Recipe: White Chocolate-Peppermint Rice Pudding

A quick-to-prepare comfort food dessert
Bread pudding with raspberries in a small glass container with a cinnamon stick

Here is a quick-to-prepare comfort food dessert that won’t bust your healthy eating habits. For an elegant touch, pour the pudding into individual serving cups or ramekins and garnish with a cinnamon stick or a pinch of ground cinnamon.

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3 ½ cups 1% low-fat milk, divided
½ teaspoon peppermint extract
2 tablespoons brown sugar substitute
¼ teaspoon ground cinnamon
1 tablespoon butter
⅛ teaspoon salt
1 cup instant rice
1 one-ounce package sugar-free white chocolate instant pudding mix
A handful of fresh raspberries
Cinnamon sticks (optional)


  1. Bring 1 ½ cups milk, peppermint extract and the next four ingredients to a boil in a medium saucepan over medium heat, stirring occasionally.
  2. Stir in rice. Cover and reduce heat to low. Simmer five minutes, stirring occasionally.
  3. While the rice mixture cooks, prepare the pudding mix according to package directions using the remaining 2 cups of milk.
  4. Stir prepared pudding into rice mixture. Add 3 to 4 raspberries to each serving. Serve warm.

 Nutritional information (per serving)

Serving size: ½ cup
Calories 155
Fat 3 g
Saturated fat 2 g
Sodium 140 mg
Protein 5 g
Carbohydrates 27 g
Sugars 0 g
Dietary fiber 1 g

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