· 18 Comments
Enjoy a comforting bowl of this Creamy Vanilla Rice Pudding with Mixed Berries which can be cooked stove top or in a pressure cooker.
Most of us have childhood memories of creamy rice pudding with a dollop of Jam or Honey on top, or you may even remember it with cinnamon, nutmeg and sultanas. Whether it was cooked on the stoved or baked in an oven, it's a popular much loved British dessert.
Usually made with copious amounts of cream and sugar it can be quite high in fat, but with my Creamy Rice Pudding recipe you can happily dig into a decent serving of this topped with some defrosted frozen berries.
Hey!! you could even top with some Jam or Honey if you want to.
So how do you make rice pudding? It's very important to get the correct type of rice. In the UK the popular short grain rice is easily sourced and just called pudding rice, but here across the Atlantic that appears to be a very difficult type of rice to locate and so Calrose Rice is the perfect choice for my Creamy Vanilla Rice Pudding.
To keep it as low calorie as possible I avoid using cream and instead opt for semi-skimmed milk. I don't recommend using skimmed milk as it's too low fat for this. Then to make it nice and creamy I kind of create a custard using egg yolks, it worked perfectly and it is super creamy and comforting.
For that lovely vanilla flavour, I opt for a good quality vanilla pod, just cut in half and I scrape out a few of the seeds to stir in, while dropping in the whole pod too. If you struggle to locate these you can use vanilla extract, but I recommend using a pure extract not artificially flavoured.
Sukrin: 1 is my preferred choice for sweetener for the sweetness is this Creamy Vanilla Rice Pudding, as it's the only sweetener I've tried that doesn't give an aftertaste and it's natural based instead of artificial. But do use your preferred sweetener of choice. It's not something you have to use if you have a sweetener that you are happy with then that will be perfect in this.
Love Baked Rice Pudding? Check out my Baked White Chocolate Rice Pudding which is equally delicious and if you have sweet tooth then my Dessert Section has heaps of recipe to choose from.
Generally this is eaten as a treat or dessert and you will be limited by the amount you have anyway, sometimes I think it's good for delicious sweet dessert recipes like this to have a few calories as it will limit how much of it you eat and therefore not affect your weight loss. That aside, I do choose to top this with some delicious berries. The yummy sweetness of the berries against the creamy rice pudding is just perfect.
What Kitchen Items do I need to make this Creamy Vanilla Rice Pudding?
- Kitchen Scales
- Measuring Cups
- Measuring Spoons
- Santoku Knife(perfect knife for chopping veg)
- Chopping Board
- Saucepanor Pressure Cooker
- Wooden Spoon
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Recipe Card
Creamy Vanilla Rice Pudding (Stove Top or Pressure Cooker)
Yield: SERVES 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Enjoy a comforting bowl of this low fat Creamy Vanilla Rice Pudding with Mixed Berries
Ingredients
- 1 cup/180g of short grain rice (I used calrose)
- 2.5 cups/500mls of water
- 1 cup/240ml of 2% milk (semi skimmed)
- 1 vanilla pod (or 1 teaspoon of vanilla extract)
- ¼ cup/4 tbs of sukrin:1 (or another sweetener of your choice)
- 2 egg yolks
- 1 cup of frozen mixed berries (slightly defrosted)
Instructions
Stove Top:
- Add the rice and water to a saucepan, bring to boil, simmer until all liquid is almost absorbed, turn off heat, add lid and leave for 10 mins.
- Slice the vanilla pod in half lengthways and scrape out some of the seeds
- After the 10 minutes, add back to a low heat and add in the milk, vanilla pod (along with scraped out seeds), and sweetener, heat until warmed through and the milk just coats the rice like a sauce.
- Remove from heat stir in the egg yolks quickly, add back to the low heat and stir until creamy.
- Top with berries or your choice of topping.
Instant Pot/Pressure Cooker:
- Add the rice and water to the instant pot (pressure cooker)
- Set to manual high pressure for 4 mins, once finished cooking allow the pressure to release naturally for approx 10 mins and then release any remaining pressure.
- Slice the vanilla pod in half lengthways and scrape out some of the seeds
- Set instant pot/pressure cooker to saute mode
- Add in the milk, vanilla pod (along with scraped out seeds), and sweetener, heat until warmed through and the milk just coats the rice like a sauce.
- Remove the inner pot from the instant pot and stir in the egg yolks quickly until creamy
- Top with berries or your choice of topping.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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Nutrition Information
Yield 4Serving Size 1 serving
Amount Per ServingCalories 234Total Fat 3.5gSaturated Fat 1.6gCholesterol 97mgSodium 44mgCarbohydrates 42.9gFiber 0.8gSugar 5.7gProtein 7g
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We are removing all Slimming World syn values from the website, you can read more about that here.
To ensure precise calculations, we recommend utilizing the official tools provided with your membership to specific plans, as they may undergo regular updates. Values can vary between different brands, so it's essential to calculate recipes using these tools to guarantee accuracy in any recipe you prepare.
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Reader Interactions
Comments
Lynne Clark says
We can't get fat free evap here.. I spose we are stuck with using skimmed milk. At least we can HEA it...
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Anonymous says
I just had a look at the light one and even that is not too bad syn wise once divided up into a few portions. The evaporated milk definately makes the difference, much more creamy and tasty.
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Mary Burt says
I have made I similar to this using HEA then at the end stir in vanilla mullerlight, tasty tasty
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Anonymous says
sounds yummy, but what is vanilla pod??
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Anonymous says
This looks wonderful! I'm not so good on dairy so use Rice Milk, can you tell me how that compares syn wise please?
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Anonymous says
yes I am sure Rice Milk could be used or Almond milk might work better (as it has a sweet taste to it). Not sure either can be used a HEb, I know soya milk can. For the syn value if you look at the calories on the cartons, it will be approx 1 syn for every 20 calories, as milk has no free food allowance.
Hope that helps.
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Anonymous says
Do you have to use long grain rice, does puding rice not work? x
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Anonymous says
yes you can use pudding rice too. 🙂
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Madhvi Sai says
i would love to use this recipe for personal use.....is there any way i can copy & paste?
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Susan says
Absolutely fabulous
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K Skinner says
Do u sin the pudding rice if using that
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Shevy (Slimming Eats) says
no plain dried pudding rice is free - it's just the name for short grain rice.
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Victoria says
I made this last night using arborio rice and skim milk, and really enjoyed it! Obviously it's not as sweet or creamy as a "traditional" baked rice pudding, but as a syn-free dessert it really hit the spot. I cooked some apple slices with cinnamon and sweetener too and them on the side which was really lovely. Thanks for the recipe!
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Karen says
Are you able to reheat this? X
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Sophia says
Is this 2 syns plus a healthy a for the milk or is it just 2 syns. If so could you not take it out of your healthy a allowance and make this syn free?
Thanks
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Shevy (Slimming Eats) says
a serving is not enough to count as a healthy extra. If you use the rest of your milk allowance elsewhere in the day then you could use part of your healthy extra towards it.
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Meabhve says
Is this reheatable?
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Siobhan (Slimming Eats) says
yes it is, ensure you chill as soon as its cooled and I just reheat in pan on a low heat.
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