Gluten-Free Baked Rice Pudding Custard Dessert Recipe

Dishes of arroz con leche
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  • Total: 2 hrs 35 mins
  • Prep: 20 mins
  • Cook: 2 hrs 15 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
196 Calories
5g Fat
32g Carbs
6g Protein
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Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 196
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 14%
Cholesterol 64mg 21%
Sodium 147mg 6%
Total Carbohydrate 32g 11%
Dietary Fiber 1g 3%
Protein 6g
Calcium 153mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A baked custard-like rice pudding recipe which is completely gluten-free. Turn on the oven and bake up this simple dish with milk, sugar, rice, lemon and flavored with cinnamon and raisins. It may be a bit old-fashioned, but that doesn't make it any less delicious if you need a gluten-free dessert or brunch recipe.

Looking for more gluten-free dessert recipes? You can find dozens of recipes for gluten-free cakes, cookies, pies and more here.

Ingredients

  • 4 cups milk
  • 1/2 cup sugar
  • 1/4 cup rice (uncooked)
  • 1 tablespoon lemon zest (zest from one lemon)
  • 1/4 tsp salt
  • 2 eggs (well beaten)
  • 1/2 cup raisins
  • Dash cinnamon (or to taste)

Steps to Make It

  1. In a large bowl, combine the milk, sugar, rice, lemon peel and salt. Stir to dissolve the sugar.

  2. Pour into a well buttered 2-quart casserole dish. Set the casserole in a shallow baking pan filled with 1 inch hot water. Bake, uncovered, at 325 degrees for 1 hour.

  3. Remove from oven and stir well. Continue baking 45 minutes longer. Remove from oven.

  4. Gradually stir a small amount of hot milk mixture into beaten eggs; stir back into remaining milk mixture in the casserole, blending well. Stir in raisins.

  5. Return to oven and bake 30 minutes longer, or until the custard is set and the rice is cooked. Remove from water bath. Sprinkle with cinnamon and serve warm.

  6. This vegetarian rice pudding recipe is gluten-free and wheat-free.

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