Rice Pudding

How is it that summer is almost over? I feel like we were just celebrating the 4th of July and now here we are sending our kids back to school.  I always get excited about the start of a new season but summer is, and will always be, my favorite of them all. I loved how this months Recipe Redux challenge allowed me to reflect on our vacation travels and come up with a recipe from a memorable meal.

A Vacation-Inspired Recipe –

Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.

The recipe for this rice pudding was not inspired by a recent travel  but instead its a memory from our honeymoon five summers ago. I’ve been wanting to remake this recipe for some time now and I took this challenge as the perfect opportunity to do so. I had my first taste of  rice pudding when Jason and I were on our honeymoon in the Dominican Republic. It was the dessert I chose on our first night, while sitting in a picturesque restaurant overlooking the ocean, at what would end up being our favorite restaurant. I guess you could say it was love at first bite.


Rice pudding is rice cooked in milk or water to form the base. In the case here I used Almond milk in order to make it dairy-free. Spices, flavorings and toppings  are then added in for a sweet, simple and satisfying dish. This particular recipe is sweetened with maple syrup while raisins and vanilla are added in to give it some pizzazz. Arborio rice is used to give the pudding a creamy consistency that is so desired with this recipe.


Like I mentioned earlier I first had this dish as a dessert but I also think it makes for the perfect breakfast if you’re looking for something sweet and comforting. Rice pudding is made using basic ingredients that many of us already have on hand and it requires little effort to make as it simmers on the stove until the pudding is nice and creamy. As the season changes and the weather becomes cool again at least I have this healthy, yet comforting bowl of rice pudding, to take me back to sandy beaches and clear blue water.


5.0 from 1 reviews
Rice Pudding
Prep time
Cook time
Total time
Serves: 4 servings
  • ½ cup Arborio Rice
  • 3 cups Almond milk
  • ⅓ cup Raisins
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • pinch of sea salt
  1. Combine the milk, rice, raisins, and maple syrup in a medium-sized saucepan. Bring to a boil. Reduce heat to low and simmer uncovered, stirring often, until the rice is tender and creamy (about 30-35 minutes). Towards the end you may need to stir more often to prevent burning.
  2. Add in the vanilla, cinnamon, and salt. Give the pudding another quick stir then pour into a large or individual serving bowls. Serve warm with an additional sprinkle of cinnamon.
Nutrition Information
Serving size: 1 serving Calories: 195.5 Fat: 2 Saturated fat: 0 Carbohydrates: 41.8 Sugar: 19.5 Sodium: 176.3 Fiber: 1.6 Protein: 2.7 Cholesterol: 0







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By | 2018-06-01T09:37:17+00:00 August 21st, 2016|Breakfast, Dairy & Soy Free Breakfast, Dairy & Soy Free Desserts, Desserts, Food|3 Comments


  1. Erin Marie @ Health Happens At Home August 22, 2016 at 9:16 pm

    Looks delicious! Thanks for sharing

  2. Brynn at The Domestic Dietitian August 23, 2016 at 12:19 am

    Great post! And that view….love it!! Sounds like a great recipe, can’t wait to try it.

  3. Courtney August 30, 2016 at 4:35 pm

    I like to have rice pudding for breakfast, too– this one sounds so lovely and cozy!

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