Vanilla Almond Rice Pudding Recipe

5 from 4 votes

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This Rice Pudding Recipe is flavored with vanilla bean and almond. It is also gluten-free, sugar-free and low-fat. Healthy and delicious!

Sweet and creamy Rice Pudding Recipe is comfort food that tends to taste exactly 14.2 times better when it’s cold and wet outside. Comfort food I refuse to forget because it’s amazing. And simple to make. And delicious. And naturally gluten-free {bonus!} that I happened to make low fat and sugar-free {double bonus!} so I didn’t have to feel guilty eating the entire thing in one sitting. True story.

Rice Pudding

Rice Pudding Recipe

  • Arborio Rice – Short grain rice originating from Italy. Most rice puddings are made with this rice variety.
  • Skim Milk and Fat-Free Half & Half – I pulled all the stops to make this recipe as low fat as possible.
  • Truvia – You can also use Splenda or regular sugar if you don’t want that sugar free part of the recipe.
  • Almond Extract and Vanilla Bean Paste – A ton of flavor comes from these two ingredients plus a pinch of salt to balance it all out.

Feel free to fatten this up with whole milk, brown sugar, more butter, and straight-up cream. But, I’m warning you–you make it once that way and you will be addicted for life. {Not that that’s a bad thing…}

Rice and Butter in Pan

How to Make Rice Pudding

{and all you rice pudding haters out there–>give this a chance. It will change your life.}

  1. In a large pot, melt butter and stir in arborio rice to coat grains. Pour in enough milk to cover the rice by 1/3 inch or so (about a cup). Continuously stir the rice until the milk has been absorbed and mixture turns very thick.

Stirring Ingredients

  1. Keep adding and stirring until all the milk has been poured in and the rice has soaked it all up.
  2. Stir in half & half and Truvia until rice is cooked to your liking and the desired consistency is reached. Feel free to add in a few more splashes of milk to make the pudding thinner or cook it longer to have it thicker.

Cooking Rice

  1. Remove from heat and stir in almond extract and vanilla bean paste. Top with toasted almonds  (optional) and serve warm.

Stirring Rice Pudding

Toasted Almonds

As a finishing touch, you can toast some almonds too. Mmmm…

To toast almonds, simply heat them in the pan over medium heat. Toast until almonds turn slightly brown and smell nutty. This should only take a couple of minutes. Remove from heat.

So, dish this up and top it with your almonds. Voila! Rice Pudding that is to die for.

Toasting Sliced Almonds

Leftovers

If you happen to have leftovers (not likely because this recipe is THAT good), you can store this rice pudding recipe in the fridge for up to 4 days or even longer in the freezer! Reheat on the stove or in the microwave.

Rice Pudding

Freezing

To freeze, cool your rice pudding completely. Then seal it in an airtight container and store in the freezer for up to three months! Defrost in the fridge overnight then reheat on the stove or in the microwave until heated through.

Rice Pudding Recipe

More Rice Pudding Recipes to Try!

Easy, healthy, delicious! I hope you all have crummy weather so you can try this out too 🙂 Printable recipe card below!

5 from 4 votes

Vanilla Almond Rice Pudding Recipe

This Rice Pudding Recipe is flavored with vanilla bean and almond. It is also gluten-free, sugar-free and low-fat. Healthy and delicious!
servings 4 servings
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Ingredients

  • 1 tablespoon butter
  • 1 cup arborio rice
  • 3 1/2 cups skim milk
  • 1/2 cup fat free half & half
  • pinch salt
  • 4 tablespoons truvia or splenda or regular sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla bean paste
  • 1/4 cup toasted almonds

Instructions

  • In a large pot, melt butter and stir in arborio rice to coat grains. Pour in enough milk to cover the rice by 1/3 inch or so. Continuously stir the rice until the milk has been absorbed and mixture turns very thick. Continue this process until all milk has been added. 
  • Stir in half & half and Truvia until rice is cooked to your liking and the desired consistency is reached. Feel free to add in a few more splashes of milk to make the pudding thinner or cook it longer to have it thicker. 
  • Remove from heat and stir in almond extract and vanilla bean paste. Top with toasted almonds and serve warm.

