Old-Fashioned Rice Pudding, A Warm, Creamy Classic Straight From Grandma’s Kitchen

Servings	4
Prep Time	5 minutes
Cook Time	25 minutes
Total Time	30 minutes
Difficulty	Easy
Net Carbs	$\approx 3$g per serving
WW Points	$\approx 2-5$ Points per serving (depending on sweetener/milk choice)

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The Secret to Satisfying Your Craving for Old-Fashioned Rice Pudding

There is nothing quite like a big bowl of creamy, warm rice pudding to deliver comfort and nostalgia. It’s the ultimate dessert hug—but for those of us tracking macros, net carbs, or Weight Watchers Points, traditional versions are usually off-limits due to high sugar and starch.

We’ve cracked the code to bring back this easy low-carb dessert! This recipe uses a secret ingredient—Shirataki or Konjac rice—to deliver that authentic, chewy texture without the carbs or the guilt.² By pairing this keto-friendly rice substitute with low-fat, sugar-free ingredients, we’ve created a macro-friendly treat that is rich, satisfying, and perfectly suited for your Weight Watchers journey. Get ready for a quick, wholesome, and delightfully creamy dessert that won’t derail your goals.

Look at the Recipe

• Sensory Appeal: Velvety smooth custard that thickens into a warm, comforting hug, dusted with fragrant cinnamon.
• Flavor Highlight: The classic blend of warm vanilla and spice, balanced by a bright, sugar-free sweetness.
• Key Diet Benefit: Ultra-low net carbs and a reasonable fat/calorie count, making it a dream for both Keto and WW followers looking for an easy macro-friendly meal or healthy dessert.

Ingredients Needed

For the “Rice” Pudding Base

• 7 oz (1 package) Shirataki Rice or Konjac Rice (drained and rinsed)
• 1 cup Unsweetened Almond Milk (or low-fat/skim milk for WW)
• 1/2 cup Heavy Cream (substitute with unsweetened coconut cream or half-and-half for WW)
• 1 large Egg Yolk (helps with thickening and richness)
• 1/4 cup Granulated Low-Carb Sweetener (Monk Fruit or Erythritol blend)
• 1 teaspoon Vanilla Extract
• Pinch of Salt

Topping & Garnish

• 1/2 teaspoon Ground Cinnamon (plus extra for garnish)
• 1/4 teaspoon Ground Nutmeg (optional)

How to Make Our Keto & WW Rice Pudding

This stovetop method is fast, ensuring a creamy, delicious result in under 30 minutes.

1. Prepare the Rice: Rinse the Shirataki rice thoroughly in a fine-mesh sieve under cold running water for two minutes. This removes the earthy odor. Next, pat the rice dry and then sauté it in a dry non-stick skillet over medium-high heat for about 5 minutes, until you hear it squeak and most of the moisture is gone. This drastically improves the texture. Set aside.
2. Make the Custard: In a medium saucepan, whisk together the almond milk, heavy cream (or substitute), low-carb sweetener, cinnamon, nutmeg (if using), and salt over medium heat. Bring the mixture to a gentle simmer, but do not boil.
3. Temper the Egg: In a small bowl, whisk the egg yolk. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk bowl while whisking continuously.³ This step, called tempering, prevents the egg from scrambling.
4. Thicken: Pour the tempered egg mixture back into the saucepan with the rest of the milk.⁴ Stir constantly over low heat for 3–5 minutes. The mixture will thicken slightly as it heats. Do not let it boil after adding the egg.
5. Combine and Finish: Stir in the prepared shirataki rice and the vanilla extract.⁵ Cook for 1-2 minutes until the rice is completely warmed through and coated in the thick, creamy sauce.
6. Serve: Divide immediately into four bowls. Serve warm with a final dusting of cinnamon. This low-carb, high-satisfaction dessert tastes even better after it has cooled slightly!

Storage & Serving Suggestions

• Storing: This healthy rice pudding keeps well. Store leftovers in an airtight container in the refrigerator for up to 4 days. The pudding will thicken significantly as it chills.
• Reheating: To reheat, simply place a serving in a microwave-safe bowl with a splash of extra unsweetened almond milk (about 1-2 tablespoons) and heat in 30-second increments, stirring in between, until the desired warmth and consistency is reached.
• Freezing: Freezing is not recommended, as the shirataki rice and the custard base can become watery or grainy upon thawing.⁶
• Serving Pairings (Diet-Appropriate):
  • Keto: Top with a dollop of fresh, sugar-free whipped cream and a sprinkle of chopped pecans or walnuts.
  • WW/Low-Calorie: Garnish with fresh ZeroPoint berries (like blueberries or raspberries) or a few slivered almonds.

Tips & FAQs

What can I use instead of Shirataki Rice for this low-carb recipe?

Shirataki is the gold standard for keto rice pudding texture, but you can try riced cauliflower for a similar low-carb option.⁷ Note that cauliflower has a slightly different flavor profile and will require a slightly longer cook time to soften.⁸ Cauliflower will also add a few more net carbs, so adjust your tracking accordingly.

Can I use a different type of milk to keep the recipe macro-friendly?

Yes. For Keto, you can use full-fat canned coconut milk or heavy cream diluted with water for an even richer texture. For Weight Watchers, skim milk or a 1:1 ratio of unsweetened almond milk and fat-free half-and-half will keep the points very low. Always use the unsweetened versions!

How do I make this a quick meal prep recipe?

This recipe scales easily. Double or triple the batch and store individual servings in small mason jars. This is an excellent easy meal prep idea that works as a high-protein breakfast (when served with a scoop of protein powder mixed into the milk) or a satisfying macro-friendly snack.

What if my rice pudding is too thin or too thick?

If it’s too thin after cooking, you can dissolve $1/4$ teaspoon of Xanthan Gum into a teaspoon of the cold almond milk and whisk this slurry back into the warm pudding mixture. Continue stirring over low heat for 1 minute until thickened. If it is too thick, simply stir in an extra tablespoon of cold milk until it reaches your preferred consistency.