Gluten Free Desserts

Gluten Free Instant Rice Pudding

This easy recipe for gluten free instant rice pudding is made with cooked rice. You can make this creamy dessert quickly on your stovetop. The recipe includes cinnamon, vanilla, and sweetened condensed milk.

I love using this recipe for leftover rice or microwave rice so it's really quick to make. I usually serve this with fresh berries, but you could also serve it the classic way with raisins. This is a really rich and creamy dessert that is always a hit!

Is there gluten in rice pudding?

There shouldn't be any gluten in rice pudding. Rice should be gluten free, but if it's processed with other ingredients that include gluten it can be contaminated. Always be sure to check the package to see if it is gluten free. There should either be the gluten free seal or the ingredient section should disclose if there could be gluten.

Do I have to use cooked rice for this recipe?

Yes! This recipe will not turn out properly with these short cooking times if the rice isn't precooked. This is a great recipe to use leftover rice or to use Lotus Foods Microwave Jasmine Rice.

I like to use Jasmine Rice. I add two cups of rice to four cups of water in a large stockpot. Using medium high heat I bring the ingredients to a boil and then I turn the heat to low and let the rice cook for 14 minutes. When the rice is done remove the lid and fluff the rice with a fork.

Gluten Free Instant Rice Pudding Supplies

What rice is best for rice pudding?

I like white rice best for making rice pudding. I think having the husk removed allows the rice to soak up the creamy sauce better. My favorite white rice is Jasmine rice because I think it holds together the best and has a nice texture. For gluten free be sure that the packaging states the rice is gluten free and that the rice is not cross contaminated.

Gluten Free Instant Rice Pudding Ingredients

If you like this recipe you might also enjoy:

Gluten Free Strawberry Pretzel Dessert
Gluten Free Strawberry Jam Bars
10 Gluten Free Chocolate Desserts
Gluten Free Raspberry Cornmeal Cake
Gluten Free Cream Cheese Pound Cake

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Gluten Free Instant Rice Pudding

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Author: Elaine VanVleck
Total Time: 15 minutes
Yield: approximately 3 cups 1x
Diet: Gluten Free

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Description

Ingredients

Scale

2 - 8 ounce packages Lotus Foods Microwave Jasmine Rice or leftover cooked rice
1 - 8 ounce can Sweetened Condensed Milk
2 Tbsp. Heavy Cream
1 Tbsp. Unsalted Butter
2 tsp. Vanilla Extract
1 Egg, beaten
1 tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
¼ tsp. Sea Salt
Fresh berries for serving

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Instructions

In a saucepan combine the sweetened condensed milk, heavy cream, butter and salt. Bring mixture to a simmer. Turn off heat and add the vanilla extract.

Place the egg in a bowl and beat until frothy. Add ¼ of the mixture to the beaten egg and whisk together.

Add the egg mixture to the saucepan and whisk to combine. Add the cinnamon and nutmeg to the egg mixture and whisk to combine.

Cook the Lotus Foods Microwave Jasmine Rice per the package or use leftover cooked rice.

Add the rice to the sauce in the saucepan. Put the saucepan back on medium heat and heat through. Remove from heat.

Serve rice pudding warm with fresh berries or raisins.

Notes

The rice for the recipe must be cooked.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: Gluten Free

Gluten Free Strawberry Jam Bars

This simple recipe for gluten free strawberry jam bars uses fresh strawberries and strawberry jam. They have a shortbread like base and an oatmeal crisp topping. These are the best gluten free fruit bars for dessert, breakfast or brunch.

I love these bars warm with homemade whipped cream or vanilla ice cream as a dessert option. They also work well for a breakfast or brunch option and are delicious served with coffee. These gluten free strawberry jam bars can easily be made the day before you want to serve them.

If you are looking for more strawberry recipes try my Gluten Free Strawberry Rhubarb Crumble, my Gluten Free Strawberry Cobbler, my Gluten Free Strawberry Pretzel Dessert or my Gluten Free Strawberry Rhubarb Bars.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

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Ingredients

Instructions

Preheat your oven to 350 degrees. Grease an 8x8 baking dish with butter or coconut oil. Set aside.

In the bowl of your stand mixer add the room temperature unsalted butter, vanilla and granulated sugar. Beat until well blended together. Add the gluten free flour, and sea salt and mix until blended into a dough.

Press the dough into the 8x8 baking dish.

Spread the strawberry jam over the dough mixture and then top with the chopped strawberries. Set aside.

In your stand mixer blend the gluten free rolled oats, brown sugar, brown rice flour, sea salt, melted butter and chopped nuts until a crumbly mixture forms.

Sprinkle the crumbly mixture over top of the strawberries.

Bake at 350 degrees for 30 minutes. When done the edges will be bubbling and the top will be lightly browned.

Let cool before cutting into bars.

Serve on its own or with homemade whipped cream (recipe in notes) or vanilla ice cream.

Supplies

Frequently Asked Questions

Can I use frozen strawberries with this recipe?

Yes. Be sure to completely defrost the strawberries and then strain them so they don't have excess water or juice. Although, I think this recipe is the most delicious with fresh strawberries.

Do gluten free strawberry jam bars need to be refrigerated?

Yes. The fruit mixture in these bars needs to be refrigerated. They are ok out for a bit, but should be refrigerated when you are done serving them. It's especially important to refrigerate your bars during warm months. Without preservatives your bars can go badly quickly if left out on the counter.

How should I store strawberry jam bars?

You can place a lid or plastic wrap over the container you baked the bars in and store them like that. I also like placing each bar in a small glass container so they are ready for single servings.

Then they can be taken out of the fridge for a quick treat or to be put into a lunch box. If they've been in the refrigerator for over three days I put the individual containers in the freezer for later.

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