Chai Spice Rice Pudding
THM E, low fat, sugar free, gluten/egg/dairy free | Use non-contaminated ingredients if necessary! | For a nut-free version, use carton coconut milk in place of the almond milk. Most people with tree nut allergies can have coconut products, but confirm with your doctor first.
Serves: 4
  • 2 c. unsweetened almond milk
  • 2 c. water
  • 1 c. uncooked brown rice (not instant)
  • ½ c. light canned coconut milk*
  • -
  • ½ tsp. cinnamon, ground cardamom, salt
  • ½ tsp. molasses
  • 4 drops orange essential oil**
  • -
  • 1½ T. THM Super Sweet Blend (or more, to taste)
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  1. Stir the almond milk, water, brown rice, and coconut milk together and refrigerate (covered) overnight.
  2. The next day, add the spices, salt, and orange oil to the rice mixture and bring to a boil in a nonstick saucepan. Cook (covered) for 50 minutes or until the rice is soft, stirring occasionally.
  3. Whisk in the Super Sweet Blend and extracts, then cover and simmer for 5 minutes before serving. Add a little extra almond milk if the rice pudding is too thick.
  4. Feel free to add some cranberries or a small amount of fruit! I like to enjoy the rice pudding warm as an E dessert with a smidgen of butter, but it's good cold, too. If you add some protein on the side, it makes a great breakfast. The rice pudding reheats well.
*The light coconut milk adds less than 2g fat per serving, which is well within THM:E guidelines.
**If you're not comfortable ingesting essential oils or don't have orange oil, add a dash of orange extract at the end with the vanilla extract.
-I've found that soaking the rice overnight helps the rice get softer, but it's not required. If you don't want to soak it, just omit that step and expect the rice to take a little longer to cook. Brown rice will never get as soft as white rice, but it's still very enjoyable!
-I can't taste any coconut flavor from the coconut milk, so don't worry if you're not a coconut fan!
-Molasses is acceptable on THM in very small amounts (up to ¼ tsp. per serving) for flavor.
Recipe by Briana Thomas at