Red Rice Pudding with Almond Milk

½ cup serving Per serving: 129 kcal cal., 3 g fat (1 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 5 mg chol., 59 mg sodium, 26 g carb., 2 g fiber, 9 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Red Rice Pudding with Almond Milk

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  • Prep Time


  • Total Time


  • Servings

    1/2 cup


  • Nonstick cooking spray

  • 4

    cups cooked red rice or brown rice

  • cups vanilla-flavor unsweetened almond milk

  • cup turbinado (raw) sugar or packed brown sugar

  • 1

    cup snipped dried apricots, cranberries, cherries, or apples; and/or raisins

  • 2

    tablespoons butter, softened

  • 1

    tablespoon chia seeds (optional)

  • 1

    teaspoon apple pie spice, or ¾ teaspoon ground cinnamon plus ¼ teaspoon ground nutmeg

  • 1

    teaspoon finely shredded orange peel

  • Vanilla-flavor unsweetened almond milk (optional)


1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. 2. In a large bowl combine cooked rice, 2 3/4 cups almond milk, and sugar. Stir in dried fruit, butter, chia seeds (if desired), apple pie spice, and orange peel. Transfer mixture to the prepared cooker. 3. Cover and cook on low-heat setting for 2 to 3 hours. Stir gently before serving. If desired, serve with additional almond milk.


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