The Ultimate Traditional Gluten-Free Rice Pudding Recipe

Welcome to Week 7 of our Gluten-Free Holiday Dessert Recipes!

Rice-based desserts are a wonderful way to make a gluten-free sweet course. You can make a gluten-free ricotta cake or you can make a delicious, creamy pudding-like our ultimate traditional gluten-free rice pudding recipe.

If you are hosting guests over for the holidays, then this recipe will be the perfect way to end a great meal or even a sweet way to start the day. There aren’t many recipes that can be both a delicious dessert AND a great breakfast option, but our gluten-free rice pudding is up for the challenge. It’s full of milk and eggs and, a little sweetness…what more could you ask for from a holiday breakfast? Plus it’s easy to make.

The Ultimate Traditional Gluten-Free Rice Pudding Recipe

Ingredients:

• 7 cups homogenized milk (separate 1 cup as it is added towards the end)
• 1 cup granulated sugar
• 1 cup long-grain converted rice
• 2 eggs
• 1 teaspoon vanilla bean paste
• 1 cup golden raisins

Directions:

• In a large shallow pot combine 6 cups of milk, 1 cup of sugar, and 1 cup of rice.
• Bring that mixture to a boil, stirring frequently.

Tip: Much like risotto do not leave this alone.

Tip: Use a silicone spatula to stir so that you mix right from the bottom, so nothing sticks.

• Once the mixture boils, reduce heat to medium-low and simmer covered for a half an hour. Stirring occasionally.
• While the rice cooks place your cup of raisins in a small microwaveable bowl or a 2 cup glass measuring cup with enough water to cover them.
• Microwave for 30 seconds, to allow them to bloom.
• Drain water from the raisins and lay them on a paper towel to dry, for a new minutes.
• After 30 minutes remove cover from the rice and then let simmer 30 minutes longer or until rice is tender not mushy (the milk will not be totally absorbed).
• Add in the raisins, stirring thoroughly.
• In a medium bowl, beat together the remaining 1 cup of milk, 2 eggs, and the vanilla bean paste, until blended together.
• Add the egg, vanilla and milk mixture to the rice mixture- stirring well.
• Transfer mixture to a large bowl coved with plastic wrap or place in a large Tupperware and refrigerate until chilled.
• The rice pudding can last in the fridge for up to a week, but trust me, it won’t!

Topping Suggestions (optional as it’s just fine on it’s own):

• Sprinkling of cinnamon
• Chocolate shavings/grated chocolate
• A dollop of gluten-free whipped cream or vanilla flavoured whipped cream.

Our Traditional Gluten-free Rice Pudding recipe can be enjoyed year-round, not just at the holidays. Not only is it delicious and easy to make but it’s also economical. Most of the ingredients could probably be found in your pantry.

Homemade rice pudding is so much better than anything that you will ever buy at the store. So if you are looking for the perfect dessert, a satisfying breakfast, or a crowd-pleasing potluck item, this recipe is perfect. Then all you have to do is sit back and enjoy the compliments as they flood in!

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The Best Gluten-Free Traditional Rice Pudding Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 7 cups homogenized milk (separate 1 cup as it is added towards the end)
• 1 cup granulated sugar
• 1 cup long grain converted rice
• 2 eggs
• 1 teaspoon vanilla bean paste
• 1 cup golden raisins

INSTRUCTIONS/NOTES/TIPS

• In a large shallow pot combine 6 cups of milk, 1 cup of sugar, and 1 cup of rice.
• Bring that mixture to a boil, stirring frequently.
• Tip: Much like risotto do not leave this alone.
• Tip: Use a silicone spatula to stir so that you mix right from the bottom, so nothing sticks.
• Once the mixture boils, reduce heat to medium-low and simmer covered for a half an hour. Stirring occasionally.
• While the rice cooks place your cup of raisins in a small microwaveable bowl or a 2 cup glass measuring cup with enough water to cover them.
• Microwave for 30 seconds, to allow them to bloom.
• Drain water from raisins and lay them on a paper towel to dry, for a new minutes.
• After 30 minutes remove cover from the rice and then let simmer 30 minutes longer or until rice is tender not mushy (the milk will not be totally absorbed).
• Add in the raisins, stirring thoroughly.
• In a medium bowl, beat together the remaining 1 cup of milk, 2 eggs, and the vanilla bean paste, until blended together.
• Add the egg, vanilla and milk mixture to the rice mixture- stirring well.
• Transfer mixture to a large bowl coved with plastic wrap or place in a large Tupperware and refrigerate until chilled.
• The rice pudding can last in the fridge for up to a week, but trust me, it won’t!

NOTES/TIPS

Topping Suggestions (optional as it's just fine on it's own):

• Sprinkling of cinnamon
• Chocolate shavings/grated chocolate
• A dollop of gluten-free whipped cream or vanilla flavoured whipped cream.

Did You Try This Recipe or These Tips?

How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..