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Paleo Rice Pudding

Posted on Nov 17, 2014 | 2 comments

Paleo Rice Pudding

Paleo Rice Pudding

Long associated with good nutrition and easy digestion, this Paleo Rice Pudding stays true to that reputation. It’s another easy paleo dessert recipe, that I go to whenever I need some warm and creamy, comfort food. Not only a great dessert, this Paleo Rice Pudding makes a yummy, and filling, hot breakfast cereal. I often eat it warmed up with chopped nuts sprinkled on top, paired with sliced bananas.


Let me remind you again of the benefits of incorporating white rice, (and white potatoes), cooked in a resistant starch fashion, into your paleo diet. Resistant starch is often what many paleo eaters, (especially low-carbers), are lacking in their paleo foods. Missing out on this important type of starch, may wreak havoc on the health, types and numbers of the beneficial bacteria in your microbiome. Going too long on a strictly low-carb paleo diet, without feeding your good gut bacteria any resistant starches, may leave you lethargic, prone to digestive and health problems, depressed and struggling with proper thyroid function.


Paleo Rice Pudding is a perfect use of resistant starch rich, leftover white rice. (Parboiled rice and Basmati rice have the highest resistant starch content after cooking and cooling, and the amount only increases each time the rice is cooked, then cooled, like in rice pudding.)




Paleo Rice Pudding


  • Prep time:  5 minutes
  • Cook time:  15 minutes
  • Servings:  4


  • 1 1/2 cups cooked Basmati rice (preferably cooked the prior day, and cooled overnight in the fridge)
  • 1 1/2 cups full fat or lite, coconut milk (You may also use unsweetened almond milk if you add 1 TBS. of butter, walnut oil, or oil of choice, to balance the fat consistency. It is not as creamy as the canned coconut milk, but tastes fine.)
  • 2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 cup organic maple syrup, or birch xylitol, or honey, or 16 drops of SweetLeaf liquid stevia
  • 4 egg yolks
  • (optional) 1/4 cup raisins
  • (optional) 1 tsp. dark rum
  • (optional) sprinkle chopped walnuts on top of finished pudding


1) In a medium saucepan, bring all ingredients, except egg yolks, to a boil. (Including rum and/or raisins, if you are using them.)

2) Reduce heat to a medium simmer and cook for 8 minutes, stirring occasionally.

3) Remove pan from heat. Whisk in egg yolks, one at a time, until well blended.

4) Replace pan on stove top, on medium-low heat, and cook for an additional 4 minutes, whisking continuously.


Pour into parfait glasses or dessert dish. Garnish top with cinnamon if desired.


Paleo Rice Pudding can be eaten immediately if you prefer it warm, or chilled for a couple of hours to serve as a cold dessert.





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  1. Karylle

    I JUST made this yummy rice pudding! My kids loved it and I loved it. I almost felt guilty eating it because it was so sweet. Next time I might do half honey half stevia! Thank you!

    • Payton

      I’m so glad you and the kids liked it Karylle! It is one of the most popular recipes on the blog.
      Don’t feel guilty about eating it, as 1/4 cup of sweetener isn’t much, and it has all the benefits of the resistant starch!

      You should have seen how much of it I ate when I had to make the recipe over and over to tweak the measurements and ingredients! 🙂


      ~ Payton

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