Rice Pudding
THM:E, low fat, sugar free, egg/nut free (allergy info does not include optional additions)
Serves: 2
  • 1 cup cooked brown rice (I don't recommend using instant brown rice as it doesn't get as nice and soft as the regular kind...in my experience, anyway)
  • 1 cup unsweetened almond milk (or carton coconut milk for a nut free version)
  • 3 T half-and-half*
  • 1 tsp. salted butter
  • ½ tsp. vanilla extract
  • ¼ tsp. salt
  • 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • ½ tsp. glucomannan
  • Cinnamon, nutmeg, orange extract, almond extract, unsweetened dried cranberries, fresh blueberries, more sweetener...basically anything you like to jazz it up! (optional)
  1. In a nonstick saucepan over medium-high heat, combine the brown rice, milk, half and half, butter, vanilla, salt, and stevia. Whisk to combine. Add the glucomannan, whisking while sprinkling it in so it doesn't clump. When the mixture comes to a boil, reduce the heat to low and simmer (uncovered) until the desired thickness is reached. Taste and add more sweetener if desired. Yields 2 servings
  2. Feel free to jazz up this rice pudding with any spices or extracts of your choice. Fresh fruit or berries are great with it, too!
  3. This recipe serves two, which means each serving contains a half cup of rice (3/4 cup is a serving size, so you can have a few more carbs in your meal if you like).
*If you don't have half-and-half, substitute it with 1 T heavy whipping cream + 2 T unsweetened almond or coconut milk *or* just use 3 T unsweetened almond or coconut milk in its place.
There is a small amount of fat in this from the teaspoon of butter and the half-and-half, but I kept the amounts small enough to fit within THM:E guidelines.
Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
Recipe by Briana Thomas at https://www.briana-thomas.com/rice-pudding/