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Gluten-Free Rice Pudding

August 19, 2011

What’s more comforting than a steaming bowl of creamy rice pudding?  Even better when it’s made with digestible and gluten-free soaked brown rice and coconut milk for those who are dairy-free.

Gluten-Free Rice Pudding


1 (16 ounce) can of coconut milk *you could also use milk, or a milk/cream mixture
1/4- 1/2 cup honey or maple syrup *we used 1/4 cup local raw honey
2 cups cooked brown rice *we soaked our brown rice overnight the day before using this method and then used a rice cooker
1 tsp vanilla extract


Heat the coconut milk in a heavy saucepot, over medium heat, until it comes to a simmer.  Add sweetener and stir until dissolved.

Add the cooked rice and heat through. Simmer until it thickens, but don’t allow it to become too dry, the rice will continue to absorb the milk as it cools.

Take off the heat and stir in the vanilla. Serve warm or chilled.

OPTIONS: Top with cinnamon and/or nutmeg.  Stir in some raisins or mashed banana when milk is heated through.

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