Fat Free Rice Pudding Recipe: Cinnamon-Infused Light Indulgence

This light rice pudding delivers creamy comfort without the guilt. A simple blend of rice, plant-based milk, and warming cinnamon creates a satisfying dessert that’s completely fat-free.

Perfect for those watching calories, this version proves you don’t need dairy or eggs to achieve a rich, velvety texture. The cinnamon adds just the right amount of spice to elevate every spoonful.

Ingredients for Fat Free Rice Pudding

Short list. Big flavor. Creamy without any dairy or fat.

The rice is the foundation here. Arborio gives you that creamy texture without needing dairy—short-grain works too. Unsweetened almond milk is my go-to (the vanilla kind adds weird sweetness), but oat or soy milk are solid too. I grab mine from Trader Joe’s—cheaper than name brands and just as good. Look for rice labeled short-grain if you’re not using Arborio (it’s usually in the same aisle).

No almond milk? Any plant-based milk works—just avoid the sweetened stuff. Swap sugar for maple syrup at one-to-one ratio if you want a different vibe. Out of cinnamon? Apple pie spice gets you close. Raisins not your thing? Chopped dates or dried cranberries add the same chewy pop. Cornstarch can be swapped for arrowroot powder at the same amount.

Pudding thickens as it cools, so don’t stress if it’s thin right off the stove. Keeps 4-5 days in the fridge—actually tastes better the next day. Freezes for 1 month (thaw in fridge overnight). Stir before serving since it settles.

Step-by-Step Instructions for Cinnamon-Infused Light Rice Pudding

This method ensures creamy texture without dairy—simple steps, big flavor.

Step 1: Cook Rice in Water and Almond Milk Base

In a medium saucepan, combine the 0.75 cup Arborio Rice, 1 cup Water, and 2 cups Unsweetened Almond Milk. Bring to a gentle boil over medium heat, then reduce to low heat and simmer uncovered for 15 minutes.

Stir occasionally to prevent the rice from sticking to the bottom. You’ll notice the mixture thickening slightly and the rice absorbing most of the liquid. The grains should be tender but still have a slight bite—this is perfect because they’ll continue cooking in the next step.

Step 2: Add Sugar and Spices for Depth

Stir in the remaining 2 cups Unsweetened Almond Milk, 0.5 cup Granulated Sugar, 1.5 tsp Ground Cinnamon, 0.25 tsp Salt, and 1 tsp Lemon Zest. Increase heat to medium and cook for another 10 minutes, stirring frequently.

The sugar will dissolve completely, and the cinnamon will start releasing its warm aroma. The lemon zest adds a subtle brightness that balances the sweetness. At this point, the mixture should look creamy with the rice fully softened.

Step 3: Thicken with Cornstarch Slurry

In a small bowl, whisk the 1 tbsp Cornstarch with 2 tablespoons of cold water until smooth. Slowly pour this slurry into the rice mixture while stirring constantly. Cook for 3-5 minutes over medium-low heat until the pudding thickens enough to coat the back of a spoon.

Watch for the mixture to transform from soupy to luscious and creamy. The cornstarch activates as it heats, giving you that classic pudding consistency without any dairy. Don’t let it boil vigorously after adding the slurry or it might thin out again.

Step 4: Finish with Vanilla and Nutmeg

Remove from heat and stir in the 1 tsp Vanilla Extract and 0.25 tsp Ground Nutmeg. Then fold in the 0.5 cup Raisins if using. The vanilla adds depth and warmth, while the nutmeg provides that classic rice pudding spice.

The raisins will plump up slightly in the hot pudding, adding chewy texture contrast. Let the pudding sit for 5 minutes to cool slightly and thicken further. The surface should have a glossy sheen, and the spices should be fragrant but not overpowering.

Step 5: Serve Warm or Chilled

Divide the pudding into four serving bowls. It’s delicious served warm, with the spices most pronounced, or chilled for a firmer texture. As it cools, the pudding will thicken even more—this is normal for cornstarch-thickened desserts.

For best flavor, let the pudding rest for 30 minutes before serving to allow the spices to meld completely. The texture should be creamy and smooth with visible rice grains and raisins throughout, and the cinnamon aroma should be the first thing you notice.

Creative Variations of This Dish

Tropical Coconut Twist

Swap 1 cup almond milk for coconut milk beverage—it adds natural sweetness without fat. Stir in ½ cup toasted coconut flakes at the end. The coconut pairs beautifully with the cinnamon for a piña colada vibe. 🌴

Chocolate Lover’s Version

Add 2 tbsp unsweetened cocoa powder with the sugar in step 2. I also fold in ¼ cup dairy-free chocolate chips after removing from heat. The chocolate melts into rich ribbons that complement the creamy rice perfectly.

Fruit Compote Swirl

Prepare a quick berry compote by simmering 1 cup frozen mixed berries with 1 tbsp sugar and 1 tsp lemon juice for 5 minutes. Swirl 2 tbsp compote into each serving before topping with fresh berries. 🍓

Protein-Packed Option

Stir in 1 scoop vanilla plant-based protein powder with the cornstarch slurry. This adds 20g protein per serving while keeping the texture smooth. I recommend Orgain or Vega brands for best results.

Citrus Zing Variation

Replace the lemon zest with 1 tbsp orange zest and add 2 tbsp orange juice with the vanilla. The bright citrus cuts through the sweetness and adds a refreshing twist perfect for summer.

Spiced Chai Flavor

Add ½ tsp each cardamom and ginger with the cinnamon, plus ¼ tsp cloves. Steep 1 chai tea bag in the warm milk mixture for 5 minutes before cooking. Strain out the bag before proceeding. ✨

Frequently Asked Questions