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This Healthy Rice Pudding uses almond milk and cinnamon for a hearty and satisfying taste. Make it in a crockpot, the Instant Pot, or on the stove for a delicious and easy breakfast recipe.
We all need great recipes like this on hand to help curb cravings and give us a little treat in the form of a healthy alternative. If you like this recipe, I think you may also like my Whole Wheat Banana Bread or these Healthy Peanut Butter Banana Oatmeal Bars.
Why I Love This Recipe
Ready to eat in under an hour, this Brown Rice Pudding has just a handful of ingredients but tastes like you spent hours in the kitchen.
It’s an easy recipe that anyone can make, and is perfect for meal prep!
Enjoy!
– Becca
Ingredients in Healthy Rice Pudding
See the recipe card for full information on ingredients and quantities
- Long Grain Brown Rice is an excellent breakfast choice because it’s slower to digest and won’t give you that sugar spike (and then crash) all while giving you the power to tackle the morning!
- Almond Milk Unsweetened and unflavored is best.
How to make Healthy Rice Pudding in the Instant Pot
Step 1: Mix together all the ingredients for the brown rice pudding in the Instant Pot.
Step 2: Close the lid and turn the pressure valve to sealing.
Cook the rice pudding on high pressure using the “porridge” setting for 25 minutes (or just set the timer for 25 minutes on manual).
Step 3: Let the pressure release naturally, which means don’t turn the steam release valve to let the steam out. The pudding will still be cooking for a while inside the pot.
If after 20 minutes or so the valve hasn’t released on its own, move it to Venting and remove the lid.
Step 4: Mix up the pudding with a spoon. Serve still warm topped with fresh berries, cinnamon, sliced almonds, a teaspoon of honey or maple syrup if desired.
How to make this on the Stove
- You’ll be making your rice first. Combine the brown rice with 1 1/2 cup water in a sauce pan. Bring the rice to a boil, then cover the sauce pan and reduce the heat to low. Allow the rice to cook for 40-45 minutes until the brown rice is tender, stirring occasionally.
- Remove the lid (you should have edible brown rice now) and stir in almond milk, vanilla, cinnamon, and nutmeg.
- Bring the pudding to a boil again, then reduce the heat to low and allow the pudding to simmer uncovered for another 5-10 minutes until almond milk has reduced and the pudding is creamy.
- Serve the brown rice pudding still warm, topping with fresh berries, cinnamon, sliced almonds, and honey.
How to make Healthy Rice Pudding in the Slow Cooker
- To make the rice pudding in a slow cooker you will need to increase the almond milk to 2 cups. This is because the liquid will evaporate more in the slow cooker than it will in the Instant Pot.
- Combine all the brown rice, almond milk, vanilla, cinnamon, and nutmeg together in the slow cooker. Remember to use 2 cups almond milk.
- Cover and cook the rice on high pressure for 2-3 hours.
- Serve when still warm and top with fresh berries, cinnamon, sliced almonds, and honey.
Recipe Tips
- If you have a “Keep Warm” button on your pot, turn it off. This allows the pot to cool when it’s done cooking, which releases the rice from the bottom of the pot (so it doesn’t stick).
- I made the rice pudding unsweetened to allow the pudding to be sweetened to everyone’s taste. You can add a couple teaspoons of natural sweetener to the rice before cooking if desired.
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Healthy Rice Pudding FAQs
This healthy Rice Pudding is a great source of slow burning carbs, especially since it’s made with brown rice. The energy will release slowly, giving you longer lasting energy without the carb spike.
This recipe also uses almond milk instead of heavy cream and no refined sugars.
I like to sweeten each serving of rice pudding, but you could also sweeten before you cook it. I traditionally use maple syrup, honey, or coconut sugar to sweeten my Healthy Rice Pudding.
Absolutely – I love making this healthy brown rice pudding in the Instant Pot. It contains almond milk and brown rice, no heavy cream or sugars.
