Easy Rice Pudding Recipe {gluten-free}

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Rice pudding for breakfast. A healthy and yummy alternative that keeps you full for longer curbs cravings in the evening, and is quick and easy to whip up. Its creamy texture and delicious taste is the perfect start for a great day!

Made without any added sugar, this version of rice pudding owes its sweetness to milled vanilla, nut-purée, dried fruit, and rice milk.

This gluten-free rice pudding recipe can also easily be adapted to vegan.

Thanks to how easy it is to make, this stovetop rice pudding breakfast doesn’t take up much of your precious time since all the ingredients simmer away before being finished off with dried fruit.

🥘 Ingredients

• Uncooked Rice – I suggest using a type similar to risotto rice because otherwise, the rice pudding will be too dry. You can also find specific types of rice (Arborio rice – round grain rice) in your local grocery store.
• Water
• Rice milk, coconut milk, cashew milk, or almond milk
• Whole milk – If you would rather make your breakfast vegan, use twice as much rice or almond milk instead of cow’s milk.
• Ground vanilla – this can also be replaced by ground cinnamon if you want to add a touch of Christmas.
• Nut Butter / Nut-purée – You can use whatever kind of nut-purée that you fancy, such as cashew purée, hazelnut purée, or almond purée.
• Dried fruit – we particularly love to use a mixture of blueberries, raspberries, and strawberries. We also use dried apple slices, mangoes, apricots, or sultanas as an alternative.

See the recipe card for quantities.

🔪 Instructions – How to make Rice Pudding

Pour all the liquid ingredients (water, rice milk, whole milk, along with the rice and the ground vanilla) into a saucepan and bring to a gentle boil.

Then reduce to medium heat to allow the rice to simmer away gently. Continue to stir frequently to prevent the rice pudding from sticking to the bottom of the pan and getting burnt.

With time, the pudding rice will thicken, and you can reduce the heat gradually.

Towards the end of the cooking time, the consistency of the rice pudding will be mushy. At this point, you stir in a teaspoon of nut puree and the dried fruit.

Take the rice pudding off the heat and stir again to ensure that the fruit and puree are well mixed in.

Serve the rice pudding hot, in a cereal bowl, and top it with fresh fruit or fruit purée if you like. Enjoy!

🥜 Substitutions

To make this old-fashioned rice pudding vegan, you can replace the dairy with rice, almond, or soy milk.

As far as the nut purée is concerned, go with whatever you like. We’ve tried many variations, and our favorites were hazelnut and almond purée.

You can also replace the nut mus with maple syrup or honey.

🍽 Equipment

• Measuring cup
• Medium Saucepan
• Wooden spoon
• Cereal bowl for serving

🌡 Storage

The rice pudding can be enjoyed both freshly prepared and warm, but it is also excellent when served cold.

With this berry mix, you can also prepare a delicious berry cake. Give it a try!

🙋🏻 FAQ

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling – FDA.

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