Exceptionally creamy this reduced sugar recipe for Creamy Rice Pudding is fabulous and so easy to make!
I love rice pudding, creamy, vanilla flavoured with a just pinch of cinnamon. This Creamy Rice Pudding recipe is fantastic and better yet, its a reduced sugar rice pudding recipe! Zing™ Baking Blend added just the right amount of sweetness. Zing™ is a great sugar substitution that is made with stevia leaf extract and pure cane sugar. It is only 5 calories per serving!
To get the perfect texture I prefer to use milk rather than cream, then gently cook until the milk is almost all absorbed. After the pudding has cooled and set, fold in some whipped cream to add more luscious creaminess. My family likes the simple flavours of just vanilla and cinnamon, but add your own twist to the recipe. Raisins, cranberries or other dried fruit make great additions.
Creamy Rice Pudding
Ingredients
- 4 cups milk I used 2%
- ½ cup white rice
- 2 tbsp Zing™ Baking Blend 1/4 cup regular sugar can be substituted
- 1 tsp pure vanilla extract
- ½ cup whipping cream
- 1/2 tsp cinnamon optional
Instructions
- Combine milk, rice, vanilla and Zing™ Baking Blend together in large saucepan.
- Bring to boil, then reduce heat to medium low.
- Simmer uncovered for 30-35 minutes, stirring occasionally until rice is cooked tender and almost all the milk is absorbed.
- Pudding should still be a thick creamy liquid. It will set more once refrigerated.
- Remove from stove, cover in plastic wrap and refrigerate until cooled and set.
- Prior to serving whip cream until soft peaks form. Fold whipped cream into rice pudding.
Notes
Nutrition
*Disclaimer – I received compensation for this post. The opinions expressed in this post are my own.
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Muna Kenny says
January 17, 2016 at 4:51 pmLove your presentation, your Rice Pudding looks gorgeous. I saw it at Foodgawker and didn’t imagine that this beauty is made with just few ingredients!
Laureen King says
January 19, 2016 at 9:08 pmThank you very much Muna
Linda says
July 13, 2017 at 1:15 pmThe prettiest looking rice pudding I’ve ever seen! Now I need me some!
🙂
Laureen King says
July 14, 2017 at 4:05 pmAwe thank you Linda 🙂
Mary Ellen Barry says
November 25, 2017 at 12:28 pmHow much & when can you add cinnamon.
Laureen King says
November 25, 2017 at 4:37 pmHi Mary Ellen, I just sprinkle a bit of cinnamon on top of each serving. It all depends on how much cinnamon flavour you like. To add right into the pudding I would suggest 1/2 tsp.
Margie Bryt says
September 22, 2018 at 8:52 pmI made this rice pudding but I added a couple of eggs with the sugar beat it with a whisk and added a tablespoon of butter. It was awesome
Sheila says
November 26, 2017 at 7:44 amInstant or long cooking rice??
Laureen King says
November 27, 2017 at 6:00 pmLong cooking rice!