Cottage Cheese Protein Creamy Rice Pudding

Rice pudding has always been one of my favorite simple desserts, and this version is a little different from the usual one.

Instead of relying only on cream and eggs, I blend cottage cheese into the base to make it smooth and rich.

The cottage cheese also makes this a high protein treat, so it feels a bit more filling than a regular pudding.

Once it’s blended, you can’t taste the cottage cheese at all. It just adds a creamy texture and a soft, mild flavor.

You can serve it warm right away or chill it for a couple of hours if you like it cold and thick.

Why I Love This Recipe

High Protein Dessert – Cottage cheese and milk make this creamy pudding a genuinely satisfying protein-rich treat.

Velvety Texture – Blending the cottage cheese creates a smooth, creamy base that makes every spoonful feel rich.

Warm Maple Flavor – Pure maple syrup, vanilla, and cinnamon create a naturally sweet flavor with cozy dessert appeal.

Tender Rice – Short-grain rice thickens beautifully, giving the pudding a soft, tender texture that stays satisfyingly spoonable.

The Ingredients

• 2 cups Cooked Short-Grain White Rice
• 1 1/2 cups Low-Fat Cottage Cheese
• 1 cup 2% Milk
• 1/3 cup Pure Maple Syrup
• 1 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1/4 tsp Fine Sea Salt
• 1/4 cup Raisins
• 2 tbsp Chopped Toasted Almonds

How to Make This Recipe

Step 1

Blend the cottage cheese, milk, maple syrup, vanilla, cinnamon, and salt until smooth and creamy.

Step 2

Pour the blended mixture into a saucepan and warm it over medium-low heat for 4 minutes, stirring frequently without allowing it to boil.

Step 3

Stir the cooked rice and raisins into the warm cottage cheese mixture.

Step 4

Cook for 5 to 7 minutes, stirring often, until the pudding thickens and the rice becomes tender.

Step 5

Remove the pudding from the heat and let it stand for 10 minutes so the texture becomes creamy and spoonable.

Step 6

Serve warm or refrigerate for at least 2 hours and top with toasted almonds before serving.

Quick Tips

Blend Until Completely Smooth

Blend the cottage cheese mixture for 45 to 60 seconds, then stop and scrape down the sides. Blend again until no small curds remain.

This creates a creamy base without changing the protein rich benefit of the cottage cheese. A high speed blender works best, but a food processor can also give you a smooth result.

Keep the Heat Low

Warm the blended mixture over medium low heat and stir across the bottom of the saucepan often. It should release light steam, but it should never bubble.

Too much heat can make the cottage cheese separate and give the pudding a grainy texture. If you see bubbles around the edge, lower the heat right away.

Loosen Cold Rice First

If your cooked rice has been refrigerated, separate any firm clumps with a fork before adding it. Large clumps may stay firm in the center and will not mix evenly into the creamy base.

You can stir a tablespoon of milk into very firm rice to help loosen it. Short grain rice works especially well because its extra starch makes the pudding thicker and creamier.

More Favorites

• Cottage Cheese Protein Chocolate Mousse
• Cottage Cheese Protein Cinnamon Apple Crisp Parfaits
• Cottage Cheese Protein Creme Brulee
• Cottage Cheese Protein Tiramisu Cups

Quick Answers

Will the cottage cheese taste noticeable in this rice pudding?

Not after blending. The cottage cheese becomes smooth and creamy with the milk, maple syrup, vanilla, and cinnamon, so the finished pudding has a classic creamy rice pudding flavor.

Using a blender is important because it gives the pudding its soft, even texture. This also keeps the recipe naturally protein rich without making the cottage cheese flavor stand out.