Get your holiday on with a comforting creamy baked eggnog rice pudding. Made with Almond milk Eggnog its only 74 calories, low carb and low in fat.
That’s right, my eggnog rice pudding gives you all the rich and wonderful taste you expect from a traditional baked rice pudding without all the fat and calories. This cozy treat replaces all the typical heavy ingredients with wholesome good for you ones.
I start with the main component, the rice. Regular rice is very calorie dense and you know I love my volume food! Now I’ve tried every new fangled zero calorie rice replacement I can get my hands on. I mean who wouldn’t want a big bowl of starchy rice for 0-10 calories. But you know what, If it sounds to good to be true, it probably is. By itself I can’t stand any of them. The texture is simply to weird.
Therefor, for me, regular rice is a necessary. My volume enhancing solution is using half real rice and half Skinny Pasta rice in this eggnog rice pudding. Skinny Pasta rice is the newest fake pasta product I have tried. Like the others it is still odd in texture, but not nearly as bad and it doesn’t smell horrible. When mixed with the real rice and baked I can’t even tell its there!
YES, Finally Voluminous Rice Victory.
Side note: I am in no way being compensated by skinny pasta for this post. I have just discover this product on my own. I’m simply passing on my opinion for anyone else looking for a palatable low-calorie pasta option.
As for the other ingredients in this eggnog rice pudding, Almond milk eggnog replaces the traditional whole milk or cream and eggs keep it thick while adding protein. A dash of cinnamon gives it that extra holiday spice making for a healthy holiday treat that won’t wreak havoc on your waistline.
Serve it warm out of the oven, make it ahead and reheat in the microwave, or enjoy it chilled. I prefer mine cold plus I think it tastes even better the day after its baked. So put this recipe on your meal prep list!
Dig into a bowl of creamy Eggnog Rice Pudding for breakfast, snack or dessert!
- Egg nog pudding:
- 46 grams (1/3 cup) cooked rice
- 100 grams (1 serving) skinny pasta rice, rinsed and drained according to package
- 115 grams egg substitute
- 11/2 cups california almond milk holiday nog
- ¼ cup swerve
- 1 teaspoon vanilla extract
- ¼ teaspoon vanilla
- 113 grams vanilla non-fat yogurt
- Preheat oven to 325. Spray a 11/2 quart casserole dish or 6 ramekins with cooking spray and set aside.
- Combine all ingredients in a bowl and mix well. Pour into dish/dishes and bake for 30-40 minutes or until it is set in the middle. Let cool 30 minutes to completely set and enjoy warm drizzled with yogurt or store covered in fridge to enjoy chilled.
Use any kind of rice you prefer. White, brown, basmati.......
Brown rice will provide more fiber and be more nutrient dense.
Have you tried imitation rice before?
Do you like using imitation rice?
Do you like egg nog?
Have you tried almond milk egg nog?