Rice Pudding Recipe No Sugar: Naturally Sweet Cinnamon Infusion

Creamy rice pudding without sugar is absolutely achievable, and the result is just as satisfying as the traditional version. This recipe relies on natural sweeteners that enhance rather than overpower the delicate flavors.

I developed this method after realizing many sugar-free versions sacrifice texture for sweetness. The cinnamon infusion adds warmth while the slow cooking process ensures a velvety consistency.

What you’ll get is a dessert that’s rich and comforting, with all the custard-like qualities you expect from classic rice pudding. The natural sweetness comes through in every smooth bite.

Perfect for those watching sugar intake or simply wanting a lighter treat. Here’s how to make it right.

Ingredients for Rice Pudding Recipe No Sugar

Rich, velvety rice pudding with natural sweetness and warm cinnamon. Simple ingredients, extraordinary results.

The rice is everything here. Arborio gives that perfect creamy texture—short-grain is non-negotiable. I grab mine from Whole Foods bulk bins, but any grocery store carries it. The milk needs to be whole (that 2% won’t cut it). Organic Valley if you want to splurge, but store brand works fine. The cinnamon? Get Ceylon if you can find it—sweeter, more complex than the regular stuff.

No erythritol? Monk fruit or allulose work just as well. Skip the raisins if you hate them, but soak them in warm water for 10 minutes if using—they plump up beautifully. Vanilla bean paste can replace the extract (use half the amount). Want it dairy-free? Coconut milk instead of cream, but the texture changes slightly. Just don’t use that sad low-fat milk—it’ll be watery.

Stores beautifully in the fridge for up to 5 days—the flavors actually deepen overnight. Freezes for 3 months too, though the texture softens a touch. Reheat gently with a splash of milk to bring it back to life (don’t boil or it’ll separate).

Step-by-Step Instructions for Rice Pudding

Here’s the method. Creamy, naturally sweet, and perfectly spiced every time.

Step 1: Toast the Arborio Rice

In a heavy-bottomed saucepan over medium heat, melt the 1 tbsp unsalted butter. Add the 0.75 cup Arborio rice and stir constantly for 2-3 minutes until the grains turn translucent at the edges and emit a nutty aroma.

This toasting step intensifies the rice’s natural sweetness and prevents a starchy aftertaste. Watch closely—you want golden edges, not browned rice. The grains should make a subtle popping sound when they’re ready for liquid.

Step 2: Infuse Milk with Vanilla and Spices

Pour in the 4 cups whole milk and 0.5 cup heavy cream, then add the scraped seeds from the 1 whole vanilla bean (save the pod for another use). Stir in the 1.5 tsp ground cinnamon, 0.33 cup erythritol, and 0.25 tsp salt.

Increase heat to medium-high and bring to a gentle boil, stirring occasionally. As soon as you see small bubbles breaking the surface, reduce heat to low to maintain a bare simmer. This gradual heating prevents scorching and ensures the flavors meld properly.

Step 3: Cook Rice to Creamy Perfection

Add the 0.33 cup raisins (if using) and cook, stirring frequently, for 25-30 minutes. The mixture should thicken enough to coat the back of a spoon, and the rice grains should be tender with just a slight bite.

Keep the heat low and steady—too high and the milk will scorch; too low and the rice won’t cook properly. You’ll notice the mixture transforming from thin and milky to thick and porridge-like. Scrape the bottom occasionally to prevent sticking.

Step 4: Finish with Vanilla Extract and Nutmeg

Remove from heat and stir in the 2 tsp vanilla extract. The residual heat will mellow the alcohol bite from the extract. Let the pudding sit for 5 minutes to thicken slightly as it cools.

Before serving, sprinkle the 0.25 tsp ground nutmeg evenly over the top and stir gently. This final spice addition brightens all the flavors. The pudding should have a glossy sheen and ribbon-like consistency when poured from a spoon.

Step 5: Serve Warm or Chilled

Taste and adjust sweetness if needed, though the erythritol should provide perfect natural sweetness. The pudding can be served immediately while warm, or chilled for 2 hours for a thicker, custard-like texture.

As it cools, it will develop a skin on top—this is normal and traditional. For serving, you can either stir it in or leave it as a textural contrast. The raisins will have plumped beautifully, and each bite should deliver warm cinnamon notes with a hint of nutmeg depth.

Essential Equipment for Perfect Results

Heavy Saucepan

I always use my 3-quart enameled cast iron from Le Creuset for this. The heavy base distributes heat evenly, preventing hot spots that could scorch the milk. A thick aluminum core works well too—just avoid thin pots. 🔥

Wooden Spoon

A flat-edged wooden spoon is essential for stirring and scraping the bottom. I prefer olive wood for its durability and natural resistance to odors. The flat edge helps you monitor the rice’s progress as it thickens.

Fine Mesh Strainer

If you’re using vanilla bean paste or want to remove any lumps, a fine mesh strainer is handy. I also use mine to plump raisins by steeping them in warm water before adding to the pudding.

Whisk for Smoothness

While the wooden spoon does most of the work, I keep a balloon whisk nearby. It helps incorporate the erythritol fully and breaks up any clumps in the milk. A quick whisk every 5 minutes keeps the texture velvety.

Kitchen Thermometer

Though not mandatory, I use my instant-read thermometer to monitor the milk temperature. Ideal cooking happens between 180-190°F. This prevents boiling over while ensuring the rice cooks through. 🌡️

Serving Bowls

For presentation, I love my stoneware bowls from the local pottery shop. Their weight feels substantial in hand, and the earthy tones complement the pudding’s creamy color. Chill them for 10 minutes if serving cold.

Frequently Asked Questions