Healthy Eating Plans
21 Day Fix Container Counts
- Entire Recipe: 2 yellow containers, 2 tsp
- Per Serving: 1 yellow container, 1 tsp
Weight Watchers points
- Per Serving: 6 2023 Plan Points | 6 Blue Plan Points | 6 Green Plan Points | 1 Purple Plan Point
- Don’t forget to calculate points for any toppings you add!
2B Mindset Counts
- Use this as a breakfast recipe
- It’s an excellent healthy choice and you can add your favorite protein side to round out your plate.
More Healthy Breakfast Recipes
If you tried this recipe for Healthy Rice Pudding or any other recipe on my site please leave a rating and let me know how it went in the comments!
Healthy Rice Pudding Recipe with Brown Rice
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Equipment
- Instant Pot 6 qt
- 6 qt Instant Pot Dish
- Sealing Rings
Ingredients
Brown Rice Pudding:
- ½ cup brown rice long grain (dry)
- 1 ½ cup almond milk unsweetened, or water
- 1 tsp vanilla
- ½ tsp cinnamon
- ½ tsp nutmeg
Optional Toppings:
- 1 tsp cinnamon optional
- ½ cup berries optional
- ¼ cup almonds optional
- 1 tsp honey optional
Instructions
Instant Pot:
- Mix together all the ingredients for the brown rice pudding in the Instant Pot insert. ½ cup brown rice, 1 ½ cup almond milk, 1 tsp vanilla, ½ tsp cinnamon, ½ tsp nutmeg
- Close the lid and turn the pressure valve to sealing.
- Cook the rice pudding on high pressure using the “porridge” setting for 25 minutes. Let the pressure release naturally.
- Remove the lid and mix up the pudding. Serve still warm topped with fresh berries, cinnamon, sliced almonds, a teaspoon of honey if desired. 1 tsp cinnamon, ½ cup berries, ¼ cup almonds, 1 tsp honey
Stove Top:
- Make your rice first by combining the brown rice with 1 1/2 cup water in a sauce pan. Bring the rice to a boil, then cover the sauce pan and reduce the heat to low. Allow the rice to cook for 40-45 minutes until the brown rice is tender, stirring occasionally. ½ cup brown rice
- Remove the lid and stir in the almond milk, vanilla, cinnamon, and nutmeg. 1 ½ cup almond milk, 1 tsp vanilla, ½ tsp cinnamon, ½ tsp nutmeg
- Bring the rice pudding to a boil again, then reduce the heat to low and allow the pudding to simmer uncovered for another 5-10 minutes until almond milk has reduced and the rice pudding is creamy.
- Serve the brown rice pudding still warm, topping with fresh berries, cinnamon, sliced almonds, and honey. ½ cup berries, 1 tsp cinnamon, ¼ cup almonds, 1 tsp honey
Video
Notes
Nutrition
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Feels like you’re eating dessert, but it’s a great breakfast!
I love adding bananas to this, and topping with peanut butter.
Can you use just milk
I haven’t used regular milk in this recipe, I’m sorry. :)
I tried it with leftover ancient grains, using using 1/2 cup skim milk and a cup of water on the stove top. It took a little longer to thicken, but came out great!
I have been looking for years for a creamy rice pudding. I found this one and it’s healthy with brown rice. I made it in the slow cooker and it came out prefect
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For stove top you say use water, but ingredients say almond milk. Which is it? Thank you
I prefer to cook the rice with water, then make it into rice pudding with the almond milk:)
If I wanted to do 2 cups of rice should I just double up the milk?
Yes, if you’re doubling the rice you should double the milk :)
If I wasn’t on low-carb, I’d be devouring these right now. Love that you added three versions of the rice pudding so I can choose how to make them. Awesome!
You would never know this is so healthy, it looks like a decadent dessert! I love brown rice, especially with a smidge of cinnamon. Perfect for breakfast and snack-time. This is a keeper!