Almond Milk Rice Pudding
Sign in to rate this recipe
Make this recipe your way, free
Chef Jeff can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
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.
This creamy and sweet rice pudding is made with almond milk, vanilla, cinnamon and is the perfect end to any meal.
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.
