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Arborio rice, fat-free milk, and sugar cooked until creamy and then combined with gently cooked sliced strawberries and a little more sugar. Sounds delicious, doesn’t it?
Well, this simple creamy low-fat strawberry rice pudding recipe probably only sounds delicious if you are a rice pudding fan, which I am. I think it makes a nice comforting homey dessert or hearty afternoon snack.
And I especially love it for breakfast—rice pudding is really a lot like oatmeal when you stop to think about it – a grain cooked with milk and a little sugar.
When I saw this healthy Arborio rice pudding recipe in my Weight Watchers Comfort Classics: 150 Favorite Home-Style Dishes (affiliate link) cookbook, I thought it sounded good. And interesting. I don’t think I’ve ever seen a recipe for rice pudding with fresh strawberries. And I have never made it with Arborio rice. But I’ve been meaning to try it ever since reading that it makes the creamiest rice pudding.
So, I made this low fat strawberry rice pudding yesterday to have for dessert.
Turns out it was the wrong dessert for last night’s diners. (Not everybody likes rice pudding as much as I do.) My sister, Brenda, took one bite and proclaimed, “That’s exactly why rice should never be used as a dessert ingredient.” Rod and my mom, felt the same way, but were a little kinder about it 🙂
In fairness, I think it would have been much better, if I had stirred in a little more milk to make it less thick before serving it, which is exactly what I did this morning when I had another bowl for breakfast. (Oh well, live and learn.)
When I tasted it, still warm from the stove, I thought it was creamy and delicious. But, by the time it had chilled in the refrigerator, it was very thick and chewy. That’s why cooking continues to fascinate me. Regardless of how much time I spend in the kitchen and how much I learn, there will always be so much more to discover.
So, if you like rice pudding and fresh strawberries, it’s safe you’ll like this, especially served warm. If you don’t, it’s probably best to take a pass, but you probably didn’t need me to tell you that.
How Many Calories and WW Points in Low-Fat Strawberry Rice Pudding?
According to my calculations, each serving has 241 calories.
Substitute Truvia Baking Blend (affiliate link) for the sugar and reduce the calories from sugar by 75%—taking a serving of this rice pudding from 241 calories down to 193. Or use your favorite zero calorie sweetener (Lankato Monkfruit, Swerve, etc.) in place of the sugar.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Creamy Stovetop Strawberry Rice Pudding, Step by Step
Step 1: Gather and prepare all ingredients.
Step 2: In a large saucepan, combine the milk, rice, 1/4 cup of the sugar and the cardamom.
Step 3: Bring the mixture to a gentle boil and then reduce the heat to a gentle simmer, stirring often to keep it from sticking to the bottom. Cook until thick and creamy, about 35 minutes. (The rice should be very soft and plump.)
Step 4: While the rice is cooking, in a small saucepan, combine the strawberries and remaining 2 tablespoons of sugar. Heat gently, stirring occasionally, until the sugar dissolves and the strawberries begin to soften, about 3 minutes.
Step 5: Remove the pudding from the heat and stir in the strawberry mixture.
Step 6: Let stand at room temperature to cool slightly. Serve warm or place in a covered dish in the refrigerator until chilled.
Step 7: Store any leftovers in an airtight container in the refrigerator.
Recipe Notes
If the pudding is gets too thick after cooling, stir in additional milk to get the desired consistency.
If you don’t have cardamom, skip it or use a little cinnamon instead.
Substitute Truvia Baking Blend (affiliate link) for the sugar and reduce the calories from sugar by 75%—taking a serving of this rice pudding from 241 calories down to 193. Or use your favorite zero calorie sweetener (Lankato Monkfruit, Swerve, etc.) in place of the sugar.
If you are using Truvia Baking Blend (which is what I did), you only need to use 3 tablespoons for the entire recipe. Use 2 tablespoons of Truvia (in place of the 1/4 cup of sugar) when cooking the rice and 1 tablespoon of Truvia (versus 2 tablespoons sugar) when heating the strawberries.
What is arborio rice?
Arborio rice is named after a small community in Piedmont, a region in northwestern Italy. Used to make risotto, Arborio rice is less processed than regular white rice, leaving it high in amylopectin starch, which gives it a much creamier texture than long-grain rice. As the rice cooks, the starch is released and you end up with a much creamier, chewier dish.
If you’ve made this low fat Strawberry Rice Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Creamy Strawberry Rice Pudding Recipe
Ingredients
- 4 cups non-fat milk
- 1 cup Arborio rice
- 1/4 cup plus 2 tablespoons sugar (or substitute 2 tablespoons, plus 1 tablespoon Truvia (affiliate link) Baking Blend)
- 1/8 teaspoon ground cardamom or 1/2 teaspoon ground cinnamon
- 1-1/2 cups sliced strawberries
Instructions
- In a large saucepan, combine the rice, 1/4 cup of the sugar and the cardamom.
- Bring the mixture to a gentle boil and then reduce the heat to a gentle simmer, stirring often to keep it from sticking to the bottom. Cook until thick and creamy, about 35 minutes. (The rice should be very soft and plump.)
- While the rice is cooking, in a small saucepan, combine the strawberries and remaining 2 tablespoons of sugar. Heat gently, stirring occasionally, until the sugar dissolves and the strawberries begin to soften, about 3 minutes.
- Remove the pudding from the heat and stir in the strawberry mixture.
- Let stand at room temperature to cool slightly. Serve warm or place in a covered dish in the refrigerator until chilled.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) If the pudding is gets too thick after cooling, stir in additional milk to get the desired consistency. If you don’t have cardamom, skip it or use a little cinnamon instead. Substitute Truvia Baking Blend for the sugar and reduce the calories from sugar by 75%. Or use your favorite zero calorie sweetener (Lankato Monkfruit, Swerve, etc.) in place of the sugar. If you are using Truvia Baking Blend (which is what I did), you only need to use 3 tablespoons for the entire recipe. Use 2 tablespoons of Truvia (in place of the 1/4 cup of sugar) when cooking the rice and 1 tablespoon of Truvia (versus 2 tablespoons sugar) when heating the strawberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Rice Pudding Recipes for Weight Watchers
- Pumpkin Rice Pudding
- Chocolate Slow Cooker Rice Pudding
- Creamy Crock Pot Rice Pudding
- Rice Pudding with Cooked Rice
