Gluten Free Creamy Breakfast Rice Pudding Recipe

Tired of the same old breakfast? This quick and easy Gluten-Free Creamy Rice Pudding is a game-changer! Imagine creamy rice cooked to perfection in just 5 minutes, bursting with the sweet tartness of cranberries and a hint of natural sweetness. Customize it with your favorite nuts, seeds, and fruit spread for a delicious and satisfying start to your day. Lower the sugar by using stevia instead of agave! Perfect for gluten-free diets and adaptable to your taste preferences.

Prep Time 2 mins
Cook Time 5 mins
Calories 266.4 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Gluten Free Creamy Breakfast Rice Pudding 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Creamy Breakfast Rice Pudding

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How to Make Gluten Free Creamy Breakfast Rice Pudding

  1. Melt 1 tablespoon of butter in a small saucepan over medium-low heat. Add 1/2 cup of gluten-free short-grain rice and cook for 30 seconds, stirring constantly.
  2. Pour in 1 cup of milk (dairy or non-dairy) and stir to combine. Add 1 tablespoon of ground flaxseed and stir for another 30 seconds.
  3. Add 1/4 cup dried cranberries, 1 tablespoon of agave nectar (or stevia to taste), and 1 tablespoon of fruit spread. Stir well to combine.
  4. Continue cooking, stirring occasionally, until the rice and flaxseed have absorbed most of the liquid and the mixture has thickened into a creamy pudding, about 3-4 minutes.
  5. Remove from heat.
  6. Transfer the rice pudding to a bowl.
  7. Garnish with sliced almonds, pumpkin seed kernels, and a dollop of plain yogurt.
  8. Optional: Add raisins or other nuts/seeds as desired.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

10g

Fat

26g

Carbs

9g