A creamy dreamy healthy rice pudding made with soy milk and honey to make it both dairy free and sugar free.
Ever since I was a little girl I’ve been enjoying my grandmas rice pudding recipe warm straight off the stovetop served with a healthy dose of sprinkled cinnamon on top. To this day I only like my grandmas or should I say vovo’s recipe because homemade just can’t compare to store bought.
Funny story is that my grandparents are retired in Portugal now so I actually had to call up my vovo to get her famous rice pudding recipe. I then of course healthified a couple of ingredients but its basically still the exact recipe because somethings you just don’t mess with.
To make my vovo’s rice pudding a tad with healthier I subbed the 2% milk for unsweetened soy milk. I love using soy milk when cooking or baking because it has a lovely taste and is a bit creamier and thicker than some other non dairy milks. I also swapped out the white cane sugar for some local honey and I find it just works so well with the creamy rice and cinnamon dusted on top.
If you recreate my vovo’s rice pudding recipe I would love it if you shared your photos on social media and tag me @urhealthnut so I can find and LIKE your beautiful food pics!
- 1 cup arborio rice
- 2 cups filtered water
- 2 cups unsweetened soy milk
- 2 strips of lemon peel (avoiding the white part)
- 2 strips of orange peel (avoiding the white part)
- 1/2 vanilla bean spilt and seeds scraped out (save both parts)
- 1/3 cup honey
- 1 tsp butter
- pinch of sea salt
- Cinnamon for dusting
- In a medium saucepan add water, rice, sea salt, orange peel, lemon peel and vanilla bean (seeds and pod), stir and bring to a boil. Once boiled lower the heat to a low simmer, stirring until rice has absorbed most of the water (about 10 min)
- Remove lemon and orange peel and slowly start to add in soy milk 1/2 cup at a time while stirring constantly to keep it from burning.
- Once you've poured in the remaining soymilk (should take around 15 min) and it starts to thicken
- you can add in the butter and honey.
- Once everything has thicken up and come to a creamy texture you can turn off the heat and allow to rest for about 5 min.
- Once slightly cooled you can transfer to either individual bowls or one casserole dish and sprinkle heavily with cinnamon and serve.
- You can store this rice pudding in an air tight container for 1-2 days in the fridge.