100-Calorie Mini Rice Pudding – A Light, Creamy Treat
Rice pudding usually feels like a cozy, old-fashioned dessert, but it can be surprisingly light with a few smart swaps. These 100-calorie mini cups keep all the creamy comfort without the heavy sugar and fat. They’re portioned, easy to prep, and perfect when you want something sweet but not over-the-top.
You’ll cook a simple base on the stove, add a hint of vanilla and cinnamon, then portion it into small cups for the ideal snack or dessert. It’s familiar, simple, and satisfying—no fuss, just flavor.
Ingredients
Method
- Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This removes excess starch that can make the pudding gummy.
- Start the simmer: In a medium saucepan, combine the almond milk, water, rinsed rice, salt, and cinnamon. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Cook low and slow: Reduce heat to low and cook for 18–22 minutes, stirring often, until the rice is tender and the mixture thickens slightly. Keep the heat gentle so the milk doesn’t scorch.
- Sweeten and flavor: Stir in sugar or sweetener and vanilla extract. Taste and adjust sweetness as needed. If you prefer a thicker pudding, whisk in the cornstarch slurry and simmer 1–2 more minutes until it lightly bubbles and thickens.
- Cool briefly: Remove from heat and let it sit for 5 minutes. The pudding will continue to thicken as it rests.
- Portion the cups: Spoon the warm pudding into 8 small cups or ramekins (about 1/4 cup each). This keeps each serving near 100 calories, depending on your ingredients.
- Chill or serve: Dust lightly with cinnamon. Serve warm for a cozy dessert or chill for at least 1–2 hours for a classic, creamy set.
- Top and enjoy: Add a berry or two, or a few mini chocolate chips, if you like. Keep toppings minimal to stay close to 100 calories.
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What Makes This Recipe So Good
- Light and portion-controlled: Each mini serving is around 100 calories, so you get a treat without the guilt.
- Simple pantry ingredients: Rice, milk, a touch of sugar or sweetener, and warm spices—nothing fancy or hard to find.
- Ultra-creamy texture: A quick simmer and a bit of starch from the rice create a naturally silky pudding.
- Customizable: Add citrus zest, swap milk types, or top with fruit to keep it interesting.
- Make-ahead friendly: Chill in the fridge and grab a cup whenever the craving hits.
Ingredients
- 1/2 cup uncooked medium-grain white rice (or Arborio for extra creaminess)
- 2 cups unsweetened vanilla almond milk (or low-fat dairy milk)
- 1/2 cup water
- 2–3 tablespoons granulated sugar or 2–3 tablespoons erythritol/monk fruit sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus more for dusting)
- Pinch of salt
- Optional: 1 teaspoon cornstarch mixed with 1 tablespoon cold milk (for a thicker set)
- Optional toppings: fresh berries, a few mini chocolate chips, or a tiny drizzle of honey
Step-by-Step Instructions
- Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This removes excess starch that can make the pudding gummy.
- Start the simmer: In a medium saucepan, combine the almond milk, water, rinsed rice, salt, and cinnamon.
Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Cook low and slow: Reduce heat to low and cook for 18–22 minutes, stirring often, until the rice is tender and the mixture thickens slightly. Keep the heat gentle so the milk doesn’t scorch.
- Sweeten and flavor: Stir in sugar or sweetener and vanilla extract. Taste and adjust sweetness as needed.
If you prefer a thicker pudding, whisk in the cornstarch slurry and simmer 1–2 more minutes until it lightly bubbles and thickens.
- Cool briefly: Remove from heat and let it sit for 5 minutes. The pudding will continue to thicken as it rests.
- Portion the cups: Spoon the warm pudding into 8 small cups or ramekins (about 1/4 cup each). This keeps each serving near 100 calories, depending on your ingredients.
- Chill or serve: Dust lightly with cinnamon.
Serve warm for a cozy dessert or chill for at least 1–2 hours for a classic, creamy set.
- Top and enjoy: Add a berry or two, or a few mini chocolate chips, if you like. Keep toppings minimal to stay close to 100 calories.
Storage Instructions
- Refrigerate: Cover each cup tightly and store in the fridge for up to 4 days.
- No separation worries: If some liquid pools on top, just stir gently before eating.
