Healthier Creamy Rice Pudding Recipe -
Healthier Creamy Rice Pudding Recipe

Healthier Creamy Rice Pudding

Recipe by  

"The key to making Erica's mom's recipe for rice pudding healthier is using brown rice instead of white. It's delicious and nutritious!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    45 mins
  • COOK

    20 mins

    1 hr 5 mins


  1. Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
  2. Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.
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  • Editor's Notes:
  • This recipe may also be made using sugar-like sweetener (such as Splenda ®) instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.
  • This recipe is a healthier version of Creamy Rice Pudding.

Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2013

This is a wonderful recipe! I made it yesterday morning with left-over b rice. I used 1% milk, was short of raisins so added dried cranberries to make the right amount and added a couple of shakes of cinnamon .. just like Mom used to make! Very creamy and yummy!

Most Helpful Critical Review
Jul 12, 2013

I give this about 3.5 stars. It was honestly, just way too sweet for my taste. After making this, I believe I had made the original recipe for this rice pudding and thought exactly the same. I only had 1/2 cup of raisins, so I used that much. I still thought there were too many raisins. I was surprised the recipe did not say to temper the eggs. I decided to follow the recipe as written, and learned I was right about that. I ended up with a few egg white bits in the pudding. I also thought the pudding was slightly too thin, but thickened after it cooled. I added some cinnamon in my serving bowl and it did cut through the sweetness a tad. I guess, I will keep looking for a good but slightly healthy recipe that has the right balance of creaminess to sweetness.

Feb 09, 2013

Very surprised this turned out great as I usually have trouble with brown rice turning out crunchy. I think maybe the key is instead of simmering the rice like I usually do that I followed this recipe and cooked on medium-low. VERY good. I added cinnamon.

Jan 21, 2013

looks simple and will be fun to tweek at some time. I am making it now and am sure it will be wonderful - if not I will let everyone know

Jan 07, 2014

I loved this recipe. I changed it a bit. I used unsweetened almond milk instead of cow's milk, omitted the butter entirely, and only used 1/4 cup of sugar, which was more than enough. I also left out raisins because I don't like them, and like other reviewers, I tempered the egg first with the last 1/2 cup of milk. This recipe turned out great and everyone in the house loved it. Next time I will have to double the recipe!

Feb 20, 2013

I love it! I used honey instead of sugar and dried cherries. Yummy! !

Mar 08, 2014

Yum! Made this with coconut/almond milk. Doubled the recipe but used only 1/2 cup sugar (it's def sweet enough) and omitted the raisins. Also added some cinnamon. Soooo good!!!

Jul 09, 2013

This turned out great for me and I love that it's made using brown rice. I had currants on hand, so I used them instead of raisens. Although I think it would even be good on it's own without the fruit (if you happen to not have any and still want to make this). I also used slightly less sugar, only because I'm not big on sweet, and a dash of cinnamin and nutmeg on each serving. Delicious!


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 69.2 g
  • 22%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 252 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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