Creamy Chocolate Cinnamon Rice Pudding

Restricted diets can be difficult, not to mention a massive bummer. Sometimes you have to eat gluten free. Sometimes sugar free. Sometimes dairy free. Sometimes yeast free.

And sometimes, you have to stick to all four of them simultaneously, like I do right now.

The hardest part of the day on this diet is after-dinner dessert. It seems all my favorite sweet treats are loaded with some combination of sugar, dairy, yeast, and/or gluten. And chocolate; oh, how I miss chocolate! There are very few ways to enjoy chocolate without sugar and/or dairy.

That’s where this Creamy Chocolate Cinnamon Rice Pudding comes in. It uses rice as opposed to wheat, cocoa powder as opposed to milk chocolate, stevia as opposed to sugar, and almond, oat, or coconut milk as opposed to cow’s milk. I added cinnamon to give the flavor a bit more dimension.

TIP: There isn’t a wrong rice to use in rice pudding. Just know that different types produce different flavors. I recommend Arborio, Jasmine, or Basmati, but feel free to experiment!

NOTE: There are literally hundreds of ways to make rice pudding throughout the world, so get creative! Top it with shredded coconut and sliced almonds for a take on an Almond Joy candy bar. Or if you prefer vanilla to chocolate, leave out the cocoa powder and toss in some raisins for a cinnamon raisin treat!

Creamy Chocolate Cinnamon Rice Pudding
(Original recipe: Taste Great Foodie)

2 C water
1 C rice (I recommend Arborio, Jasmine, or Basmati)
13.5 oz coconut milk
2 cups almond or oat milk
3/4 cup sugar substitute (I used granular Swerve)
1-1/2 tsp vanilla extract
1 tsp cinnamon
1 TBSP cocoa powder

Add the rice and water to a medium pot and bring it to a boil. Quickly lower the heat to a simmer and cook until rice is soft and has absorbed the water.

Add in the milks, sugar substitute, vanilla, cinnamon, and cocoa powder, and stir until well combined. Allow the mixture to come to a boil. Boil for 5 minutes, stirring constantly.

Remove the pot from the heat, cover with a lid, and set aside for 15 minutes. This will allow the rice to absorb some of the milk.

Enjoy the rice pudding warm, or chill it and enjoy it cold.

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