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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.
Healthy Rice Pudding Recipe with Brown Rice
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. Making the transition to a healthy lifestyle can be tough!
We’ve all been there at one point or another, trying to decide if we’re going to stick with it or give up. Hopefully this healthy rice pudding recipe will help you stick with your healthy eating plan and reach your goals.
How to make healthy rice pudding:
You can make this delicious almond milk recipe three ways. It’s an easy brown rice pudding recipe no matter which way you choose, so don’t worry about being in the kitchen all day. I’ll show you how to make this brown rice pudding in the Instant Pot, Crockpot, and on the stovetop.
Instant Pot:
- Mix together all the ingredients for the brown rice pudding in the Instant Pot insert.
- 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). 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.
Stove Top:
- 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.
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.
Note: 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.
Is rice pudding healthy?
Absolutely! Let’s take a look at the points and containers for this recipe so you can have an idea of just how healthy this brown rice pudding is…you can even eat this on 2B Mindset!
21 Day Fix:
- Entire Recipe: 2Y, 2 tsp
- Per Serving: 1Y, 1 tsp
Weight Watchers:
- 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:
- 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.
Is rice pudding healthy for breakfast?
Yes! That is one of my favorite ways to enjoy this delicious healthy almond milk recipe. It’s a quick meal prep that I can use all week long for breakfasts or snacks.
Brown Rice Pudding is a tasty way to curb cravings while still being healthy and within my plan for 21 Day Fix, Portion Fix, 2B Mindset, or Weight Watchers.
The 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!
Do you have more healthy recipes I can try?
- Healthy Egg Roll Wonton Cups
- Instant Pot Apple Cinnamon Oatmeal Cups | 21 Day Fix Friendly
- Healthy Chorizo and Eggs Casserole
- Healthy Instant Pot Yogurt
Is rice pudding heart healthy?
When thinking about heart healthy choices we have to look at ingredients. All of the ingredients in this brown rice pudding are better choices when it comes to being heart smart!
Whole grains, unsweetened almond milk, and berries are all great healthy options. Good for your heart…and the rest of you as well!
Healthy Rice Pudding Recipe with Brown Rice
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
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 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 the brown rice pudding still, warm topping with fresh berries, cinnamon, sliced almonds, and honey.
Video
Notes
- Entire Recipe: 2Y, 2 tsp
- Per Serving: 1Y, 1 tsp
- 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!
- 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
Nutrition
Make This Recipe?
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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!
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!
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 :)
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:)
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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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!
Can you use just milk
I haven’t used regular milk in this recipe, I’m sorry. :)