Easy gluten-free, dairy-free cinnamon rice pudding

When you have various food allergies and intolerances, it can be hard to find a dessert recipe that is safe for you to eat and will also delight everyone else at the party. Many non-gluten-free folks turn their noses up at gluten-free desserts and won’t even try them, thinking it might “taste gluten-free.” And while that leaves more yummy dessert for you (which is never a bad thing), sometimes you just want to bring along a treat that nobody would ever guess is “free-from.” This rice pudding fits the bill.

My Gluten-Free, Dairy-Free Cinnamon Rice Pudding is made with naturally gluten-free basmati rice, and vanilla almond milk adds sweet flavor. I also added plenty of cinnamon, making it smell scrumptious and taste delicious. It doesn’t really look different from traditional rice pudding made with ingredients like cow’s milk, and it tastes so yummy that nobody will ever suspect it’s missing any traditional ingredients—they’ll be too busy licking their spoons.

Although this recipe requires very few ingredients and is very easy to make, it is a little labor-intensive—it took me about an hour to make this, and much of that time was spent stirring the rice pudding on the stove or watching the stove to make sure the rice pudding didn’t get too thick. So before you start cookin’, put on some comfy clothes and your favorite slippers, along with some music or a TV show you like, and settle in—you’re gonna be at the stove for a while, but I promise you, once you taste this delish dessert, you’ll know it was time well spent!

Gluten-Free, Dairy-Free Cinnamon Rice Pudding

Ingredients:

Directions:

  • First, rinse your rice using a mesh strainer.
  • Then place all the basmati rice, sugar, vanilla extract, and sea salt in a pot with one cup of vanilla almond milk. Stir to mix up all ingredients.
  • Cook over low heat, stirring until the first cup of almond milk is almost absorbed.
  • Add the remaining cups of almond milk one at a time. After you add a cup, stir it somewhat continuously (if you wander away, the rice will start sticking to the bottom of the pot, and you don’t want that to happen!). Then, once that cup of almond milk is almost absorbed, add the next one.
  • After you’ve added your fifth cup of almond milk, sprinkle in some cinnamon—as much or as little as you’d like—and stir some more. Adding some of the cinnamon this early helps the rice and almond milk soak in that great cinnamon flavor!
  • After you’ve added the seventh (and final!) cup of almond milk, sprinkle and stir in more cinnamon.
  • Your rice pudding is done when it is thick and no longer liquidy.
  • Remove the pot from the burner and let it cool on another burner that you didn’t use. Then, scoop it into a glass bowl and put it into the refrigerator. Serve your cinnamon rice pudding chilled.

Notes:

  • All told, this process takes about an hour. It’s a super-easy recipe to make, but you need to be able to put in the time to hang out by the stove and stir the rice pudding pretty constantly!
  • If you want to jazz it up, top your rice pudding with crushed gluten-free cookies, chocolate or carob chips, or fresh berries.

IMG_1334

Thank you to the following brands for providing me with products for review purposes! These items were essential for making this delicious Gluten-Free, Dairy-Free Cinnamon Rice Pudding.

Royal: Since most rice puddings are actually made with basmati rice as opposed to white or brown rice, Royal Basmati Rice was really the perfect choice for this recipe. The rice grains plumped up nicely while cooking, and the flavor was delicious; the cinnamon was a nice complement to it as well. There are plenty of other ways to enjoy this rice—like making it a side dish to enjoy with your favorite gluten-free protein and veggie—but this one’s the sweetest!

Blue Diamond: I’m a huge fan of Blue Diamond’s Almond Breeze almond milks. Their Vanilla almond milk pairs nicely with all my favorite gluten-free cereals, and it was a hit in this rice pudding recipe, too. It added just the right amount of vanilla sweetness and helped the basmati rice grains get all plump and delicious. If you’re cooking for people who have dairy allergies or intolerances, this is a great milk alternative to use in your recipes.

Disclaimer: Some of the products mentioned in this article were provided to me for review purposes. This did not influence the article in any way; my opinions are my own. If I didn’t love it, I wouldn’t cover it here. See my personal disclaimer for more details.

Facebooktwittergoogle_plusredditpinterestlinkedinmail


Leave a Reply