Easy & Creamy Gluten-Free Rice Pudding: A Simple Allergy-Friendly Dessert Recipe

Rice pudding is a timeless dessert, cherished across cultures for its comforting creaminess and delightful sweetness. For those managing gluten allergies or sensitivities, enjoying such a classic can sometimes be a challenge. However, this simple and delicious gluten-free rice pudding recipe ensures everyone can indulge in its warm, inviting flavors. Made with just a handful of basic pantry ingredients – milk, rice, sugar, salt, cinnamon, and vanilla – and requiring only a little hands-on time, this dessert is perfect for any occasion, all year long. This particular recipe is also thoughtfully crafted to be free of common allergens like egg, soy, peanuts, and tree nuts, making it a truly inclusive treat for many dietary needs.

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Why This Homemade Rice Pudding is a Classic Simple Pleasure

There’s a unique comfort in a bowl of homemade rice pudding. For many, including myself, it instantly conjures nostalgic memories of simpler times, perhaps a dessert lovingly prepared by a grandparent. This isn’t a dessert that demands elaborate presentation or complex techniques; its beauty lies in its understated elegance. It’s a testament to how humble ingredients, when combined with care, can create something truly extraordinary. The stars of this show – rich whole milk, fragrant vanilla, and warm cinnamon – are given the space to truly shine, delivering a pure, unadulterated flavor experience.

Rice pudding isn’t about impressing; it’s about satisfying. It offers a sweet, comforting end to any meal without demanding extensive work or complicated preparation. Its enduring popularity, spanning thousands of years, is a testament to its tried-and-true recipe and dedicated fan base. It’s a dish that transcends trends, always remaining a reliable source of warmth and happiness. And speaking of simple pleasures, my kids also adore the dairy-free Jell-O pudding I often serve them – another fantastic option for a quick and easy dessert!

Navigating the world of food allergies can often feel daunting, especially when it comes to sharing desserts. This rice pudding recipe, however, is a game-changer. It’s an incredibly easy and worry-free way to offer a delicious dessert to individuals with Celiac disease or those avoiding gluten in their diet. Every single ingredient in this dish is naturally gluten-free, eliminating the need for trips to specialty stores or the use of unfamiliar, expensive ingredients. You won’t find any specialty flours, xanthan gums, or other unique binders here – just pure, wholesome ingredients.

Beyond being gluten-free, this recipe is also remarkably allergy-friendly. The only common allergen present is milk. It’s completely free from eggs, soy, peanuts, and tree nuts, making it accessible to a much broader audience. This means you can confidently bring it to potlucks, family gatherings, or simply enjoy it at home, knowing that many guests can partake without concern. This delightful dessert truly embodies the joy of sharing good food without crazy tweaking or compromise.

How to Achieve Perfect Creamy Rice Pudding on the Stovetop

While various methods exist for making rice pudding, I firmly believe the stovetop method yields the most consistently creamy and perfectly textured results. It offers unparalleled control over the cooking process, allowing you to adjust the heat and stir as needed, which is crucial for preventing scorching and achieving that desirable smooth consistency. Unlike recipes that call for pre-cooked rice, starting with raw medium-grain rice is key to unlocking extra creaminess. As the raw rice cooks slowly in the milk mixture, its starches are released directly into the liquid, naturally thickening the pudding and creating that signature rich, velvety texture that is so beloved.

Compared to slower cooking methods like a slow cooker, which can take 2-3 hours, making rice pudding on the stove top is significantly faster, typically requiring around 50 minutes. This means when a craving for warm, comforting rice pudding strikes, you don’t have to wait all day to enjoy it. The stovetop method allows for immediate gratification. Plus, the ability to constantly monitor and stir ensures that the milk doesn’t boil over and the rice doesn’t stick to the bottom of the pan, leading to a much more predictable and superior outcome. Just remember to use a medium to large saucepan with a heavy bottom to distribute heat evenly and minimize sticking.

