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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 Time25 mins
Total Time25 mins
Servings: 4
Author: Nikole Goncalves


  • 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


  • 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.


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