Gluten Free Pumpkin Rice Pudding

By Laura | Published December 5, 2011

Creamy pumpkin rice pudding

We spent Thanksgiving this year at a friend’s house. It was a fun and relaxing day. The best part was the amazing gluten free rice pudding. It was sweet and creamy and the pumpkin gave it the perfect festive touch! I plan to use this recipe to make lots of this stuff for my family over the Christmas period. For an alternative, substitute pumpkin for sweet potato!

Ingredients (serves 4)

  • Rice – one cup
  • Whole milk – one cup
  • Can of pumpkin
  • butter – 3 tablespoons (optional)
  • Vanilla essence
  • Pumpkin spices (or cinnamon and nutmeg)
  • Golden raisins – one cup

How to make it

  • Cook the rice for 30 mins or until sticky
  • Add milk,  butter, vanilla and raisins to the rice
  • Simmer for a few minutes then add pumpkin and spices
  • Stir in more vanilla essence then serve

 

 

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Comments

  • Sassy Celiactivist

    Mar 23rd, 2012

    YAY! Something new to do with my leftover canned pumpkin!

  • Karen LaFleur

    Oct 4th, 2015

    Hi…I was diagnosed 2012. It’s so true when you were saying about not trusting anyone cooking for you, or anyone using “your” kitchen. Just this morning my daughter was making pancakes. She was hitting the side of the flour bag….I immediately stopped her and said “Don’t do that!” She asked and then I told her because gluten flies up in the air and I could breathe it in. I read your posts and I do agree with a lot that you say. Good to know there’s others out there.