Gluten-Free Breakfast Rice Pudding


This is another great whole grain recipe that saved my life when I first went gluten and dairy free. I would make it at night so it would be ready in the morning when I was really hungry and my little girl needed to be fed before me. It is from the “Allergy-Free Cookbook” that my mom gave me for Christmas that year. The original recipe calls for 1/4 cup of sugar but I found that is far too sweet for my liking. Feel free to add a bit more sweetness if you feel it needs it. We always top it with some plain goat yogourt and either applesauce or berries. Enjoy!



2 cups milk of your choice
3/4 cup uncooked whole grain brown rice
2 Tablespoons brown sugar or honey
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup golden raisins or dried cranberries
1/2 teaspoon vanilla

Bring 1 1/2 cups of milk to a boil in medium saucepan. Stir in rice, brown sugar, salt and cinnamon. Return to a boil. Reduce heat; cover and simmer 15 minutes.
Stir in remaining 1/2 cup of milk and raisins. Cover; simmer 10-15 minutes or until rice is tender. Remove from heat; stir in vanilla. serve with berries, if desired.


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