Almond Milk Rice Pudding

This creamy and sweet rice pudding is made with almond milk, vanilla, cinnamon and is the perfect end to any meal.

Ingredients:

• 1/2 cup Arborio Rice (GI: 65)
• 2 cups Unsweetened Almond Milk (GI: 0)
• 1/4 cup Erythritol sweetener (GI: 0)
• 1 tsp Vanilla Extract (GI: 0)
• 1/2 tsp Ground Cinnamon (GI: 0)

Cooking Instructions:

1. Rinse the rice with water and soak it for 20 minutes. Drain and set aside.
2. In a medium saucepan, combine the almond milk, rice and sweetener. Cook over medium heat, stirring regularly, until it comes to a boil.
3. Reduce heat and simmer for about 35-40 minutes, stirring regularly, until the rice is cooked and the mixture has thickened.
4. Add the vanilla extract and cinnamon to the saucepan and stir well.
5. Serve hot or cold.

Flavor profile:

This Almond Milk Rice Pudding is delightfully creamy and sweet with a hint of warmth from the cinnamon.

Serving size:

This recipe serves 4 with 1/2 cup per serving.

Nutritional facts:

Nutritional Information	Amount Per Serving
Calories	100
Total Fat	2.5g
Saturated Fat	0.2g
Trans Fat	0g
Cholesterol	0mg
Sodium	45mg
Total Carbohydrate	19g
Dietary Fiber	1g
Total Sugars	0g
Added Sugars	0g
Protein	2g

Disclaimer: Nutritional facts are generated and are not guaranteed to be accurate.

Type-2 Diabetic Friendly Explanation

This Almond Milk Rice Pudding is made with low glycemic index arborio rice sweetened with Erythritol with a glycemic index of zero. It also uses non-dairy, carton, unsweetened almond milk. The recipe is high in fiber, moderate in carbohydrates, and low in fat. The serving size and portion control make it an ideal dessert for Type 2 diabetics who wish to keep steady blood glucose levels while satisfying their sweet tooth.