Essential Ingredients for This Gluten-Free Rice Pudding Recipe

One of the best aspects of this homemade rice pudding is that it calls for truly basic ingredients, most of which you likely already have stocked in your fridge and pantry. You won’t need any exotic or hard-to-find items, ensuring this delightful dessert is always within reach. Each ingredient plays a vital role in creating the perfect balance of flavor and texture:

• **Whole milk:** The foundation of our creamy pudding, providing richness and body.
• **Brown sugar:** Adds a deep, caramel-like sweetness that complements the spices beautifully.
• **Medium grain rice**: The ideal rice variety for its ability to absorb liquid and release starch, resulting in a tender yet firm bite.
• **Salt:** A small but crucial ingredient that balances the sweetness and enhances all the other flavors.
• **Ground cinnamon:** Provides warmth and a classic aromatic spice note, essential for traditional rice pudding.
• **Vanilla bean paste**: Offers intense vanilla flavor and beautiful specks for visual appeal.
• **Optional: raisins:** For those who enjoy a chewy texture and bursts of natural sweetness.

Thoughtful Substitutions and Customizations for Your Rice Pudding

While this recipe is crafted for optimal results, I understand that sometimes substitutions are necessary or preferred. Here’s a detailed look at how you can adapt this gluten-free rice pudding to your needs:

• **MILK:** Many often ask if whole milk is absolutely essential. While I highly recommend whole milk for its fat content, which yields the creamiest, most luxurious rice pudding, I understand not everyone keeps it on hand. In a pinch, 2% milk can be used, but I wouldn’t advise going lower than that, as the pudding may lose some of its desired richness and creamy texture. The fat in whole milk is key to achieving that velvety mouthfeel.
  • If you’re looking for a completely dairy-free version, I’ve developed a fantastic dairy-free rice pudding recipe that can be made in an Instant Pot. You can find it in my allergy-friendly cookbook, which offers many creative solutions for various dietary needs.
• **SUGAR:** If brown sugar isn’t available, granulated white sugar can certainly be used as a direct substitute. However, the molasses content in brown sugar contributes a deeper, more complex, and slightly caramel-like flavor profile that I find truly enhances the overall taste of the pudding. It adds a warmth that white sugar alone cannot replicate.
• **RICE:** Extensive research and experimentation consistently point to medium-grain rice as the superior choice for rice pudding. Its unique starch content and ability to absorb liquid without becoming overly mushy or too firm are perfect for this dish. Long-grain rice can sometimes be too chewy or, conversely, turn mushy if overcooked, while short-grain rice might release too much starch, leading to a gluey texture. I typically find high-quality medium-grain rice, like the Nishiki brand, at my local Walmart or other major grocery stores. Feel free to use your preferred brand, just ensure it’s medium grain.
  • A note of caution: I would NOT recommend using brown rice at all for this recipe. Its distinct nutty flavor and longer cooking time, combined with a different starch release profile, do not yield the desired creamy consistency and classic taste of traditional rice pudding.
• **CINNAMON:** While some individuals prefer to omit cinnamon, I find that without it, the rice pudding lacks a certain depth and can taste quite bland. The warm, inviting spice of cinnamon is integral to the classic rice pudding experience. However, taste is personal, so you are welcome to adjust the amount or even leave it out if you prefer a simpler flavor profile. You could also experiment with a pinch of nutmeg for an added layer of spice.
• **VANILLA:** While an equal amount of pure vanilla extract can be used, I personally prefer vanilla bean paste. Beyond its thicker consistency, which won’t water down your pudding, vanilla bean paste offers a richer, more pronounced vanilla flavor and introduces those gorgeous, tiny black specks that elevate the visual appeal of the dessert. For those with allergies, some people express concern about gluten potentially sneaking into certain vanilla extracts due to processing or alcohol sources. While I’ve yet to personally encounter a mainstream pure vanilla extract with gluten, it is always wise to diligently check every single label of every ingredient you use, especially if allergies are severe. When in doubt, pure vanilla extract or a paste specifically labeled “gluten-free,” like the LorAnn Oils Pure Vanilla Bean Paste I get from Walmart or Amazon, is usually your safest bet.
• **RAISINS:** Ah, raisins – the ultimate polarizing ingredient! Whether you love them or hate them, they certainly add a unique dimension to rice pudding. If you appreciate a little extra chewiness and occasional pops of natural sweetness, feel free to stir in some raisins after the pudding is cooked. Both regular and golden raisins work wonderfully. If raisins aren’t your preference, consider other toppings like fresh berries (strawberries, blueberries, raspberries), toasted coconut flakes, a sprinkle of toasted, chopped nuts (if not avoiding tree nuts), or a dollop of fruit compote for added flavor and texture.

