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Healthier Creamy Rice Pudding

Rated as 4.58 out of 5 Stars
912

"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

1 h 5 m servings 363
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 363 calories; 6.4 69.2 9.2 59 252 Full nutrition

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Reviews

Read all reviews 70
  1. 83 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 lef...

Most helpful critical review

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 o...

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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 lef...

This is absolutely delicious. Hard to believe it is low fat. I followed recipe as is except added about 1/2 teaspoon of cinnamon and tempered the egg. For anyone who doesn't know how to temper a...

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 sh...

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...

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

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

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!!!

Using up leftover cooked brown rice, so I had to remind myself how much cooked rice to substitute for uncooked. (Basically cooked is about 3x the volume of uncooked rice.) Had enough leftovers ...

I love this recipe! It's a healthier version of one of my favorite foods. I double the recipe and I do double the amount of vanilla and add 1/2 Tbsp of Cinnamon and 1/2 tsp of Nutmeg. I also cut...