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Lemon-Cinnamon Rice Pudding (Gluten-Free)

Celiac.com 02/18/2014 - Rice pudding is one of my perennial favorite desserts. This version fuses arborio rice with citrus, cinnamon and a dash of creamy mascarpone cheese to achieve a kind of rice-pudding nirvana.

 Photo: CC--rdpeytonIngredients:

  • 1 strip lemon peel, plus ½ teaspoon grated zest
  • ⅓ cup golden raisins or dried currants
  • 1 tablespoon unsalted butter
  • Kosher salt
  • 1 cup Arborio rice
  • 4 cups organic whole milk
  • ¾ cup granulated sugar
  • 2 real cinnamon sticks
  • 2 teaspoons real vanilla extract
  • ½ cup Mascarpone cheese
  • 3 tablespoons confectioners' sugar
  • Ground cinnamon, for sprinkling
  • ½ cup dark rum

Directions:
Soak raisins in dark rum overnight, or for at least and hour or two.

In a saucepan, combine the lemon peel, 2 cups water, the butter and a pinch of salt.

Bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.

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In a separate saucepan, bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil.

Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and ¼ cup Mascarpone.

Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.

Beat the remaining ¼ cup Mascarpone and the confectioners' sugar in a bowl.

Remove cinnamon sticks and lemon peel. 

Spoon into bowls. Top each with a dash of cinnamon, a small pile of rum-soaked raisins, and a dallop of Mascarpone. Serve.

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1 Response:

 
Lee-Anne
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
28 Feb 2014 12:27:54 PM PDT
I wish this recipe didn't have dairy in it--it sounds really good!




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I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days.

They are gluten-free. Did you use butter that might have gluten crumbs on it? For me , it takes more than 2 hours to feel the effect of gluten- maybe something you ate before? Maybe stomach virus?

Has anyone had an reaction to potatoes? Just made couple bake potatoes 2hrs ago and now I feel awful...just wondering thought potatoes were gluten free?????

I recently covered some pizzas when adding some grain free options to the gluten alternative list....I actually found a company that makes gluten-free hot pockets also sorta made me laugh. There are some unique ones out there now days even found one that made low carb crust out of chicken breast and cheese. https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/

these sound like celiac reactions yes ... basically avoid anything that causes the reaction always and find your self a great natural practitioner and rebuild your body .. Rest vitamins digestive enzymes and very strict diet Good Luck