Creamy Vanilla Rice Pudding (no added sugar)
4 People
173 Cals
Creamy Vanilla Rice Pudding (no added sugar)
4 People
173 Cals
About the recipe
Simple, Naturally Sweet & Pure ComfortThere's something wonderfully nostalgic about a bowl of creamy rice pudding. It's simple, comforting and made from just a handful of everyday ingredients, yet it feels incredibly nourishing and satisfying.My version keeps things beautifully simple. There's no cream, no eggs and no added sugar in the pudding itself. As the rice slowly cooks in milk, it releases its natural starches, creating a silky, creamy texture that's rich enough on its own. A little vanilla enhances the natural sweetness of the milk, while the toppings bring everything together.I love serving it warm with a generous dusting of cinnamon and coconut sugar, or topped with my quick strawberry compote made from fresh berries, maple syrup and lemon juice. A dollop of thick Greek yoghurt is also delicious, adding extra creaminess and a boost of protein.Even better, this rice pudding tastes just as good chilled the next day. As cooked rice cools, some of its starch converts into resistant starch—a special type of fibre that helps nourish your beneficial gut bacteria and supports digestive health.Whether you enjoy it for breakfast, dessert or an afternoon treat, this is one of those timeless recipes you'll find yourself making again and again.
Nutrition Per Serving
173
Calories
4g
Fat
1g
Saturates
1g
Sugars
97mg
Salt
12g
Protein
25g
Carbs
2g
Fibre
Ingredients
Ingredients
- ½ cup Arborio or sushi rice or Jasmine rice
- 4 cups milk of choice full cream dairy, soy or oat, almond, rice plus extra if required
- 1 teaspoon vanilla extract or seeds from 1 vanilla bean
- Pinch of sea salt
- 1 cinnamon stick optional
To Serve
- Ground cinnamon
- Coconut sugar
- Thick Greek yoghurt optional
Strawberry Compote (Optional)
- 500 g strawberries sliced
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons water
- Optional: 1 teaspoon cornflour mixed with 1 tablespoon water if you'd like a thicker compote.
Method
Rice Pudding
- Combine the rice, milk, vanilla and sea salt into a heavy based pot.
- Bring to a gentle simmer, then reduce the heat to low. Partially cover.
- Cook for 35–40 minutes, stirring regularly, until the rice is tender and the pudding is beautifully creamy. Add more milk or water if needed.
- Spoon into serving bowls and finish with a dusting of cinnamon and coconut sugar.
- Alternatively...serve with the strawberry compote or a dollop of Greek yoghurt if desired.
- Serve warm or cold.
Strawberry Compote
- Place the 250 g sliced strawberries, maple syrup, lemon juice and water into a small saucepan.
- Simmer gently for 2 minutes, until the berries begin to soften and release their juices.
- Fold through the remaining 250 g fresh strawberries.
- Spoon generously over the warm or chilled rice pudding.
- Arborio rice creates the creamiest texture, although sushi rice also works beautifully.
- The pudding will continue to thicken as it cools. Simply stir through a splash of milk before serving if you'd like a looser consistency.
- Naturally sweet without added sugar, this pudding is delicious topped with cinnamon, coconut sugar, fresh berries, poached fruit or a spoonful of Greek yoghurt.
- Store leftovers in the refrigerator for up to 3 days and enjoy chilled or gently reheated with a splash of milk.
