|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 1g||3%|
|*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.|
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.
- 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)
In a large bowl, combine the milk, sugar, rice, lemon peel and salt. Stir to dissolve the sugar.
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.
Remove from oven and stir well. Continue baking 45 minutes longer. Remove from oven.
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.
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.
This vegetarian rice pudding recipe is gluten-free and wheat-free.