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Home arrow Recipes arrow Dairy Free Desserts arrow Rice Pudding II (Gluten-Free, Soy-Free)


Rice Pudding II (Gluten-Free, Soy-Free) PDF Print E-mail

Note: Some brands of rice and nut milks do contain soy lecithin.  If you are interested in utilizing a completely soy free milk alternative, try brands such as Pacific Foods Almond Milk.

Serves: 8 

Ingredients: 

  • 3 c Rice or Nut Milk
  • ½ c Uncooked Brown Rice
  • ¼ c Brown Sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla Extract
  • 2 Eggs, lightly beaten
  • Fresh Berries (optional)

Directions: 

  • In a medium saucepan, combine the milk alternative, rice, brown sugar, salt, and vanilla extract, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1½ hours. Remove from the heat, and let cool for 5 minutes.
  • Stir ½ cup of the rice mixture into the eggs. Gradually stir the egg mixture into the saucepan.
  • Place over medium-low heat, and cook, stirring constantly, for 5 minutes, or until thickened. Cool for 10 minutes to serve warm. Or place in a bowl, cover with plastic wrap, and refrigerate for at least 3 hours.
  • To serve, spoon the pudding into dessert dishes, and garnish with berries if desired.

 


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Ingredients, processes and products are subject to change by the manufacturer at any time. All products should be considered at risk for milk cross-contamination. Always contact the manufacturer prior to consumption.