Hey there, Trim Healthy Mamas!
I searched the Internet far and wide for a traditionally prepared, stevia-sweetened, E (Energizing) dessert…
And came up empty-handed. 🙁
So at 9:00 one night, when the craving for something sweet just wouldn’t leave me alone…
Well, you know how it is. Desperate times, right?
Thankfully, I had some essentials on hand for a rice pudding, but I didn’t want to wait for my rice to soak overnight. I did have sprouted brown rice, yet that takes 45 minutes to cook on the stove — and it was already late!
Knowing I couldn’t get to bed until I’d satisfied my sweet tooth, I just started throwing things in my Instant Pot. I was inspired by our dear friend Megan’s Instant Pot Rice Pudding. And I wanted to give it a Trim Healthy Mama twist!
Our beloved traditional foods, like sprouted brown rice, raw milk yogurt, and cultured cottage cheese, have found their way into this creamy, not-too-sweet, THM:E rice pudding. And, if I do say so myself, it’s as yummy as it is beautiful!
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How To Make THM:E Rice Pudding
According to THM principles, rice is in the E or “Energizing” category. This category focuses on protein and healthy carbs for fuel and saves fat for those S or “Satisfying” meals, which are protein and healthy fat.
This Instant Pot Rice Pudding is delish and oh-so-creamy, yet it’s not THM-friendly because it combines fat (heavy cream) and carbs (rice and maple syrup). (Read more about the details of the plan in the Trim Healthy Mama book and the Trim Healthy Mama Cookbook.)
Basically, I had to swap out some key ingredients while still maintaining sweetness and a thick, creamy texture. Blending my homemade coconut milk with the peaches gave me the creaminess I sought. And just a hint of sweet — but not bitterness — comes from the stevia and fruits.
My favorite part of this dessert? The Probiotic Ginger Drizzle!
I use the full teaspoon of ginger powder for a delightful spicy-sweet-tangy drizzle that keeps me going back for more!
Let’s Get In The Kitchen!
Blackberry, Ginger, & Peach Sprouted Brown Rice Pudding w/ Probiotic Ginger Drizzle
For the pudding:
- 3 cups milk dairy-free of choice
- 2 medium peaches fresh, or 2 cups frozen peaches
- 1 teaspoon ground ginger
- 3 doonks powdered stevia extract
- 1 cup sprouted brown rice
- 1 cup blackberries fresh or frozen
- 1/2 cup yogurt skimmed raw milk or non-fat Greek
- 1/2 teaspoon vanilla extract
For the drizzle:
- 1/2 cup homemade Trim Healthy Mama cottage cheese OR Nancy's low-fat cultured cottage cheese
- 1/4 cup yogurt skimmed raw milk or non-fat Greek
- 1/2 to 1 teaspoon ground ginger depending on how much you like ginger
- 1 to 2 doonks powdered stevia extract
To make the pudding:
In a blender, combine the on-plan, unsweetened almond or coconut milk with the peaches, ginger, and stevia.
Pour into the Instant Pot or other pressure cooker (electric or stove-top).
Add the sprouted brown rice and stir to combine.
Place the lid on cooker and seal the vent.
If using an electric cooker, set to high pressure for 25 minutes. Or if using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 25 minutes.
When done, quick release pressure.
Stir in the blackberries, yogurt, and vanilla.
Serve warm with the Ginger Drizzle (see below).
To make the drizzle:
Combine all ingredients in a blender.
Blend on low-medium speed until smooth.
Drizzle over the rice pudding.
- My favorite part of this dessert? The Probiotic Ginger Drizzle! So good.
Do you struggle to find THM:E dessert recipes? Have you ever made a THM:E rice pudding?
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Thanks, Lindsey! Keep these traditional THM recipes coming! Our cows calved last week so I’m making lovely raw milk yogurt today!
Lindsey Dietz says
We’re sure trying, Robin! How lovely that you’ve got baby calves and fresh milk!
I’ve been making lots of rice in my new instant pot and have made rice pudding for my family, but I didn’t have a recipe that I could eat. Thank you so much! This sounds delicious and I will make it soon.
Ruth Stark says
I am not familiar with “doonks” as a unit of measure….is it like a “shake” of the container?
Lindsey Dietz says
A “doonk” is a Trim Healthy Mama term. 😉 It’s 1/32 of a teaspoon. It’s an actual measuring spoon, actually! They’re really tiny and cute!
I’m confused, how can it be an E recipe with that much nut milk? I thought an E recipe had to be below 5 grams fat. Thanks!
And the coconut milk is 14 grams fat for 1/3 cup, so even higher in fat. The recipe sounds delicious though!
Lindsey Dietz says
The recipe says “Trim Healthy Mama on-plan unsweetened almond or coconut milk”, so an “on-plan” milk would not have 14 grams of fat in 1/3 cup. Hope that answers your question!
Sonia Obregon says
I have a question about the sprouted brown rice. In reading an article on westonaprice.org, it said that sprouted grains still needed to be soaked: From Living with Phytic Acid article,
“Sprouting releases vitamins and makes grains and beans and seeds more digestible. However it is a pre-fermentation step, not a complete process for neutralizing phytic acid. Consuming grains regularly that are only sprouted will lead to excess intake of phytic acid. Sprouted grains should also be soaked and cooked.”
I noticed you said you didn’t have time for soaking so chose to use sprouted rice. Is this not worse? Please help me understand. I’m trying to do things better for my body and all the information from apparently very good sources are confusing me.
Thank you kindly,
Davilyn Eversz says
She is cooking it. She sprouted it and then cooked it in the IP. As a long time sprouter I have never seen a recipe where sprouting is not followed by cooking, whether in the oven or dehydrator.