Copycat Rice Pudding (E)

Coach Nikki
As written, again, this is an E. It is creamy and delicious with a hint of peanut butter flavor (it covers the egg custardy flavor- trust me!) . If you want to try using konjack or hearts of palm rice that would make this recipe an fp but I think it would change the texture to more of a Tapioca!
I did have to add gluccie to this version to get it to thicken up correctly! Alternatives will be in the directions of the recipe!
This Recipe Contains Affiliates
Course Dessert
Servings 2




  • Cook 1/2 cup of brown rice with 1.5 cups of water. You can use the microwave or the stove however you like to cook your rice. Make sure you overcook it. The great texture of rice pudding comes from a kind of mushy grain of rice. To achieve this you must overcook your rice.
  • Scramble the egg whites in a non stick pan or use a spray of coconut oil if you have a pan that sticks. Gently, soft scramble them just until they are set. Do not over cook, this will cause a weird texture and flavor. You can microwave the eggwhites in a microwave safe container or steamer, check every minute to make sure they are not over cooking. You can also cook them in your cooking style blender although, I have not had luck with that!
  • Add eggwhites to the blender
  • Add all of the other ingredients to the blender EXCEPT the rice and cinnamon. If you do not want to use Gluccie, you can bloom 1/2 tsp gelatin in your almond milk for a few minutes before you add it to your blender.
  • Mix in the entire batch of overcooked rice to the blended pudding. Do not blend the rice. That should be added after blending is complete
  • Top with Cinnamon
  • Eat it warm if you like, or chill for at least 30 minutes to cool down and set up a bit more. This will be good in the refrigerator covered for several days!



This recipe will not set up as firmly as the chocolate recipe, but it should set enough to be quite scoopable! If you want something like a pie filling, I would add both the Gluccie and also add 1/2 tsp of bloomed gelatin (bloom in your almond milk). I have also seen people adding an extra half cup of egg whites to the recipe as written, but you risk an eggy flavored product. If you don't mind the flavor of custard though, you should go for it! 
Tried this recipe?Let us know how it was!