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My recipe for Cranberry Rice Pudding was born of a challenge to make this classic dish a little healthier.
Mike and I were recently in Cabo. It was the perfect holiday. We slept a lot, walked a lot and ate a lot! One of the dishes we loved at our resort was rice pudding. I hadn’t had rice pudding since I was a kid and it never crossed my mind to make it for my kids. However, Mike devoured a lot of rice pudding while in Mexico. I never knew he had such a fondness for it.
One night as he pounded back a bowl, I mentioned, “Rice pudding is super simple to make and I could tweak it to make it much more healthy. ” I continued, “I would make it from brown rice rather than white, and substitute stevia for the sugar to make it diabetic friendly.” He gave me a look of horror and disbelief. That’s all I needed to seal the deal. I took it as a personal challenge to make him love my healthy version. I use dried cranberries for a fresh twist, but you can substitute raisins if you prefer the classic version. That was my secret weapon, Mike loved the cranberries and actually told me he prefers my version!
This recipe is super simple to make, uses healthy ingredients, and can be served as a breakfast cereal or as a dessert.
Cranberry Rice Pudding
Serves 4
Ingredients:
2 cups almond milk
1 Tbsp cornstarch
3 cups cooked brown rice
⅓ cup 1-1 granulated stevia sweetener
⅓ cup dried cranberries
1 tsp cinnamon
1 tsp pure vanilla
Pinch of salt
Instructions:
Add milk and cornstarch to the pot and whisk together.
Add remaining ingredients and stir well. Then cook over medium heat, stirring occasionally.
Once it reaches a boil, turn heat to low and simmer for 2-3 minutes until desired thickness is reached. I like mine to be a little less dense so that when we store it in the fridge for a quick breakfast, it still has a pudding consistency. Serve warm.
If you want an on the go, refrigerator ready breakfast option check out this overnight oats recipe here.