If you’re searching for a deliciously creamy dessert, Sugar Free Brown Rice Pudding is a delightful choice. With its rich texture and sweet flavor, it’s perfect for those watching their sugar intake. Plus, it’s incredibly simple to make, making it a great addition to your dessert repertoire.
When making Sugar Free Brown Rice Pudding, feel free to swap the almond milk for any dairy-free alternative you prefer. If you’re keeping an eye on sugar, Splenda is a great option, but you can also explore other sugar substitutes that suit your taste. As always, check for allergies, especially with nuts, and ensure the eggs are fresh for the best flavor.
Pudding & Mousse
Sugar Free Brown Rice Pudding Recipe
Ingredients
- 4 cups brown rice (cooked)
- 4 cups unsweetened almond milk (or coconut almond milk)
- 1 cup Splenda sugar substitute (to taste)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 4 eggs
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
Instructions
- Put 4 cups of cooked brown rice and 4 cups of unsweetened almond milk into a saucepan over medium heat, stirring constantly to keep things smooth.
- Add 1 cup of Splenda, 1/4 teaspoon of salt, and 2 teaspoons of cinnamon to taste, adjusting to your preference.
- Bring the mixture to a low boil while you continue to stir, watching closely until the milk starts to thicken.
- In a separate container, beat 4 eggs and temper them by adding a few spoonfuls of the hot milk and rice mixture to prevent scrambling.
- Slowly whisk the tempered egg mixture into the saucepan, ensuring you blend it well without creating scrambled eggs.
- Once combined, bring everything back to a low boil and keep stirring. Cook for a few minutes or until the rice pudding reaches your desired thickness.
- Turn off the heat and stir in 1 teaspoon of vanilla and 1 tablespoon of coconut oil for extra creaminess.
- Serve warm or let it cool down for a refreshing cold treat.
Part of our Homemade Pudding and Mousse Recipes collection — Part 4 of 4: