Gluten Free Rice Pudding

March 24, 2018 Leave a comment

Gluten Free Rice Pudding
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Category: dessert
Cuisine: American, German, Peruvian

Rice pudding is one of my favorite desserts. Many cultures have a unique way of making it. I will list some of the alternates below.

Originally posted by me on my original food blog (drummingupabettermeal) in July 2015.

Ingredients
1 hour, 5 minutes
16
366.78 kcal
  • 2 cups rice
  • 2 cups water
  • 1 can of goats milk (or evaporated milk)
  • 1 can of condensed milk
  • 1 cup coconut sugar (to taste, only add as much as needed)
  • 1-2 pieces of cinnamon
  • 5 whole clove buds
  • handful raisins
Instructions
Prep
5 minutes
Cook
1 hour
Ready in
1 hour, 5 minutes
  1. Combine Rice, Water, cinnamon pieces, clove buds, and raisins and bring water to boil.
  2. Reduce to simmer until water mostly gone
  3. Add the milks and keep simmering
  4. Add the sugar to taste as you keep simmering
    Serving Instructions:
  1. In Peru and a couple other cultures rice pudding is served warm with a light sprinkling of cinnamon
  2. I like this both warm and cold, and both with a medium sprinkling of cinnamon.
Notes

I plan on working in 2018 to create a Vegan version with nut milks for folks that need to be dairy free as I do. I used to make this more for my ex-wife or for guests

Nutrition information
Serving Size:1
Calories per serving:366.78 kcal
Fat per serving:6.39 g
Saturated fat per serving:3.97 g
Carbs per serving:71.43 g
Protein per serving:7.32 g
Fiber per serving:0.19 g
Sugar per serving:51.64 g
Sodium per serving:98.67 mg
Trans fat per serving:0.0 g
Cholesterol per serving:24.35 mg
Nutrition label for Gluten Free Rice Pudding
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