Forget regular rice pudding, this Baked White Chocolate Rice Pudding is to die for!!
I recently had a craving for rice pudding, but for some reason all I could think of for flavour was White Chocolate.
Regular white chocolate is pretty high in cals, but White Chocolate Option is pretty low and great for adding that white chocolate taste. I sometimes add it to vanilla yoghurt, if I fancy something decadent to dip some fruit in.
I figured it would be great added to some creamy milk rice for a Baked White Chocolate Rice pudding and boy was I right!!
For those wondering what White Chocolate Options is, it is basically a low calorie hot drink, like hot chocolate, you can get various other flavours, including Milk Chocolate.
Click here to see the White Chocolate Options on amazon
Now I have to add, the ingredients in the White Chocolate options are not ideal, and most are things I would usually avoid, but for an odd treat, I don't worry too much about it, as I eat relatively clean the majority of the time and white chocolate in any form isn't really healthy anyway.
If you don't like white chocolate, you can use the milk chocolate options, or even some 100% cocoa to keep this super healthy, but you will have to taste test and add a sweetener of choice, as 100% cocoa is pretty bitter and not sweetened at all.
You don't even have to add any chocolate flavour, just keep it as vanilla flavour, or add a bit of cinnamon or even some sultanas for a nice variation. Just be aware if you are varying the flavour, you may need to adjust the sweetness, so taste test before baking.
My choice of sweetener in this Baked White Chocolate Rice Pudding is Sukrin Gold which is a great natural tasting sweetener and perfect as a brown sugar replacement. I have tried many different types of sweetener in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use some honey or maple syrup, but it’s nice to know I can now use this and reduce the calories even further.
Sukrin can be ordered on Amazon, and from various health food stores.
For this Baked White Chocolate Rice Pudding, I also use 2% milk instead of skimmed, because it is slightly more creamy in this recipe and rice pudding just has to be creamy right?
This Baked White Chocolate Rice Pudding is delicious in a bowl just as it is, or topped with some fruit of you choice. I love raspberries or a dollop of jam is just perfect!!
Enjoy this for breakfast or dessert.
If you prefer a traditional rice pudding, skip the baking part and just simmer on a low heat on the stove till creamy and it's ready to serve. Whichever way you make it, you'll will love this rice pudding dish.
Looking for some more dessert recipes? Check out these Dessert and Cake recipes - there is plenty there to keep those cravings at bay while still sticking to the plan.
Baked White Chocolate Rice Pudding
This recipe is vegetarian and Weight Watchers friendly
WW Smart Points - 8
Ingredients
- 1 cup (180g) of uncooked short grain/pudding or calrose rice
- 3.75 cups (900ml) of 1% Milk
- 40g (1.4oz) of Options White Chocolate Powder
- 1 large egg
- 4 tablespoons of brown granulated sweetener
- 1 vanilla pod (or use 1 teaspoon of vanilla extract)
Instructions
- Preheat oven to 180c or 350f (gas mark 4)
- Add the rice to a saucepan filled with 2 cups (480ml) of water, bring to a boil, then reduce heat to low and cover with a lid, simmer until all water is almost absorbed.
- Whisk in ¾ of the milk, the white chocolate options, 3 tbs of sukrin:gold (add one tbs at a time and taste test for sweetness)and scrape some seeds from the vanilla pod until no visible lumps.
- Whisk the egg together with the remaining milk.
- Add this into the rice with the vanilla pod.
- Heat on a low heat for a couple of mins stirring until creamy.
- Place the rice in an oven proof dish
- Sprinkle over the top with the remaining sukrin:gold
- Bake in the oven for approx 45 mins until rice is set and lightly golden on top.
- Serve as is or with your choice of fruit.
- If you prefer a traditional style unbaked rice pudding. You can skip the oven process and instead just gently warm in a saucepan until creamy.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 6 Serving Size 1 SERVINGAmount Per Serving Calories 218Total Fat 4gSaturated Fat 2gCholesterol 69.5mgSodium 180mgCarbohydrates 36gFiber 0.5gSugar 11gProtein 9g
Sarah says
This looks good - is it? I don't often find SW-friendly desserts I like, most just take like chemical sweetners to me.
Zero Syns says
It looks yammy. Def going to give it a try.
Lisa says
This was amazing, all the family loved it.
Thank you for this recipe
Sarah says
This was the best I've tasted! But why did mine curdle?
Shevy (Slimming Eats) says
Hi Sarah, I’m not sure why yours curdled, i’ve Never had that issue, I make this regularly. Did you whisk the egg with the remaining milk before stirring into the rice, making sure the heat was low? Any substitutes for anything?
Terry says
How much is a cup of rice in grams please
Shevy (Slimming Eats) says
Hi Terry - it's approx 180g uncooked rice
Deborah says
Looks great. Can i use almond milk instead?
Shevy (Slimming Eats) says
you can indeed, just bear in mind it won't be as creamy. Almond milk tends to be more watery than regular milk.
Emma says
Is 1% milk, skimmed, semi-skimmed or a mixture of the two. I often see 1% milk when I visit the US but it is not available generally in UK
Siobhan (Slimming Eats) says
Yes 1% is skimmed milk
Shirley says
Hi shevy could you just use regular options chocolate and keep everything else the same
Thanks
Caroline Johnston says
Is the recipe correct with regards to water/milk quantities? Mine was sooooo runny, I had to drain it and then bake a further 20min. Delicious!!
Siobhan (Slimming Eats) says
yes the liquid measurements are correct. You are cooking the rice, so you need enough liquid for that, and then as it cooks in the oven the extra liquid you add gets absorbed pretty fast. It will end up dry if you don't use enough liquid, if you are skipping the baking part and enjoying it straight frm the hob, then you won't need as much liquid obviously.
Sarah says
This looks amazing, can I ask please the oven temperature of 180c is that for a normal oven or a fan oven. Thank you
Siobhan (Slimming Eats) says
temps are for a normal oven (non fan) unless fan oven temp is stated. So you will need to lower temp by 20c if you are using a fan oven.
Sally Saltford says
This was so worth making .. instead of cold yogurt on cold nights … going to be making this regularly, thanks for sharing recipe.