Healthy Rice Pudding

By Arman Liewupdated on Oct 03, 2025

Reader Rating

Total Time 26

Servings 4 servings

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This healthy rice pudding recipe is naturally sweetened and yields the most creamy and wholesome dessert. It’s easy to customize and perfect for the cooler months.

healthier rice pudding in a bowl with cinnamon on top.

When the weather cools down, I always find myself craving something warm and cozy after dinner- and this healthy rice pudding is my go-to. It’s creamy, lightly sweetened, and feels indulgent, even though it’s made with simple wholesome ingredients.

I first tested this recipe with a few different types of rice and found that using almond milk and a touch of maple syrup still provided the traditional richness I grew up with, just in a lighter form. It’s a dessert my whole family enjoys (my partner and sister prefer it chilled straight from the fridge!), and I love that it’s naturally gluten-free, dairy-free, and refined sugar-free.

Table of Contents

Key Ingredients
How to make a healthy rice pudding
Arman’s recipe tips
Storage instructions
Frequently asked questions
Healthy Rice Pudding (Recipe Card)
More healthy pudding recipes

Why make this healthy rice pudding recipe

3 main ingredients. Rice, milk, and maple syrup. I will provide some flavor boosters, too.
Versatile. I love how you can enjoy it as a hearty breakfast, a classic dessert, and an indulgent late-night snack.
Customizable. Cook with your favorite spices and flavors, use different milks, and go gaga with the toppings.

What readers are saying

★★★★★ – “This is so cozy and keeps me feeling satisfied and warm. So yummy!”- Milania

★★★★★ – “I love to make this pudding with cocoa powder and chocolate chips mixed in. It’s so indulgent.” – Guerdy

Key Ingredients

Find the printable recipe with measurements below.

Uncooked rice. You can use any rice. I tested this with basmati, long-grain, and brown rice. White rice, such as Jasmine, makes it creamier, while brown rice provides a chewier texture.
Unsweetened almond milk. Look for unsweetened, unflavored almond milk. It’s a great alternative to regular milk and has a fraction of the calories.
Maple syrup. As mentioned earlier, I opted to use maple syrup instead of white or brown sugar. A little goes a very long way, and it makes the pudding taste even more delicious.
Toppings. I’m using a riff on my air fryer apples, but anything goes- fresh fruit, berries, chocolate chips, coconut flakes, or a drizzle of almond butter.

How to make a healthy rice pudding

Step 1- Make the pudding. Add the rice, almond milk, and maple syrup to a small saucepan and bring it to a simmer. Next, cover the saucepan and let it simmer for 30 minutes, stirring occasionally.

Step 2- Make the topping. When the pudding is almost done, make the topping by microwaving the chopped apple with cinnamon and a splash of water.

Step 3- Assemble. Serve the warm pudding in bowls and add a spoonful of the apple topping over each one.

healthy rice pudding in black bowl with apple compote on top.

Arman’s recipe tips

Cook slowly. Depending on the pan you use, the cooking time to achieve a thick and creamy pudding differs. Also, don’t increase the flame to hasten the cooking- it’ll only make the rice stick to the pan.
Avoid overcooking the rice. As mentioned above, avoid overcooking the rice, as it will become soggy and starchy. Once most of the liquid has been absorbed, it’s ready to be served.
Make it creamier. I sometimes like to swirl through a tablespoon or two of cream or replace 1/4 of the milk with it. Yes, it will add some extra fat and calories, but the creaminess is unmatched.
Serve it hot or cold. I’m a strictly hot rice pudding kind of person, but my family actually prefers it cold. If you fall into that camp, too, chill the pudding in the fridge for an hour or two. You may need to add some milk to thin it out.
Add mix-ins. Instead of adding toppings, fold through your favorite mix-ins during the last 5-10 minutes. Fruits, raisins, nuts, and peanut butter are all fabulous options.

Storage instructions

To store. Store the pudding in an airtight container in the refrigerator for four to five days.

To freeze. Transfer the leftover rice pudding to freezer-safe bags, flatten out, and freeze for up to three months. To thaw, defrost in the microwave on defrost mode or in the refrigerator overnight.

To reheat. Either reheat it in a small saucepan with an extra 2-3 tablespoons of milk. You can also microwave it for around 30-40 seconds.

Frequently asked questions

What other grains can I use to make this pudding?

I’ve tested this with quinoa and steel-cut oats when I ran out of rice, and both worked surprisingly well. The texture is slightly nuttier and chewier, and you’ll need to simmer them for a longer period. Farro is another excellent option if you like a heartier, rustic pudding. Just keep an eye on the liquid- different grains soak it up differently.

Is this recipe gluten-free?

Yes- rice, almond milk, and maple syrup are naturally gluten-free, so this recipe is safe for anyone with celiac disease or gluten sensitivity. I always remind readers to double-check labels (especially with plant-based milks) just to be safe, but otherwise this pudding is completely gluten-free.

Can I make this with dairy?

Absolutely, and that’s how I make it for my parents (who aren’t a fan of dairy alternatives). Swap the almond milk for whole milk and add a splash of light cream towards the end. It makes the pudding rich and velvety.

✅ Nutrition reviewed

Since this pudding has been developed with healthier swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.