Creamy Rice Pudding with Yogurt
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Aren’t those rice puddings pretty? This recipe for Creamy Rice Pudding is super easy and adds an element of fun and variety by stirring in your yogurt of choice. The yogurt not only makes the rice pudding even creamier, it adds flavor and allows you to get creative with the presentation.
This rice pudding can be served warm or cold and if you serve it cold it can be made well in advance to save you time (up to 2 days). Then all you have to do is add the yogurt and, if you want, a little garnishing. Or if you want to keep it informal but fun for an occasion like Monday night football, simply bring out the rice pudding along with a variety of fruity yogurts and let everyone select and stir in their own. These are sure to satisfy the sweet cravings while offering a healthier dessert alternative!
Creamy Rice Pudding Recipe
Enjoy this Creamy Rice Pudding with Yogurt for a fun and wholesome dessert!
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Creamy Rice Pudding with Yogurt
Ingredients
- 1/2 cup arborio rice
- 2 1/2 cups milk (can substitute non-dairy alternative)
- 1/3 cup sugar or 1/4 cup honey
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 teaspoons coconut oil
- Choice of fruit yogurts for serving
Instructions
- Place all of the ingredients, except for the coconut oil, in a medium sauce pan and bring it to a boil over medium-high heat. Reduce the heat, cover, and simmer for about 25 minutes, stirring a couple of times, or until the rice is tender and the liquid is mostly absorbed. Remove from heat and stir in the coconut oil.
- Spoon into individual serving bowls. Either let it cool for a few minutes and then serve warm or cover with plastic wrap and refrigerate until chilled. Can be eaten warm or cold. Either way, serve with a generous dollop of fruit yogurt or for more fun, let everyone stir in their own yogurt of choice.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This recipe looks really good. Do you have any suggestions for substituting the coconut oil for those that are following a plant-based diet that excludes all oils?
Hi Charlean, the only direct substitute for oil is another source of fat. The only other fat that I’d recommend for a dessert is butter but as you’re on both a plant-based and non-oil diet that leaves no alternative but to simply omit it. It won’t greatly alter the flavor, it just won’t have as smooth of a consistency/texture.
I love how cute these are. Perfect little snacks~
Rice pudding is such perfect comfort food! I love this twist using yogurt! Silk is sooooo yummy.
Looooooove Silk products. Especially their Almond Milk and Coconut Milk. Need to give those yogurts a try! Didn’t know Silk was making yogurt.
I didn’t even know there was a cashew milk! Your rice puddings turned out beautiful with the arborio rice. As much as I luv rice pudding, I haven’t had it in ages and now you have me thinking about it again. Delicious post. ;)
I found this post so enlightening. I’ve never made rice pudding, but my family loves it. And you can make it with arborio rice?? Wow! I have arborio rice and Silk always on hand, so this is a must make. Thanks for sharing!
Perfect, Steph, you’re ready to go! :)
I’ve never made this with yogurt, and I love rice pudding! Totally need to try this soon.
We love the texture and the “fresh” quality it brings to the rice pudding!