Egg-Free and Butter-Free: Why This Rice Pudding Recipe is Simpler and Allergy-Friendly

You might notice that this gluten-free rice pudding recipe intentionally omits eggs and butter, common additions in many other rice pudding variations. This choice is rooted in several important reasons, particularly regarding allergy-friendliness and maintaining the purity of the dessert’s simple flavors.

Firstly, eggs are a top allergen, and by leaving them out, this recipe automatically becomes more accessible to a wider audience, including those with egg sensitivities or allergies. Furthermore, an egg often serves as a thickener in puddings. However, in this stovetop method, the combination of whole milk and the natural starches released from the medium-grain rice during slow cooking provides ample thickening, creating a perfectly creamy consistency without any need for eggs. This keeps the ingredient list shorter and the recipe simpler.

Secondly, while some enjoy the added richness and specific taste that butter can impart, I find it largely unnecessary in this recipe. The whole milk already provides a substantial amount of natural richness and body to the pudding. Introducing butter could potentially compete with the delicate, light notes of vanilla and the warm spice of cinnamon, altering the classic flavor profile that makes this rice pudding so comforting. Additionally, omitting butter keeps the recipe lighter and reduces extra calories without sacrificing deliciousness. The goal here is a pure, unadulterated rice pudding experience, where the simple, quality ingredients truly shine through without any extraneous additions.

Helpful Equipment for Making This Gluten-Free Rice Pudding

Thankfully, just as the ingredients for this gluten-free rice pudding are basic, so are the tools you’ll need. You won’t require any specialized gadgets or complex kitchenware, making this an approachable recipe for even novice cooks. Having the right equipment can make the cooking process smoother and more enjoyable:

• **Measuring cups and spoons:** Essential for accurate ingredient ratios, ensuring your pudding turns out perfectly every time.
• **Heat-proof spatula**: Crucial for continuous stirring, especially during the simmering phase, to prevent the rice from sticking to the bottom of the pan and the milk from scorching. A silicone spatula works wonderfully for this.
• **Medium to large saucepan:** A heavy-bottomed saucepan is highly recommended as it distributes heat more evenly, which is vital for slow cooking the rice without burning. Choose one with enough volume to prevent boil-overs as the milk simmers.
• **Ramekins or small bowls:** Perfect for serving individual portions, allowing the pudding to chill beautifully and be easily presented.

Watch How to Make This Creamy Gluten-Free Rice Pudding!

For those who prefer a visual guide, I absolutely have a video demonstrating each step of making this delicious gluten-free rice pudding! Once you see how straightforward and convenient it is to prepare, you’ll realize that the hardest part truly is the patience required for it to simmer and chill. I’m confident you’ll be adding this recipe to your regular rotation.

The video should automatically load and play on this page, but if for some reason it doesn’t, you can always find it conveniently embedded into the bottom of the recipe card below. Alternatively, feel free to visit my YouTube channel directly to watch it and explore other allergy-friendly recipes.

Explore More Delicious Gluten-Free Dessert Recipes

If you love this gluten-free rice pudding, you’re in for a treat! Everything featured on my website is completely gluten-free, making it a safe haven for delicious recipes. Many of my desserts are also thoughtfully crafted to be dairy-free as well. However, if your dietary needs only exclude gluten, you can easily swap back in dairy ingredients for those recipes as desired. Here are some of our family’s absolute favorite gluten-free bakes and treats that I think you’ll adore:

• Gluten-Free S’mores Bars: A nostalgic summer treat, made allergy-friendly!
• 3-Ingredient Lemon Cupcakes (using a boxed mix!): Incredibly easy and vibrant, perfect for a quick dessert.
• The Best Allergy-Friendly Chocolate Cupcakes: Rich, moist, and suitable for multiple common allergies.
• Snickerdoodle Rice Krispies (Gluten-Free & Dairy-Free): A fun twist on a classic, with the comforting flavors of snickerdoodle cookies.
• Slow Cooker Lava Chocolate Cake (Gluten-Free & Dairy-Free): An impressive dessert that’s surprisingly easy to make in your slow cooker.