- Freezing: Not recommended—dairy and starch can separate and turn grainy once thawed.
- Meal prep tip: Portion into lidded 4-ounce containers for grab-and-go snacks.
Health Benefits
- Calorie control: Pre-portioned cups help you manage dessert without overdoing it.
- Lower sugar: Using less sugar or a zero-calorie sweetener keeps the carbs in check.
- Lightened dairy: Almond milk or low-fat milk reduces saturated fat while keeping it creamy.
- Steady energy: Rice provides gentle, slow-digesting carbs, especially when eaten chilled.
- Comfort factor: A satisfying, familiar dessert can curb cravings and support balanced eating long-term.
Pitfalls to Watch Out For
- Boiling too hard: High heat can scorch milk and toughen rice. Keep it at a gentle simmer.
- Not stirring enough: Rice sinks and sticks.
Stir regularly to prevent burning and to create a creamy texture.
- Over-sweetening: Extra sugar adds calories fast. Start small and taste as you go.
- Portion creep: Bigger scoops mean more calories. Use measuring spoons or a small scoop for consistency.
- Skipping the rinse: Unrinsed rice can make the pudding gluey.
A quick rinse pays off.
Alternatives
- Milk swaps: Try oat milk for extra creaminess (slightly higher calories), or low-fat dairy milk for classic flavor.
- Rice options: Arborio gives a risotto-like silkiness. Jasmine adds fragrance. Brown rice works, but needs more time and extra liquid.
- Sweetener choices: Use honey, maple syrup, or coconut sugar.
Keep in mind these add more calories than zero-calorie sweeteners.
- Flavor twists: Add orange or lemon zest, a pinch of cardamom, or a splash of almond extract for a different vibe.
- Protein boost: Whisk in a tablespoon of vanilla protein powder off the heat. Add a splash more milk if it gets too thick.
- Dairy-rich version: Stir in 2 tablespoons of light cream cheese or Greek yogurt after cooking for extra tang and body (adjust calories accordingly).
FAQ
How do I keep each serving close to 100 calories?
Measure portions carefully—about 1/4 cup per cup. Use unsweetened almond milk or low-fat milk and limit toppings.
Sweeten lightly or with a zero-calorie sweetener.
Can I use leftover cooked rice?
Yes. Simmer 1 1/2 cups cooked rice with 1 1/2 cups milk, a splash of water, salt, and cinnamon for 8–10 minutes. Proceed with sweetener and vanilla.
The texture will be softer but still delicious.
Why is my pudding still runny after chilling?
It may need a bit more cook time or a small cornstarch boost. Simmer a few extra minutes next time, or add the cornstarch slurry for a firmer set. Also, chill for at least 2 hours.
Can I make it vegan?
Absolutely.
Use almond, oat, or soy milk and a plant-based sweetener or sugar. Everything else stays the same.
Is brown rice a good substitute?
It works, but it’s chewier and needs longer cooking and more liquid. Start with an extra 1/2 cup milk and simmer until tender, adding more as needed.
Can I serve it warm?
Yes.
Warm rice pudding is cozy and creamy. Just know it will thicken as it cools, so stop cooking when it’s slightly looser than your ideal texture.
What spices pair well besides cinnamon?
Try nutmeg, cardamom, or a tiny pinch of cloves. A cinnamon stick simmered in the pot adds depth without overpowering sweetness.
How long does it last in the fridge?
Up to 4 days when stored covered.
Stir before eating if it separates slightly.
Can I add fruit without adding a lot of calories?
Yes. Add a few fresh berries or a spoonful of diced apple cooked with cinnamon. Keep add-ins light to stay near 100 calories.
What’s the best rice for the creamiest result?
Medium-grain white rice or Arborio.
Both release just enough starch to make the pudding silky without needing heavy cream.
In Conclusion
These 100-calorie mini rice pudding cups deliver comfort in a small, smart package. They’re creamy, lightly sweet, and easy to customize with your favorite flavors. Make a batch on Sunday, stash them in the fridge, and you’ve got a satisfying snack or dessert ready whenever you need it.
Simple ingredients, straightforward steps, and a cozy payoff—this is a treat you’ll come back to again and again.
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