Healthy Cinnamon Rice Pudding

A creamy dreamy healthy cinnamon rice pudding made with soy milk and honey to make it both dairy free and sugar free.

A creamy dreamy healthy rice pudding made with soy milk and honey to make it both dairy free and sugar free.

Ever since I was a little girl I’ve been enjoying my grandmas rice pudding recipe warm straight off the stovetop served with a healthy dose of sprinkled cinnamon on top. To this day I only like my grandmas or should I say vovo’s recipe because homemade just can’t compare to store bought.

Funny story is that my grandparents are retired in Portugal now, so I actually had to call up my vovo to get her famous rice pudding recipe. I then of course healthified a couple of ingredients! But its basically still the exact recipe because some things you just don’t mess with.

A creamy dreamy healthy rice pudding made with soy milk and honey to make it both dairy free and sugar free.

To make my vovo’s rice pudding a tad with healthier I subbed the 2% milk for unsweetened soy milk. I love using soy milk when cooking or baking because it has a lovely taste and is a bit creamier and thicker than some other non dairy milks. I also swapped out the white cane sugar for some local honey and I find it just works so well with the creamy rice and cinnamon dusted on top.

A creamy dreamy healthy rice pudding made with soy milk and honey to make it both dairy free and sugar free.

If you recreate my vovo’s rice pudding recipe I would love it if you shared your photos on social media and tag me @urhealthnut so I can see your beautiful food pics!

Finally, for more healthy dessert recipes like this check out:

Recipe

Healthy Cinnamon Rice Pudding

A creamy dreamy healthy rice pudding made with soy milk and honey to make it both dairy free and sugar free.
Cook Time: 25 mins
Total Time: 25 mins

Ingredients:

  • 1 cup arborio rice
  • 2 cups filtered water
  • 2 cups unsweetened soy milk
  • 2 strips of lemon peel avoiding the white part
  • 2 strips of orange peel avoiding the white part
  • 1/2 vanilla bean spilt and seeds scraped out save both parts
  • 1/3 cup honey
  • 1 tsp butter
  • pinch of sea salt
  • Cinnamon for dusting

Instructions:

  • In a medium saucepan add water, rice, sea salt, orange peel, lemon peel and vanilla bean (seeds and pod), stir and bring to a boil. Once boiled lower the heat to a low simmer, stirring until rice has absorbed most of the water (about 10 min)
  • Remove lemon and orange peel and slowly start to add in soy milk 1/2 cup at a time while stirring constantly to keep it from burning.
  • Once you've poured in the remaining soymilk (should take around 15 min) and it starts to thicken
  • you can add in the butter and honey.
  • Once everything has thicken up and come to a creamy texture you can turn off the heat and allow to rest for about 5 min.
  • Once slightly cooled you can transfer to either individual bowls or one casserole dish and sprinkle heavily with cinnamon and serve.

Notes

You can store this rice pudding in an air tight container for 1-2 days in the fridge.
Adapted from from my vovo's recipe

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    4 comments
  1. If I wanted to substitute the honey for sugar, how much sugar would I use, and would I have to add any other liquids?

    • I would probably add the same amount of sugar no extra liquid 🙂 The sugar will melt right down and still create some liquid so you should be good. If you need more sweetness you can up it to 1/2 a cup.