Creamy Sugar-Free Rice Pudding Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate creamy texture in your rice pudding, always use a heavy-bottomed saucepan for cooking. Thin pans distribute heat unevenly, creating hot spots that are highly likely to burn the milk and ruin the overall flavor of the pudding.

If you find that the pudding is thickening too quickly before the rice grains are fully tender, simply stir in an extra splash of milk, reduce the stovetop heat even further, and continue cooking slowly.

For an extra layer of flavor complexity, you can add a small pinch of salt along with the rice and milk at the very beginning. This tiny amount of salt works to enhance the natural sweetness of the dairy and sweetener without making the dish taste savory.

Stirring the pudding occasionally during the cooling process also prevents a tough skin from forming on the surface, keeping the texture uniform and smooth throughout.

Variations

• Vanilla Bean Rice Pudding: Stir in one teaspoon of pure vanilla extract or the scraped seeds of half a vanilla bean along with the sweetener for a rich, aromatic vanilla flavor.
• Warm Nutmeg and Clove: Add a tiny pinch of ground nutmeg and ground cloves along with the cinnamon to create a deeper, more complex autumn-spiced flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days, with plastic wrap pressed onto the surface.

Freezer

Freezing is not recommended as the dairy and rice starch will separate, resulting in a grainy texture upon thawing.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of milk to restore the creamy texture, stirring constantly.

Allow any leftover rice pudding to cool completely at room temperature for no more than two hours before storing it. Transfer the cooled pudding into an airtight storage container. To prevent a tough, leathery skin from forming on top, press a piece of plastic wrap directly onto the surface of the pudding before sealing the lid tightly. Store the container in the refrigerator.

This sugar-free dessert is excellent for making ahead of time as it chills beautifully in the refrigerator. You can prepare the recipe completely, spoon it into individual serving dishes, cover them tightly with plastic wrap, and keep them chilled.

When ready to serve, simply dust the tops with fresh ground cinnamon. The pudding will be significantly thicker when cold, which is a preferred texture for many dessert lovers.

Serving ideas

Serve this warm, freshly cooked rice pudding in shallow ceramic bowls, finished with a generous and even dusting of ground cinnamon across the top surface.

The gentle warmth of the pudding helps to release the aromatic oils in the cinnamon, creating a wonderful scent that enhances the eating experience. For a touch of elegance, garnish each individual dish with a whole cinnamon stick nestled into the side of the pudding.

If you prefer serving the rice pudding chilled, you can stir in a small splash of cold milk or unsweetened almond milk just before serving to loosen the texture back to a creamy consistency. It also pairs beautifully with a few fresh berries on top, such as raspberries or blackberries, or a light sprinkle of toasted unsweetened coconut flakes to add a pleasant contrast in texture.

Frequently asked questions

Recipe card

Creamy Sugar-Free Rice Pudding

Prep 5 minCook 40 minRest 10 minTotal 55 minServes 4

Ingredients

• 1/2 cup short-grain white rice, rinsed
• 4 cups whole milk
• 1/3 cup granular erythritol
• 1/2 tsp ground cinnamon, plus extra for dusting

Instructions

1. In a medium saucepan, combine the rinsed short-grain white rice and the whole milk. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent the rice from sticking to the bottom of the pan.
2. Reduce the heat to low to maintain a very gentle simmer. Cook the mixture uncovered for about thirty to thirty-five minutes, stirring frequently. Make sure to scrape the sides and bottom of the pan to prevent the milk from scorching.
3. Stir in the granular erythritol and the ground cinnamon. Continue to cook the pudding over low heat for another five minutes, stirring constantly, until the sweetener is fully dissolved and the cinnamon is evenly distributed throughout the mixture.
4. Remove the saucepan from the heat. Let the rice pudding rest and cool for ten minutes at room temperature, stirring occasionally. The pudding will continue to thicken significantly as it cools. Spoon the warm pudding into serving dishes and dust the top with extra ground cinnamon before serving.

Contains: milk

Estimated nutrition per serving

Calories

225

Protein

9.5 g

Carbohydrates

29 g

Fat

8.1 g

Fiber

0.1 g

Sugar

12 g

Sodium

100 mg

Automatic estimate from the ingredient list, not laboratory-verified.