Authentic home cooking from Greece, with US measurements. 
✨The Creamiest Sugar-Free Rice Pudding ✨
A favorite childhood (and not just childhood!) dessert, a classic in every Greek home. This is my light version, which is just as good as the "regular" kind. In fact, I’d even say it’s better, at least in texture, thanks to its perfectly creamy consistency. What’s the secret? *(I’ve tweaked the recipe and found two key factors that help achieve this.)* First, the rice is cooked in milk and a little water, not just water as most recipes suggest. Second, you rinse the rice only very briefly—just a little! The rice starch, along with the milk, is what makes the pudding so creamy. Don’t be afraid to try it! If you’re interested, let’s make it! At the end of the recipe, I’ve included the macros per serving for anyone who wants them!
✨The Creamiest Sugar-Free Rice Pudding ✨
A favorite childhood (and not just childhood!) dessert, a classic in every Greek home. This is my light version, which is just as good as the "regular" kind. In fact, I’d even say it’s better, at least in texture, thanks to its perfectly creamy consistency. What’s the secret? *(I’ve tweaked the recipe and found two key factors that help achieve this.)* First, the rice is cooked in milk and a little water, not just water as most recipes suggest. Second, you rinse the rice only very briefly—just a little! The rice starch, along with the milk, is what makes the pudding so creamy. Don’t be afraid to try it! If you’re interested, let’s make it! At the end of the recipe, I’ve included the macros per serving for anyone who wants them!
Open in Cookpad AppSteps
- 1
Rinse the rice very briefly and place it in a pot with the oat milk. (I use a neutral, tasty oat milk, but use your favorite.) Add the water (you can substitute with more milk), the citrus zest, and the vanilla powder. Stir, bring to a simmer over medium heat, then lower the heat, cover, and cook for about 12–13 minutes.
- 2
If the milk starts to foam up and bubbles spill from the lid, leave the lid slightly open to let the steam escape. Stir occasionally. When most of the liquid is absorbed, the rice should be almost or fully cooked.
- 3
At this point, add the cow’s milk and continue cooking, checking occasionally, until the rice pudding reaches your desired consistency. I recommend leaving it a bit more liquid than you want, as it will thicken as it cools and after it’s refrigerated.
- 4
I turned off the heat when it looked like this...
- 5
Remove the pot from the heat and stir in the honey until well combined.
- 6
Divide evenly into 4 bowls. For accuracy, I weigh them, but you can eyeball it. Sprinkle with cinnamon and let cool before covering with plastic wrap and refrigerating.
- 7
I eat one a day, and I can honestly say that even on the fourth day, after a quick microwave reheat, it’s still as fresh as when it was made. Cooking the rice in milk and using the rice starch is the secret to success. If you’re wondering why I don’t use only milk and add a bit of water, it’s simply to save on oat milk—it’s pricey! Of course, using all milk would make it even better!
- 8
Still, it’s delicious as is! Adjust to your taste and use the milk or milks you prefer. With this amount of honey (I used thyme honey), it’s sweet enough for me. If you like it sweeter, add 2 more teaspoons (about 10 grams), taste, and adjust as needed. Here are the macros for the recipe, using exactly the ingredients and amounts listed. Good luck!
- 9
Calories per serving: 271 kcal
Carbohydrates: 53.8 g
Protein: 7.1 g
Fat: 3 g
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