Sugar-Free Cinnamon Vanilla Rice Pudding
Traditional rice pudding is often made with white arborio rice, milk and sugar. In this healthier version, brown basmati rice is used instead and makes this pudding just as creamy, but more nutritious than its traditional counterpart. This recipe is easily adaptable to make dairy free by substituting the dairy milk for unsweetened almond milk or even coconut milk.
- 1 cup brown basmati rice
- 4 1/2 cups 1% milk
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1 tsp. cinnamon, ground
- 1/2 to 1 tsp. SweetLeaf® Liquid Stevia Cinnamon Sweet Drops™
In a large saucepan, bring rice, milk, and salt to a boil over medium high heat. Reduce heat, cover and simmer for 45 minutes. Turn heat off, keep covered and allow to sit for 10 more minutes. Mix in the rest of the ingredients and stir well. Taste and adjust SweetLeaf® Liquid Stevia Cinnamon Sweet Drops™ if needed. Transfer pudding to 6 ramekins or glasses. Press plastic wrap onto the surface of each pudding to prevent it from forming a skin. Refrigerate at least 1 hour or up to 3 days before serving. Serve with whipped cream and a sprinkle of cinnamon.
Recipe and photo courtesy Sugar-Free Mom.