I’m honored to participate in Iris’ series on Gluten-Free Fall Specials! My name is Carrie and I’m the author of Gingerlemongirl.com. I’ve been creating original gluten free, dairy/casein free, and soy free recipes since 2007.
This time of year is so busy for my husband and me. We work in academic settings, and by mid-September we both end up feeling frazzled and wishing for the slow days of summer again. Generally, we pack breakfast & lunch to take to work with us; some weeks I’m better at this than others.
One of my favorite gluten free quick snacks for breakfast or a snack is rice pudding. You can use any type of rice for this pudding. I’d love to try it with Arborio rice which would yield a super creamy rice pudding. The best part about this dish is that you can use it as a base for lots of healthy ingredients. For instance, in the fall I love rice pudding with pumpkin, cranberries, and walnuts! Apples and raisins are also a nice addition. During the summer you can use fresh fruits such as blueberries or peaches. Rice is easy to digest and naturally gluten free. Along with protein provided by almond milk and a few eggs – it makes for a filling, healthy, and delicious breakfast.
Rice pudding can be made in a variety of ways with or without eggs…on the stovetop, baked, etc… I really like a baked version because I think it’s a little more versatile. Personally, I like a creamy rice pudding, so when I make my serving I just add an additional half a cup of almond milk poured over my pudding and mixed in with a spoon. My husband likes his serving hot and held together right out of the oven without the additional milk… so this version pleases us both.
Baked Pumpkin Cranberry Rice Pudding
Free of gluten, dairy/casein, corn, and soy
2 cups cooked rice (-or- 1 cup dry rice, cooked with 2 cups of water)
1 ½ cups almond milk
3/4 cup cooked pumpkin or butternut squash puree
1/3 cup honey (-or- up to ½ cup for sweeter palates)
1 tablespoon vanilla extract
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
½ cup dried cranberries, chopped apples, or raisins
¼ cup finely chopped walnuts, for sprinkling on top
2 teaspoons of sugar + 1 teaspoon of cinnamon mixed together, for sprinkling on top
- Preheat oven to 350 degrees.
- Grease 2 quart casserole dish or large baking dish and set aside.
- In a large bowl whisk together the eggs, almond milk, pumpkin puree, honey, vanilla extract, salt, cinnamon, and nutmeg.
- Add the cooked rice dried cranberries to the egg/milk mixture. Stir to combine.
- Pour the rice pudding into your greased casserole dish. If you’d like, sprinkle chopped walnuts, and the sugar/cinnamon combination evenly over the top of the casserole. Place the rice pudding in the preheated oven and cook for 25 minutes. When done, the pudding should be firm, but jiggle slightly. It will also be bubbling around the edges and should appear golden brown.
- Allow the pudding to cool for about 10 minutes before serving. Can be eaten hot or cold. For a creamy pudding, add 1 cup of rice pudding to a serving bowl and pour ½ cup of almond milk over the pudding. Stir for a creamy, delicious breakfast or dessert!!
Thank you, Carrie, for heading up our last week of Gluten-Free Fall Specials. For those of you who want more recipes like this, check out Carrie's recipe index. And on Tuesday we'll have our final Gluten-Free Fall Special from a wonderful blogger, Zoe, of Z's Cup of Tea. Her recipe is definitely one I've been waiting for!