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I cooked up some brown rice to make granola the other day (yes, I realize that sounds strange…), but I had a little bit left over. Never wanting to let anything go to waste, I wracked my brain for something quick and easy to use it in – preferably a new recipe, because I don’t like to make recipes twice. 😛 The obvious answer to the riddle was “rice pudding” since I don’t have a recipe for that on my blog yet. I’ve messed around with it in the past but abandoned the idea when it didn’t work out on the first shot. This time it worked! The cool thing is that this rice pudding is super easy to throw together, it uses up leftovers, and it’s an E dessert! Trim Healthy Mamas know that those are always a bit of a rarity.
Speaking of E desserts, I actually have a list of all my E dessert recipes right here, if you need some inspiration.
Trim Healthy Mamas, this recipe has a teensy bit of butter and half-and-half to make it creamy; but don’t worry! I kept the amounts miniscule enough to fit within E guidelines. 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).
This rice pudding recipe is very basic, but you can jazz it up with whatever you like! I’ve given some optional ingredient suggestions in the recipe below. Some of my favorites are some cinnamon, a dash of almond extract, and a sprinkling of THM Super Sweet Blend with some fresh blueberries on top. Yum!
PS – shout out to Charlotte Boyer of the Boyer Family Singers Blog for the web design she did for me! Isn’t it awesome??
As always, check below the printable recipe for links to the products I use recommend. Check out the Notes section of the recipe for answers to FAQs.
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You can find this recipe in my cookbook, Necessary Food.
- 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)
- 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
- 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!
- 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).
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.