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    Scott Adams
    Scott Adams

    By Scott Adams •

    Plain Rice Pudding (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Lisa McKinney.

    3 ½ cups milk
    ½ cup sugar
    ½ cup rice, washed and drained*
    ½ cup water
    1 teaspoon rosewater or orange blossom water
    ½ cup blanched slivered almonds for decoration

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    Bring the milk and sugar to the boil. Add the rice, mixed with the water, and stir until it comes to a boil again. Turn down the heat to a low simmer and cook gently until the mixture becomes very creamy which will take approximately 45 minutes (Add a little more milk during cooking if necessary). Add the rosewater or orange water, stirring until bubbles appear on the surface. Remove from the heat and cool slightly, then pour into a bowl and refrigerate.

    Serve chilled, decorated with slivered almonds.

    *Be sure to use Watermaid rice. You can leave off the almonds if you like.


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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

    Scott Adams

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