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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.
You might also enjoy:
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.
Suggested products:
Do I cook the rice first or is it going to cook in the milk ?
The recipe calls for cooked brown rice, so use rice that is already cooked.
Hi Briana! Just wondering if this is ok to eat cold the following day or reheated?
Thanks 🙂
Sure, either way. 🙂 If it’s too thick when you reheat it you could add more liquid.
This is a simple, delicious comfort food recipe!
Amazing! Rice pudding is a comfort food for me. I used eythritol instead of stevia (using the THM coversion chart). I also added about 1/2 tsp of cinnamon to the liquid. I skipped the gluccie since I don’t have any.
I let everything simmer covered for about 10 minutes. Turned it off and let it sit, covered, for about 30 minutes to absorb some off the liquid.
I like my rice pudding a little thin, so it was perfect for me.
Briana you are a rockstar!! I thought I’d never be able to have rice pudding is is the bomb dot com! I just made it for a breakfast treat and LOVE IT! I can’t wait for your cook book to arrive tomorrow!
Congratulations on your engagement! You are a lovely couple!
Katrina
I finally tried this tonight. I’ve been looking at it for months and just never got around to making it.
It does have a really good flavor but I just cant get over the texture of gluccie.
Is gluccie something that different brands make it less… weird?
I’ve heard that the THM brand of glucomannan is really strong, so if you’re using that brand, try decreasing the amount and see if that helps. 🙂 This is the brand I use (affiliate link): https://www.briana-thomas.com/recommends/glucomannan/
Can we use this as a desert after cowboy grub or will that be a carb overload?
Cowboy Grub already has quite a few carbs between the rice, beans, and corn, so I would probably stick with a dessert that isn’t so carb heavy. 🙂
Just made this because I was in a craving for Rice Pudding which I haven’t had in years… go figure. So I did a search and waaalaaa Briana saves the day! It was WONDERFUL! I added some extra almond extract and cinnamon to mine. I think I will use a little less gluccie next time as mine ended up a tad thicker than personally preferred but this will def. be a new weekly favorite.
Also what is the rule with a couple raisins. I added 5 to my serving because I love them in my pudding, but i don’t think they are on plan are they? I couldn’t find any info about them anywhere.
Hi Tammy! I’m so glad you enjoyed it! Raisins used to be considered completely off plan, but recently I’ve heard that they’re actually acceptable in an E setting in small quantities. I still don’t use them, but I doubt that 5 in an E setting would set you back too far. 😉
Oh this was just fantastic- I loved it and this will be made weekly !! Thank you for the great recipe – PS I love your cookbook fantastic!
I wanted something warm and sweet on this cold morning and this was wonderful. I almost couldn’t finish my serving it was so filling.
I substituted the doonks for an equivalent amount of Gwen’s brown sugar and it was the perfect mix of flavors with the vanilla and cinnamon.
I’m curious if you’ve made this in larger batches and/or if it reheats well. I would love to make some ahead for easy lunch packing.
PS I tried to rate this recipe with 5 stars but it wouldn’t go higher than 3. Not sure if it’s because I’m on my phone or some other reason.
So glad you liked it, Kim! I haven’t made it in a larger batch, but I’m sure that would work. When reheating, you may need to add a little extra liquid.
Enough, not benign, LOL!
I just made this tonight! Thank you Briana! I don’t care for gluccie, so I just left it out. The rice released benign starch during the cooking that, when completely cooled, thickened it enough to be like a soft pudding texture.
Cool!
What would be the super sweet amount instead of Stevia? Thanks!
This conversion chart is helpful. 🙂 http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Can’t wait to try this!
Thanks so much for putting out this great recipe. It’s one of the things I have missed since going on thm.
If like to know how this tastes from others cause mine wasn’t very good.
I’ve made this recipe two or three times now and love it! You do have to taste to make sure it’s the right sweetness for you and the last time I made it I didn’t let it thicken a lot because it will continue to thicken as it sits in the fridge. I love it really creamy and not super thick.
Mine didn’t come out very good. I’m hoping fruit makes it sweet and palatable. :((
I’m sorry you didn’t enjoy it. Always taste and add more sweetener if you like; taste buds vary so much, especially when it comes to alternative sweeteners. 🙂 Feel free to add more as I stated in the recipe!
Love rice pudding. Coconut milk is high is fat though, isn’t it? 1 cup would have too much for an E for 2 servings along with the other sources, it seems.
Good catch! Sorry, I mean to write “carton coconut milk” there – the kind that you buy in cartons from the refrigerator section that has nutritional values similar to that of unsweetened almond milk. 🙂
I LOVE rice pudding. Thank you 🙂 🙂
Oh goodness. I have been working on a brown rice pudding recipe for a while now and just couldn’t get it right. Leave it to you to do it! Can’t wait to try this. Rice pudding is ultimate comfort food for me. Great for sick kids too.
I’d love to see your version, too!
This looks great! I was wondering if you could substitute gelatin for the glucommannan? I’m not really fond of the gummy feel of the glucommannan. Just wondered if you have tried this in any of your recipes including your ice cream recipes. I’ve tried and tried and I just can’t get past the gummy feel. : (
Hi Deb, the problem with that is that gelatin doesn’t really do much thickening until it gets cold, and I prefer my rice pudding warm. 🙂 I have tried it in ice cream, and it can help, but it just doesn’t leave things as creamy as glucomannan does. You’re welcome to experiment with it, though!