Gluten Free Rice Pudding + VIDEO

Yield:
6

Prep Time:
5 minutes

Cook Time:
50 minutes

Additional Time:
2 hours

Total Time:
2 hours 55 minutes

Rice pudding, a classic dessert, can be enjoyed by those with gluten allergies or sensitivities. It’s a creamy, delicious dessert with cinnamon and vanilla. With simple pantry ingredients (only six!), and a little time this dessert can be enjoyed any time. (This recipe is also free of: egg, soy, peanut and tree nuts.)

Ingredients

• 5 and 1/2 cups of whole milk
• 2/3 cup brown sugar (light or dark will work)
• 1/4 tsp salt
• 1/2 cup medium grain rice
• 1 tsp ground cinnamon + more for garnish if desired
• 1 Tablespoon vanilla bean paste
• Optional, raisins

Instructions

In a medium saucepan over medium heat, combine the whole milk, brown sugar, salt, raw medium-grain rice, and cinnamon. Stir thoroughly to ensure all ingredients are well mixed and the sugar begins to dissolve. 

Bring the mixture to a low boil, then immediately reduce the heat to a gentle simmer. Continue to simmer for approximately 45-50 minutes, stirring occasionally – about every 5-7 minutes – to prevent the rice from sticking to the bottom of the pan and the milk from scorching. Keep a close eye on the temperature; you may need to lower the heat setting further to maintain a very gentle boil and avoid it bubbling over. The mixture will gradually thicken as the rice cooks and releases its starches.

Once the rice is tender and the pudding has reached a creamy, thick consistency, remove the saucepan from the heat.

Stir in the vanilla bean paste until fully incorporated. The heat of the pudding will infuse the vanilla’s rich flavor throughout.

Pour the hot rice pudding into individual ramekins or a larger serving bowl. Allow it to cool slightly on the counter before placing it in the refrigerator to chill for at least 2 hours, or until thoroughly cold and set. Chilling is essential for the pudding to reach its optimal thick, creamy texture.

Serve chilled. For an extra touch of flavor and visual appeal, sprinkle with additional ground cinnamon if desired. If using, top with raisins just before serving. Enjoy this comforting, creamy dessert!

Leftovers can be stored in an airtight container in the fridge for up to four days. It’s also delicious topped with other fruits – fresh berries, toasted coconut pieces, or a few toasted nuts (if not avoiding tree nuts) offer a delightful twist, though not a classic approach.

Notes

For frequently asked questions, detailed explanations on ingredients, and substitution ideas, please refer to the comprehensive text above the recipe card.

Be sure to watch the embedded video below or visit my YouTube channel to see a step-by-step guide on how to make this delicious rice pudding.

*Our allergies, while severe and regularly re-tested, allow us to rely strictly on product labels. I do not routinely contact companies to inquire about ingredient derivatives or potential cross-contact. If your allergies necessitate such inquiries, please conduct your own due diligence. Additionally, product formulations can change since the time of publication, so always re-read labels carefully once you have ingredients in hand. I cannot guarantee the safety of any ingredient; only you can make that determination for your specific needs. I simply share what works safely for our family.

**If you are preparing this dish for someone with food allergies, and you yourself do not have allergies, I HIGHLY recommend consulting with them to verify that every single brand and ingredient you plan to use is acceptable. It is also crucial to discuss and implement strategies to avoid cross-contamination in your kitchen. Communication is key to ensuring a safe and enjoyable meal for everyone.

This recipe has been lovingly adapted from America’s Test Kitchen, with inspiration for using brown sugar thoughtfully incorporated from Simply Recipes.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 185Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 147mgCarbohydrates: 35gFiber: 1gSugar: 29gProtein: 4g

 

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