The best clean rice pudding with cinnamon, nutmeg, vanilla and more!
This healthy rice pudding recipe is a perfect, cleaned up version of the one you loved growing up!
I was a big fan of processed store-bought rice pudding cups growing up. I loved them.
And I had completely forgot about this snack until recently when my mother-in-law made it for me when I was sick (because what’s better than rice when you’re sick).
Her version was delicious and clean as can be (she knows me well), and it inspired me to create my own!
This week I found the perfect opportunity to do so when my son started to get the sniffles and only had a taste for rice.
Made with white jasmine rice, almond milk, cinnamon, vanilla and just a touch of maple and plant-based butter, this rice pudding is light, delicious, easy to make, and way cleaner than store-bought varieties.
Here’s everything I love about it and what you need to know before setting off to make it…
Healthwise…
If you’re sick, it’ll soothe you and give you sustenance. The warmth is lovely if you’re feeling sore, congested or mucous-y (not confident that’s a word, but you know what I mean) and rice is a super clean, gentle source of energy if you’re feeling tired, woozy or weak.
You can enjoy it as a dessert, too…and with zero guilt. It’s just rice, simple spices, no refined sugar (and under 5 grams of sugar per serving), and you can make it even cleaner by using plant-based milk and butter without gums, fillers or added sugars (my favorite brands are in the recipe section below).
White rice is wonderful for an upset stomach or irritated digestive system, because it is lower in fiber. I’ve also paired it with bland spices and a clean milk and butter option (again, brands below) too, to avoid counteracting the white rice’s healthy effects.
The Convenience Factor …
I’d rate this an 8/10 when it comes to convenience.
It gets BIG points for being read to eat in 20 minutes and having super simple ingredients that you very likely already have on hand.
I docked 2 points for the constant stirring it requires. Especially towards the end. A good arm workout, though!
Some tips…
To help you enjoy it to the fullest:
Stir often. Even if you think you’re stirring too much, just keep stirring.
If you like it creamier, you might need more liquid (milk).
It can be enjoyed cold! In fact, I like having the leftovers cold rather than reheating it (it’s never as creamy as it is when fresh).
If you do want to reheat leftovers, I recommend the stovetop, as it gives you more control than the microwave. To reheat, place it in a saucepan over a low to medium heat and add a splash of milk and use a fork to loosen it up, to get a creamy consistency again.
The recipe below is my base version, made as a healing dish. For a sweeter (but still clean, obvs) dessert, you can top it with another tsp of maple syrup, 1-2 chopped dates, or Ceylon Cinnamon, which is sweeter than regular cinnamon and entirely sugar-free.
Now that you’re all caught up, it’s time to go ahead and make it.
Check out the full recipe below. I hope you love it as much as I do!
Clean rice pudding
Prep Time: 5 minutes | Cook Time: 20 minutes | Yields: 4 servings
Ingredients:
1 cup of white long grain rice (jasmine, basmatic etc.)
1 tbsp plant-based butter (miyokos or monty’s to keep this recipe ultra clean)
1 tsp Ceylon cinnamon
1/2 tsp ground nutmeg
1/2 tsp mineral salt
1 tsp vanilla
4 cups of almond milk (it’s malk or homemade for me)
1-2 tbsp maple syrup
Directions
Place a medium saucepan on the stove over a low to medium heat. Hover your hand over it, and once it feels warm add your rice and butter. Keep stirring until butter is completed melted and to prevent rice from browning.
Next, add your spices and vanilla. Mix well until rice is evenly coated.
Then, add your milk and syrup. Bring the mixture to a vigorous simmer over a medium heat for a few minutes, and continuously stir the rice and scrap the bottom to prevent sticking and browning.
Reduce the mixture to a bare simmer (you should see a few bubbles popping every 2-3 seconds) and continue to cook uncovered for another 20 minutes or so. Stir often. Very, very often. Until the rice is tender and the mixture is thickened.
Remove from heat and serve. Stir in additional spoonful or butter or ghee for a richer flavor, top with additional tsp of maple or 1-2 chopped dates for something extra sweet, or a pinch of Ceylon cinnamon to keep it ultra light and healthy.
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