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A silky, creamy dessert pudding that is low in calories and sugar, made with rice, almond milk, and zero-calorie brown sugar, offering a comforting treat that fits a healthy lifestyle.

Ingredients

Scale
  • 1 ½ cups water
  • ¾ cup uncooked long grain rice (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)

Instructions

  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, 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.

Notes

Use long-grain white rice for classic pudding texture; brown rice requires more liquid and longer cooking., Temper the egg with hot rice mixture before adding to avoid scrambling., Use a heavy-bottomed pan and medium heat to prevent sticking or burning., If pudding thickens after chilling, add a splash of milk to loosen before serving., For smoother texture, mash some rice or blend a portion and stir back in., Swap dried cranberries with raisins or leave out fruit as desired., Vegan option: skip egg, thicken with cornstarch slurry or cook longer; use coconut milk for richness., Store refrigerated for 4-5 days; not recommended to freeze due to texture changes., Reheat gently over low heat, stirring frequently, and add milk if needed to loosen., Avoid instant rice for best texture.

Nutrition

Find it online: https://cookingcrumbs.com/low-calorie-rice-pudding-lose-weight-by-eating/