Gluten Free Creamy Breakfast Rice Pudding Recipes

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INSTANT POT RICE PUDDING - DAIRY AND GLUTEN FREE



Instant Pot Rice Pudding - Dairy and Gluten Free image

Rice Pudding is ultimate comfort dessert. This vegan and InstantPot recipe makes decadent creamy classic rice pudding in less than 30 minutes. GlutenFree and Dairy Free

Provided by Prajakta Sukhatme

Categories     Desserts

Time 25m

Number Of Ingredients 7

1 cup Rice rinsed and washed
4 cups Almond milk
½ cup Almond Flour
¼ cup Maple Syrup (adjust to taste)
½ teaspoon Cinnamon Powder
¼ teaspoon Nutmeg Powder
1 teaspoon Vanilla Extract

Steps:

  • Add all ingredients in the main insert of the InstantPot. Close lid with vent in SEALING position.
  • Set instant pot to PORRIDGE mode on high pressure. When instant pot beeps, wait on the KEEP WARM timer for 10 minutes. Release the leftover pressure by turning the knob to VENTING after 10 minutes.
  • Open Instant Pot lid and mix well. Rice pudding is ready. Serve warm or chilled.
  • If the pudding looks too liquidy, turn on the SAUTE mode and cook for 2-3 mins stirring constantly. If the pudding looks too dry, add more milk, mix and let it come to boil for few minute.
  • Let it cool down for some time. Add your favorite toppings. Serve warm or cold. Enjoy !!
  • Once you refrigerate the pudding overnight, it thickens substantially. To get it back to desired smooth consistancy, stir in some cold milk.

Nutrition Facts : ServingSize 1 cup, Calories 136 kcal, Carbohydrate 23 g, Protein 2 g, Fat 4 g, Sodium 8 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 4 g

GLUTEN-FREE CREAMY BREAKFAST RICE PUDDING



Gluten-Free Creamy Breakfast Rice Pudding image

This was something I came up with this morning, because I was tired of nut/seed granola and cold milk. It turned out delicious! For a lower sugar content, try using a packet of stevia in place of the agave nectar. You could also substitute almond milk or even water for the milk.

Provided by Jainene

Categories     Breakfast

Time 5m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 10

1 teaspoon butter
1/4 cup milk
1/3 cup cooked rice
1 1/2 tablespoons ground golden flax seeds
1 tablespoon dried cranberries
1/2 teaspoon light agave nectar
1 teaspoon apricot fruit spread
3 tablespoons plain yogurt
6 whole dry roasted almonds (optional)
2 tablespoons raw pumpkin seeds (optional)

Steps:

  • Heat butter and rice in a small saucepan over medium-low heat for about 30 seconds.
  • Add milk and stir to mix, then add ground flaxseed and stir to mix for about 30 seconds.
  • As the mixture begins to heat up, add the dried cranberries, the agave nectar and the fruit spread. Mix well.
  • Allow the pudding to heat through until the rice and flaxseed have absorbed the milk. The mixture will become thick and creamy.
  • Remove the pan from heat, scoop pudding into a bowl, and garnish with almonds, pumpkin seed kernels, and plain yogurt to taste.
  • Feel free to substitute raisins for dried cranberries or other nuts/seeds for the topping. This would also be good with strawberry or blackberry fruit spread.

Nutrition Facts : Calories 266.4, Fat 14.2, SaturatedFat 5.4, Cholesterol 24.6, Sodium 82.8, Carbohydrate 27.9, Fiber 4.7, Sugar 2.6, Protein 8

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