Low Calorie, Low-Fat Brown Rice Pudding
A light, creamy brown rice pudding with natural sweetness from raisins, perfect for a healthy dessert or snack that suits those seeking low-calorie, low-fat options.
Ingredients
Instructions
- Rinse the brown rice in cold water and drain well.
- Combine the rice and water in a small saucepan and bring to a boil, covered.
- Simmer until the water level drops to the top of the rice.
- Remove from heat and let stand for 20 minutes.
- Whisk together evaporated skim milk, skim milk, sugar, golden raisins, cornstarch, and vanilla in a cold, stainless or enamel saucepan.
- Place over low heat and bring to a slow boil, stirring continuously to prevent sticking or browning.
- Boil for 1 minute, then remove from heat.
- Fold in the cooked brown rice.
- Spoon the mixture into cups and garnish with nutmeg.
- Chill for at least 1 hour before serving.
Tips & Substitutions
For a creamier texture, consider adding a touch of coconut milk instead of using all skim milk. If you're looking to reduce sugar, you can use a sugar substitute or reduce the amount of sugar to 2 tablespoons. Make sure to stir continuously while cooking to avoid any lumps, especially when adding cornstarch for thickening.
Serving Suggestions
This low-calorie brown rice pudding is delightful served warm or chilled as a dessert. Top it with a sprinkle of nutmeg or cinnamon for added flavor. It pairs well with fresh fruit or a side of vegetables with dressing for a balanced meal. Enjoy it as a light treat after a hearty dinner or alongside oatmeal peanut butter bars for a sweet snack.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, add a splash of milk to loosen the pudding and warm it gently on the stove or in the microwave. Stir well to restore creaminess before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Low Calorie, Low-Fat Brown Rice Pudding contains roughly 1424 calories, with 18g protein, 223g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (155% of the Daily Value), vitamin C (152% of the Daily Value), and iron (40% of the Daily Value). It also contributes 43g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use white rice instead of brown rice for this pudding?
Yes, you can use white rice, but keep in mind that the cooking time will be shorter. White rice may also result in a softer texture, so adjust your cooking method accordingly. Brown rice adds a nutty flavor and more fiber, making it a healthier choice.
Is there a vegan option for this recipe?
Absolutely! Substitute the evaporated skim milk and skim milk with your favorite plant-based milk, such as almond or oat milk. Use a vegan sweetener, like maple syrup, in place of sugar to keep it fully plant-based, while still enjoying a delicious pudding.
How can I make this pudding richer?
To enhance the richness of your pudding, consider adding a tablespoon of butter or coconut oil when mixing in the cooked rice. You can also increase the amount of evaporated milk or use full-fat coconut milk for a creamier consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).