursts, stirring between intervals.
• Why is my pudding grainy? Grainy texture usually means the rice isn’t fully cooked or it cooked too long without enough liquid. Make sure the rice is soft before finishing, and if it’s coarse, add a bit more milk and simmer a little longer to soften it.