Gluten-Free Rice Pudding
By the Gluten Free Recipes team ·
This creamy, comforting gluten-free rice pudding, infused with warm vanilla and a hint of sweetness. Its velvety texture and subtle aroma make it a perfect simple dessert or a delightful base for your favorite toppings.
At a glance: This medium desserts recipe yields 4 servings in about 1h (25 min prep, 35 min cook). It uses 8 ingredients — including arborio rice or short-grain white rice, unsweetened almond milk or other dairy-free milk, water — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Rice Pudding: When preparing this desserts recipe, ensure all ingredients, especially rice and any pre-packaged items like milk alternatives, are certified gluten-free. Be mindful of shared utensils and preparation surfaces to prevent any contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Rice Pudding: This recipe is naturally gluten-free, relying on rice as its base. Always verify that all packaged ingredients, such as milk alternatives and spices, are certified gluten-free.
Ingredients
- 0.75 cup Arborio rice or short-grain white rice
- 3 cups unsweetened almond milk or other dairy-free milk
- 1 cup water
- 0.5 cup granulated sugar or coconut sugar
- 1 tsp pure vanilla extract
- 0.25 tsp salt
- Optional: pinch of cinnamon or nutmeg spices
- Optional: fresh berries, toasted nuts, or a drizzle of maple syrup toppings
Instructions
- 1
Rinse the Arborio rice under cold water until the water runs clear, then drain it thoroughly. In a medium saucepan, combine the rinsed rice, unsweetened almond milk, and water. Bring this mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- 2
Once simmering, reduce the heat to low and cook, uncovered, for about 25-30 minutes. Stir frequently, ensuring the rice is tender and the mixture has thickened to a creamy consistency. The pudding should be thick but still pourable.
- 3
Stir in the granulated sugar, pure vanilla extract, and salt. Continue to cook for another 5 minutes, stirring constantly, until the sugar is fully dissolved and the pudding has reached your desired thickness. If using, stir in a pinch of cinnamon or nutmeg for added warmth.
- 4
Remove the saucepan from the heat and let the rice pudding stand for about 5-10 minutes. This resting period allows the pudding to thicken further as it cools. The aroma of vanilla should be prominent.
- 5
Serve the gluten-free rice pudding warm, or chill it in the refrigerator for at least 2 hours for a firmer, cold dessert. Garnish with your favorite toppings like fresh berries, toasted nuts, or a drizzle of maple syrup just before serving.
Nutrition (per serving)
Tips & Notes
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
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