Nothing says comfort food like rice pudding. That mixture of creamy rice and sweet toppings make this dish a favorite snack and dessert, but it’s also known for packing quite a bit of fat, sugar, and calories when prepared using traditional ingredients. Our clean eating Almond Milk Rice Pudding with Cranberries uses substitutions that guarantee you a creamy, comforting meal with only the most wholesome of ingredients. Make a batch for a weekend indoors with family, book club with your girlfriends, or a special occasion – it’s perfect for bridal showers, baby showers, and birthdays!
We’ve substituted white rice with brown rice in this recipe. Brown rice is unrefined, retaining its original fiber and nutrient content, which makes it a far healthier choice than white rice. And the nutty flavor of brown rice pairs perfectly with our favorite nut, the almond. A handful of almonds, and the addition of almond milk in place of whole milk or cream make this a healthy treat with flavors reminiscent of those scrumptious almond pastries found in European-style bakeries. But unlike a pastry, or a traditional rice pudding, this pudding won’t wreak havoc on your waistline.
We’ve recommended natural sweeteners such as coconut sugar or honey, to give this rice pudding a sweet flavor without loading on the refined sugars. And the addition of cranberries gives a delightfully tart taste. A dash of cinnamon round out the flavor profile of this comforting dessert perfectly. Enjoy with loved ones for dessert, or any time of day!
Yields: 6 servings | Serving Size: 1 cup | Calories: 213 | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 8 mg | Sodium: 57 mg | Carbohydrates: 37 g | Dietary Fiber: 2 g | Sugars: 11 g | Protein: 7 g | SmartPoints (Freestyle): 7
- 2 teaspoons vanilla extract or 1 whole vanilla pod
- 1 cup short-grained brown rice (uncooked)
- 2-1/2 cups unsweetened almond milk (add more to adjust consistency if necessary)
- 1 tablespoon coconut palm sugar or honey (add more if desired)
- 2 tablespoons almonds
- 1/4 cup dried cranberries
- 1/2 teaspoon cinnamon powder
- If using a vanilla pod, slice it in the middle throughout the whole length, then with the tip of the knife, scrape off the seeds inside.
- Over high heat, in a medium saucepan, combine the rice, almond milk, sweetener and vanilla seeds and the pod or the vanilla extract. When it starts to boil, put down the fire to low.
- Stir the rice frequently to avoid burning or sticking to the bottom of the pan. Cook between 35-45 minutes or until the rice is cooked through. If the rice is starting to dry up, add more almond milk. It should have a creamy consistency.
- Meantime, over low heat, in a dry small saucepan, toast the almonds for about 3 to 5 minutes until they turn golden and are fragrant. Chop coarsely then set aside.
- Some dried cranberries are mixed with too much sugar so to send away that excessive sweetness, soak them first in lukewarm water for about 10 minutes. Drain, squeeze out the excess water and chop. Set aside.
- When the rice is cooked, turn off the fire then take away the vanilla pod.
- Sprinkle with cinnamon then add top with the cranberries and almonds.
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