Teresa's Tips
Choose the Right Rice
For the creamiest rice pudding, I recommend Arborio rice, as it naturally releases more starch while cooking, creating a silky, luxurious texture. Sushi rice is another great option and gives a beautifully creamy result. Avoid long-grain rice if possible, as it won't produce the same rich consistency. Naturally Sweet
This pudding doesn't need added sugar. As the rice slowly cooks in milk, it develops a gentle natural sweetness. I prefer to add sweetness at the end with a dusting of cinnamon and coconut sugar or a spoonful of fruit, allowing everyone to sweeten it to their own taste. Delicious Ways to Serve
Rice pudding is wonderfully versatile. Enjoy it warm straight from the saucepan or chilled from the refrigerator the next day. It's delicious topped with: Strawberry compote or fresh seasonal berries
Grilled peaches or figs
A dusting of cinnamon and coconut sugar
Thick Greek yoghurt for extra protein and creaminess
A drizzle of maple syrup or honey, if you prefer a sweeter finish Great for Meal Prep
Rice pudding keeps beautifully in the refrigerator for up to 4 days, making it perfect for easy breakfasts, healthy desserts or afternoon snacks. If reheating, simply stir in a splash of milk to restore its creamy consistency. A Little Gut Health Bonus
One of my favourite things about this recipe is that it's just as delicious the next day. As cooked rice cools, some of its digestible starch changes into resistant starch—a special type of fibre that isn't fully digested in the small intestine. Instead, it travels to the large bowel where it helps nourish your beneficial gut bacteria, supporting digestive health and the production of beneficial short-chain fatty acids. Pairing chilled rice pudding with yoghurt and fresh berries makes it an even more nourishing breakfast or snack, providing protein, probiotics, fibre and antioxidants in one delicious bowl. Oven Method Preheat the oven to 160°C (320°F) fan.
Place the rice, milk, vanilla, cinnamon stick (if using) and sea salt into a 2-litre ovenproof baking dish or casserole. Stir to combine.
Cover tightly with a lid or foil and bake for 1 hour, stirring once or twice during cooking.
Remove the lid, stir well and, if needed, add up to 1 cup extra milk or water to achieve your preferred consistency.
Return to the oven for a further 15 minutes, or until the rice is tender and the pudding is beautifully creamy. Tip: The pudding will continue to thicken as it cools, so don't be afraid to leave it a little looser than you think. Simply stir through a splash of warm milk before serving if needed.
For the creamiest rice pudding, I recommend Arborio rice, as it naturally releases more starch while cooking, creating a silky, luxurious texture. Sushi rice is another great option and gives a beautifully creamy result. Avoid long-grain rice if possible, as it won't produce the same rich consistency. Naturally Sweet
This pudding doesn't need added sugar. As the rice slowly cooks in milk, it develops a gentle natural sweetness. I prefer to add sweetness at the end with a dusting of cinnamon and coconut sugar or a spoonful of fruit, allowing everyone to sweeten it to their own taste. Delicious Ways to Serve
Rice pudding is wonderfully versatile. Enjoy it warm straight from the saucepan or chilled from the refrigerator the next day. It's delicious topped with: Strawberry compote or fresh seasonal berries
Grilled peaches or figs
A dusting of cinnamon and coconut sugar
Thick Greek yoghurt for extra protein and creaminess
A drizzle of maple syrup or honey, if you prefer a sweeter finish Great for Meal Prep
Rice pudding keeps beautifully in the refrigerator for up to 4 days, making it perfect for easy breakfasts, healthy desserts or afternoon snacks. If reheating, simply stir in a splash of milk to restore its creamy consistency. A Little Gut Health Bonus
One of my favourite things about this recipe is that it's just as delicious the next day. As cooked rice cools, some of its digestible starch changes into resistant starch—a special type of fibre that isn't fully digested in the small intestine. Instead, it travels to the large bowel where it helps nourish your beneficial gut bacteria, supporting digestive health and the production of beneficial short-chain fatty acids. Pairing chilled rice pudding with yoghurt and fresh berries makes it an even more nourishing breakfast or snack, providing protein, probiotics, fibre and antioxidants in one delicious bowl. Oven Method Preheat the oven to 160°C (320°F) fan.
Place the rice, milk, vanilla, cinnamon stick (if using) and sea salt into a 2-litre ovenproof baking dish or casserole. Stir to combine.
Cover tightly with a lid or foil and bake for 1 hour, stirring once or twice during cooking.
Remove the lid, stir well and, if needed, add up to 1 cup extra milk or water to achieve your preferred consistency.
Return to the oven for a further 15 minutes, or until the rice is tender and the pudding is beautifully creamy. Tip: The pudding will continue to thicken as it cools, so don't be afraid to leave it a little looser than you think. Simply stir through a splash of warm milk before serving if needed.
