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. Easy Brown Rice Pudding | Instant Pot Rice Pudding | Crockpot Brown Rice Pudding | 21 Day Fix Brown Rice Pudding | Easy Brown Rice Pudding | Instapot Brown Rice Pudding #21dayfix #instantpot #pudding
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Healthy Rice Pudding Recipe with Brown Rice

This easy and 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.
Course Breakfast
Cuisine American
Keyword 21 Day Fix, 2B Mindset, Portion Fix, Weight Watchers
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 Servings
Calories 219kcal
Author Becca Ludlum

Ingredients

Brown Rice Pudding:

  • 1/2 cup long grain brown rice
  • 1 1/2 cup almond milk unsweetened
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Toppings:

  • Cinnamon optional
  • Mixed Berries optional
  • Almonds optional
  • 1 tsp Honey optional

Instructions

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. 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:

  • Combine the brown rice with 1 1/2 cup waters 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 and stir in the remain brown rice pudding ingredients.
  • Bring the rice pudding to a boil again, then reduce the heat to low and allow the rice 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.

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 pudding ingredients 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

Serves: 2
Serving Size: 1/2 cup
Yields: about 1 cup rice pudding
Entire Recipe: 2Y, 2 tsp Per Serving: 1Y, 1 tsp
Entire Recipe: 8 WW Freestyle Smart Points Per Serving: 4 WW Freestyle Smart Points Does not include toppings
Note: I made the rice pudding unsweetened to allow the pudding to be sweetened to everyone's taste or tsp counts. You can add a couple teaspoons of sweetener to the rice before cooking if desired.

Nutrition

Calories: 219kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 247mg | Potassium: 103mg | Fiber: 3g | Sugar: 4g | Calcium: 242mg | Iron: 1mg