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Sweet Almond Rice Pudding

Course Breakfast, Dessert
Cuisine Gluten free
Prep Time 20 minutes
Author Carolina Jantac, MS, RD, LD


  • 1 cup of rice
  • 4 cups of water
  • 1/2 cup sugar or 1 teaspoon of undiluted stevia powder* 18-24 packets of stevia sweetener
  • 4 cups of milk** of your choice, we used whole cow’s milk traditionally
  • 1 egg
  • 1 tablespoon of corn starch
  • ½ cup Once Again Crunchy Almond Butter


  1. Cook rice as indicated in package, using all 4 cups of water. When the rice has absorbed almost all the water, and it’s nearly ready, add 2 cups of hot milk (heat milk near its boiling temperature in separate pan or microwave). In a separate bowl, whisk together egg, sugar or stevia and corn starch. Then stir in this mixture with the rice.
  2. Lastly, add in almond butter and the last cup of warm milk. Bring mixture to a boil and then turn off burner on stove top, the pudding is ready to be served! Or it may be refrigerated and served cold.

Recipe Notes

*Or you may use 18-24 stevia sweetener packets; remember, sweetness varies with brands. Start with less, since you can always add more to the finished recipe. **If using stevia, decrease milk to 3 cups.