Almond Rice Pudding

Jun 27 2012

Go nuts over this tasty little treat!
Recipe adapted from Oregon State University’s Food Hero

Serves 6

Dietitian's Tip: 

Try using brown rice instead of white to for extra fiber. This yummy dessert contributes ½ cup toward your daily goal of 3 cups milk.


3 cups 1% milk
1 cup white rice
1⁄4 cup sugar
1 teaspoon vanilla
1⁄4 teaspoon almond extract
cinnamon to taste
1⁄4 cup toasted almonds — optional


Combine milk and rice in a medium saucepan, and bring to a boil.

Reduce heat and simmer for 1/2 hour with the lid on until the rice is soft.

Remove from heat and add the sugar, vanilla, almond extract, and cinnamon.

Sprinkle toasted almonds on top and serve warm.

Refrigerate leftovers within 2-3 hours.


Nutrition Information: 

Serving size: ½ cup
Per serving: 180 calories, 1.5 g total fat, 1 g saturated fat, 36 g carbohydrates, 7 g protein, 1 g fiber, 65 mg sodium, 1 mg potassium, 0 mg magnesium, 150 mg calcium