- Gluten-Free Recipes
- Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
- Gluten-Free Pudding Recipes
- Brown Rice Pudding (Gluten-Free and Dairy-Free)
Brown Rice Pudding (Gluten-Free and Dairy-Free)
I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.View all articles by Destiny Stone
Gluten-free Rice Pudding (photo courtesy of Rore)
For many people, having celiac disease and gluten sensitivities also means having a sensitive tummy. Sometimes it feels like there is nothing you can digest and everything hurts your body. This following recipe is a delicious yet healthy dish that can be served for breakfast or as a late evening dessert. It is gentle enough for even the most sensitive gluten sufferer to digest (unless of course you can't eat rice). It can be topped with any of your favorite toppings such as cinnamon, blueberries, maple syrup, toasted nuts or anything else you like.
- 1 1/2 cups organic brown rice
- ¼ teaspoon fine grained Himalayan salt
- 2 tablespoons arrowroot powder
- 1 tablespoon ground cinnamon
- 1 1/2 cups soy milk or coconut milk work best
- 1/4 cup maple syrup
- 1/4 cup raisins
- Vanilla extract to taste-optional
- Preheat the oven to 350 F degrees.
- Bring the brown rice and 3 cups of water to a boil in a medium saucepan.
- Once it is boiling reduce heat to low, cover and simmer for 40 – 50 minutes, or until the rice is very soft.
- In a large bowl, dissolve the arrowroot powder in 1 cup of the soy milk.
- Then add the rice, raisins, maple syrup, cinnamon, and salt and mix well.
- Pour the mixture into a large greased baking dish, cover with foil and bake for 1 hour, or until lightly brown and bubbly.
- Remove from the oven and stir in the remaining 1/2 cup of soy milk.
- Leave the pudding to cool for about 1 hour before serving.
- Add your favorite toppings.
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