One of my favorite homemade foods is my mom’s rice pudding. It was a frequent food often made from leftover rice we had every Sunday morning for breakfast. I would have been content to eat this for every single meal and it always felt like a treat. My love for rice pudding has grown as an adult as I’ve learned how to make it using different ingredients and seasonings. It’s even more fun now that my daughter will devour a bowl in mere seconds.
Brown Rice Instead of White Rice
As I began trying to add more nutrition to my everyday meals I discovered how little nutritional value traditional white rice contains, but how rich in nutrition brown rice is. I was thrilled to learn that brown rice tastes great in rice pudding, but there are a few adjustments to make because it’s more dense that white rice.
Replacing Cow’s Milk and Sugar
Other ingredients in my childhood favorite treat include milk, eggs, vanilla, cinnamon and sugar. I had already been using almond milk in place of cow’s milk and I had grown less of a tolerance for sweets since I had cut out the numerous processed sugary foods that used to be staples. I cut out a large portion of the sugar, using only a few tablespoons of cane sugar instead of 1/4 to 1/2 cup of white sugar. Almond milk is sweeter than cow’s milk, so I wasn’t lacking in the sweetness I remembered.
Gluten Free and Dairy Free Rice Pudding
Now that the changes to the recipe make sense (and actually work!), let’s make a batch of my favorite rice pudding!
3 cups cooked brown rice
1 1/2 cups almond milk*
1 teaspoon vanilla
2 tablespoons cane sugar
2 teaspoons cinnamon (or more if you love cinnamon!)
*Add more milk and eggs if you want a creamer pudding
Preheat your oven to 350° and add the rice to a casserole dish. Mix the milk, eggs, vanilla and cane sugar together in a bowl with a whisk. Pour it over the rice and use a large spoon to mix it together and spread it out evenly. Sprinkle cinnamon over the mixture. Cover the casserole dish with a glass lid or aluminum foil and bake it in the oven for 30 minutes. Take off the cover and bake for 5 minutes. The rice pudding is done when most of the liquid is baked in and it’s slightly crispy on the top. Don’t let it over bake or it will become dried up. Serve fresh out of the oven or chilled. Refrigerate what doesn’t disappear!