Total Time
Prep 5 mins
Cook 15 mins

My husband loves rice pudding, but he's diabetic (we both are). This is a simple recipe which only makes enough for two servings. He can't pig out! I usually set aside cooked rice just to make this for him.

Ingredients Nutrition


  1. Stir all ingredients together in a medium sized saucepan.
  2. Heat the mixture until hot but not boiling.
  3. Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. The pudding will be thick and creamy.
  4. Don't cook until dry because it will thicken a bit more when cooled.
  5. Divide between two ramekins. Serve warm.
  6. Makes two 1/2 cup servings.
Most Helpful

What a tasty rice pudding! It is so creamy and the cinnamon and nutmeg are great with the rice. I used low-fat milk as that was all I had on hand and it worked out really well. My choice of fruit was canned cherries and I felt they really added to the dish. Usually I like my rice pudding plain, but the fruit with it was great. Thanks for sharing this idea with us, Ms. Cooky!
I found that for me personally 2 tbs of sugar was enough sweetness, but thats just personal preference I guess.
Made and reviewed for Think Pink October 2012.

Lalaloula October 06, 2012

Made with dried cranberries instead of cherries. It is so nice to enjoy a guilt-free dessert once in a while and this is a super treat. Thanks for sharing Ms. Cooky. Made for My3Chefs Nov '09.

ElaineAnn November 11, 2009