Healthy Rice Pudding Recipe
A yummy gluten-free and sugar-free rice pudding breakfast that keeps you full for longer, curbs cravings in the evening, and is quick and easy to whip up. Its creamy texture and delicious taste is the perfect start for a great day!
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Equipment
- Measuring cup
- Medium Saucepan
- Wooden spoon
- Cereal bowl for serving
Ingredients
- 3 Tbsp Uncooked Rice Arborio rice
- ½ cup Water
- ½ cup Rice milk or coconut milk, cashew milk, or almond milk
- ½ cup Whole milk
- ⅛ tsp Ground vanilla
- 2 Tsp Nut-purée cashew purée, hazelnut purée, or almond purée.
- ⅓ cup Dry fruit blueberry, raspberry, and strawberry mix.
Instructions
- Pour all the liquid ingredients (water, rice milk, whole milk, along with the rice and the ground vanilla) into a saucepan and bring to a gentle boil.3 Tbsp Uncooked Rice, ½ cup Water, ½ cup Rice milk, ½ cup Whole milk, ⅛ tsp Ground vanilla
- Then reduce to medium heat to allow the rice to simmer away gently.
- With time, the pudding rice will thicken, and you can reduce the heat gradually.
- Towards the end of the cooking time, the consistency of the rice pudding will be mushy. At this point, you stir in a teaspoon of nut puree and the dried fruit.2 Tsp Nut-purée, ⅓ cup Dry fruit
- Take the rice pudding off the heat and stir again to ensure that the fruit and puree are well mixed in.
- Serve the rice pudding hot, in a cereal bowl, and top it with fresh fruit or fruit purée if you like. Enjoy!
Nutrition
Serving: 1Serving | Calories: 389kcal | Carbohydrates: 67g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 103mg | Potassium: 287mg | Fiber: 4g | Sugar: 22g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 2mg
Servings: 1 Serving
Calories: 389kcal
