|April 25, 2018

Strawberries and Cream Rice Pudding

By Bulletproof Staff
Reviewed for Scientific Accuracy

Strawberries and Cream Rice Pudding

Rice pudding recipe & content provided by

Savor the sweetness of freshly picked, ripe strawberries in this warm, deliciously creamy rice pudding. This luscious pudding is especially good when using strawberries that are in peak season; generally that’s April – June for strawberries grown in the U.S. This rice pudding recipe is sweet and tangy, creamy and rich — it checks all the dessert boxes. It’s an incredible treat perfect for a carb re-feed day or as a dessert on a day where you’ve had very few carbs and want a sweet nightcap. Sweetened only with birch xylitol, it has no added sugar. One serving contains approximately 18g net carbs.

This recipe couldn’t be easier to make. There’s no baking required, and all the ingredients get thrown into one pan to cook at once. It’s especially great for using up leftover rice. Or if you’re like me, I keep small batches of this Bulletproof low-carb rice recipe in my freezer so I always have some on hand when I need it. I leave out the honey and butter the recipe calls for so I have plain rice that I can use however I like.

Strawberries and Cream Rice Pudding

Strawberries and Cream Rice Pudding_view 2Start to Finish: 35 minutes


  • 1 cup cooked rice (try this cooking method for a lower-carb version, no need to reheat nor add the honey and butter it calls for)
  • 1 cup full-fat organic coconut milk (the kind in a can, shake to mix)
  • 3/4 cup sliced, fresh, ripe, organic strawberries
  • 1 tablespoon grass-fed butter
  • 1 teaspoon pure vanilla extract
  • 1/4 cup birch xylitol
  • 1/8 teaspoon ground cinnamon
  • Tiny pinch Himalayan pink salt


  1. Place all of the ingredients in a saucepan over medium heat and stir to combine.
  2. Cook, stirring occasionally until mixture has thickened and is creamy, approximately 25-30 minutes.
  3. Serve warm topped with a fresh strawberry garnish and a drizzle of coconut milk if desired.

Serves: 4

Nutritional Information (Per Serving):

  • Calories: 260
  • Protein: 1g
  • Carbs: 30g
  • Fiber: 0g
  • Sugar: 3g
  • Sugar Alcohol:12g
  • Net Carbs: 18g
  • Fat: 15g
  • Saturated Fat: 13g
  • Polyunsaturated: 0g
  • Monounsaturated: 0g
  • Trans fat: 0g
  • Cholesterol: 8g
  • Sodium: 40mg
  • Potassium: 64mg
  • Vitamin A: 3%
  • Vitamin C: 30%
  • Calcium: 1%
  • Iron: 4%
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