Why You’ll Love This Healthy Rice Pudding

• It’s genuinely nourishing. Unlike traditional recipes loaded with heavy cream and refined sugar, this one uses ingredients that actually make you feel good from the inside out. You get a satisfying treat that’s also a source of wholesome energy.
• The texture is absolutely perfect. We’re aiming for that quintessential creamy-yet-substantial consistency that makes rice pudding so special. The trick is in the slow simmering, which coaxes the starch from the rice to create a naturally luxurious sauce.
• It’s incredibly versatile. Think of this recipe as a beautiful blank canvas. Once you’ve mastered the base, you can go wild with toppings and mix-ins depending on your mood—think fresh berries, a swirl of nut butter, or a sprinkle of warming spices.
• It’s meal-prep magic. This pudding keeps wonderfully in the fridge for days, making it the ultimate make-ahead breakfast or snack. Honestly, I think it tastes even better the next day after the flavors have had more time to mingle and get to know each other.

Ingredients & Tools

• 1 cup short-grain brown rice or Arborio rice
• 4 cups unsweetened almond milk (or milk of your choice)
• 1 cinnamon stick
• 1 tsp pure vanilla extract
• ¼ cup pure maple syrup (or raw honey)
• 1 pinch sea salt
• 1 large egg, lightly beaten (optional, for extra creaminess)
• Optional toppings: fresh fruit, chopped nuts, a dash of cinnamon

Tools: A medium-sized, heavy-bottomed saucepan, a wooden spoon, and a measuring cup.

The quality of your ingredients really makes a difference here. Using a good, starchy rice is non-negotiable for that creamy texture, and a real cinnamon stick—instead of ground—infuses the milk with such a warm, delicate flavor that you just can’t replicate. A little goes a long way.

Serves: 4 | Prep Time: 5 minutes | Cook Time: 50-60 minutes | Total Time: About 1 hour

Before You Start: Tips & Ingredient Notes

• Rice matters most. Arborio rice (the kind used for risotto) will give you the creamiest result because it releases more starch. Short-grain brown rice is a fantastic whole-grain alternative that adds a lovely, slightly nutty flavor and chewy texture.
• Don’t rush the simmer. This is a low-and-slow situation. A gentle simmer is key to coaxing the starch out of the rice without scorching the milk on the bottom of the pan. Patience is your best friend here.
• Sweeten to taste. The amount of maple syrup is a guideline. Start with a little less, taste towards the end of cooking, and add more if you like. Remember, you can always add sweetness, but you can’t take it away!
• The egg is a pro-move. If you want an ultra-rich and custardy texture, the optional egg is the way to go. It’s a simple trick that makes the pudding taste incredibly decadent without any actual cream.

How to Make Healthy Rice Pudding

Serving Suggestions

Complementary Dishes

• A simple green salad with a bright vinaigrette — The fresh, acidic crunch is a perfect counterpoint to the creamy, sweet pudding if you’re serving it as a light lunch.
• Roasted spiced apples or pears — The warm, soft fruit melds beautifully with the cinnamon notes in the pudding, creating a truly autumnal feel.

Drinks

• A hot cup of chai tea — The spices in the chai echo the cinnamon in the pudding, making for a wonderfully cohesive and cozy experience.
• Cold brew coffee with a splash of oat milk — The slight bitterness of the coffee cuts through the sweetness perfectly, especially if you’re enjoying this for breakfast.

Something Sweet

• A small square of dark chocolate — Let a piece melt on top of a warm spoonful for an instant, elegant dessert upgrade.
• A drizzle of tahini and a sprinkle of flaky sea salt — Trust me on this one. The nutty, savory notes create a sophisticated and utterly addictive flavor combination.

Top Mistakes to Avoid

• Mistake: Using the wrong rice. Long-grain rice like basmati or jasmine won’t release enough starch, leaving you with a thin, soupy mixture rather than a creamy pudding. Stick to short-grain varieties.
• Mistake: Cooking over too high heat. A rolling boil will cause the milk to scorch on the bottom of the pan and evaporate too quickly, potentially leaving you with burnt, undercooked rice. Low and slow is the only way.
• Mistake: Adding the sweetener too early. If you add the maple syrup at the beginning, it can sometimes inhibit the rice from softening properly. Adding it at the end preserves its flavor and ensures the perfect texture.
• Mistake: Not stirring occasionally. I’ve messed this up before too… getting distracted and forgetting to stir. That rice will happily stick to the bottom and burn if you don’t give it a little attention every now and then.

Expert Tips

• Tip: Toast your rice. For a deeper, nuttier flavor, toast the rinsed rice in the dry saucepan for a minute or two over medium heat before adding the milk. You’ll smell a wonderful aroma—that’s when you know it’s ready.
• Tip: Infuse the milk. Want to get fancy? Gently heat the milk with the cinnamon stick (and maybe a strip of orange zest or a cardamom pod) for 10 minutes before adding the rice. This creates an even more deeply flavored base.
• Tip: Master the consistency. Remember that the pudding thickens as it cools. If it seems too thick when you’re ready to serve, just stir in a splash of warm milk to loosen it up to your perfect preference.
• Tip: Make it a bake. For a hands-off approach, combine all the ingredients (except the egg) in a baking dish and bake at 160°C (325°F) for about 1.5 hours, stirring halfway through. It’s a great method if your stovetop is occupied.

FAQs

Can I make this recipe vegan?
Absolutely! This recipe is easily vegan. Just ensure you’re using a plant-based milk like almond, oat, or coconut, and use maple syrup instead of honey. Simply omit the optional egg—the pudding will still be wonderfully creamy thanks to the starch from the rice.

How long does healthy rice pudding keep in the fridge?
It stores beautifully. Let it cool completely, then transfer it to an airtight container. It will keep well for up to 4-5 days. You’ll notice it thickens up significantly when cold, so you may want to add a little extra milk when reheating it gently on the stove or in the microwave.

Can I use pre-cooked rice?
You can, but the texture and method will be different. The slow cooking with the milk is what creates the classic creamy consistency. If using cooked rice, you’d simply warm it with about 1.5 cups of milk and the other ingredients until heated through and slightly thickened. It will be much quicker, but the final texture will be less integrated and creamy.

My pudding is too thin. How can I thicken it?
Don’t worry, this happens! The most likely culprit is that it just needs a bit more time. Continue simmering uncovered for another 5-10 minutes, stirring frequently. If it’s still too thin, you can mix a teaspoon of cornstarch with a tablespoon of cold milk and stir it in, then cook for another minute or two until thickened.

Is this healthy rice pudding suitable for freezing?
You can freeze it, but be aware that the texture of the rice may become a little grainy or separate upon thawing. It’s best enjoyed fresh or refrigerated. If you do freeze it, store it in a freezer-safe container for up to a month and thaw overnight in the fridge before reheating gently and stirring well to recombine.