Nutrition

Calories: 347kcal | Carbohydrates: 55g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 145mg | Potassium: 496mg | Fiber: 2g | Sugar: 12g | Vitamin A: 540IU | Calcium: 313mg | Iron: 2.5mg
Course: Breakfast, Snack
Cuisine: American
Keyword: how to make rice pudding, Rice Pudding, Rice Pudding Recipe
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Recipe Rating




45 Responses
  1. Sally @ Spontaneous Hausfrau

    This rice pudding is exactly the way I like my rice pudding – no cinnamon or raisins just lots of creamy vanilla lovin going on. I’m picking up some arborio rice on my next grocery trip for this stuff!

  2. Priyanka

    Wow that looks delicious. I just love rice pudding it reminds me of home, its a must have for Bengali kitchen for all the occasions.

  3. Lauren at Keep It Sweet

    I love rice pudding, which is weird since I hate any other form of rice. Would love to try your lighter version!

  4. Emilie @ Emilie's Enjoyables

    Rice pudding always seems so strange to me when I see it on a menu but your version looks so delicious!

  5. Natalie @ Cooking for My Kids

    I love rice pudding and so do my littles, but I have never been able to get it to turn out quite right. I cannot wait to try this one!

  6. Megan Pence

    My best friend makes fun of me for being an old lady because I love tapioca and rice puddings. What? They’re amazing! At least I know when I lose all my teeth at a decrepit age I can still eat good tasty treats!

  7. Averie @ Love Veggies and Yoga

    Ive made rice pudding with coconut milk before and your version looks soooo good. I love good rice pudding; it’s so comforting!

  8. Sara {Home is Where the Cookies Are}

    Oh my goodness. That looks freakin’ delicious! Can’t wait to try it out – I’ve never cooked with truvia before.

  9. Erin

    Looks like I am going to need to find some vanilla bean paste. I have never made rice pudding before but it looks so good!

  10. anonymous

    From where my family comes from, we make “kyri buth” (i don’t think thats how you spell it) but it is made with coconut milk and a lot of sugar in rice pudding. My grandmother uses the halves of plastic easter eggs (its weird i know) to scoop out the rice and make pretty little mounds of pudding. Thanks for this recipe!

  11. Laurie {Simply Scratch}

    Omg… the weather here in Michigan is 70 and sunny… it’s weird, but I’ll close my eyes REAL tight and pretend just so I can eat bowl(s) of this! Looks so yummy Lauren! X to the O!

  12. Jolene (www.everydayfoodie.ca)

    I have never had rice pudding before! I have always been kind of scared of it … not sure why, because yours looks really good!

  13. Nancy @ CouponClippingCook

    Seriously, this looks so delicious. Love that you used almond extract and you cooked it so perfectly. The toasted almonds look wonderful with this rice pudding too.

  14. Catherine

    I am totally going to make this, with the real sugar…cannot wait I love rice pudding! Does it matter what kind of rice I use? Would long grain work the same, and substituting almond extract for vanilla extract?

  15. Dixie

    Seriously, there are people out there that don’t like rice pudding?! One of my favs ever since little, talk about comfort food, especially if still slightly warm, mmmm. This sounds delish and I am going to give it a try. I wonder how it would taste using almond milk instead of skim. I always love a touch of freshly grated nutmeg on mine.

  16. Gluten Free Sugar Free Almond Vanilla Bean Rice Pudding Recipe – Best Friends For Frosting

    […] rice pudding, and the memories of her making it when I was little are fond ones. This recipe for Almond Vanilla Bean Rice Pudding from Lauren’s Latest piqued my curiosity because not only does it look absolutely delicious, […]

    1. Lauren

      I’ve never tried it so I’m not sure how it would work….give it a whirl and keep me posted! 🙂 Thanks for the comment Emily!

  17. Crystal @EatDrinkCleveland

    I do a TON of cooking and thought I was pretty darn knowledgeable, but I’ve never even heard of vanilla bean paste. I must get some NOW! Your recipe sounds great – I love rice pudding too. A restaurant that I used to work at would fold in some whipped cream at the end…swoon!

  18. Meggan Mills

    Hey! This looks fantastic, but does the rice actually cook? Like soften? Or is it supposed to be fully cook before you put it in the pan? I’ve had rice pudding only once before and I’ve been obsessing to have it again, but idk how the rice would cook it seems like it only cooked for a very little time in this recipe.

  19. Kris

    I always use a vanilla bean & almond extract in my rice pudding. The flavors are wonderful together. I would not use the fat free half & half though. Have u read the ingredients in it? Pretty gross. Go with real half & half or even vanilla almond milk if ur avoiding dairy.

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