Baked Coconut Rice Pudding (gluten-free)

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Average Rating: 5 | Rated By: 4 users

This gluten-free rice pudding has flavours of the tropics. Combination of coconut and dates adds a new twist on a good old-fashioned baked rice pudding. The recipe whips up in a snap and then the pudding is slowly baked infusing the rice with tropical flavours. I have included a dairy-free option

Ingredients

  • 1 1/3 cup cooked GF short grain rice or GF Italian arborio rice, cooled
  • 3 cups milk or non-dairy such as coconut, almond, soy or rice milk
  • 3 large eggs, lightly beaten
  • 1/2 cup coconut sugar, divided
  • 1 tsp. Pure vanilla extract
  • Zest of 1 lemon
  • 1/4 tsp. Pure salt
  • 1/2 cup chopped dates, soaked in hot water for 2 minutes and drained
  • 2 Tbsp. melted butter or coconut oil
  • 1/2 tsp. GF ground cinnamon
  • 1/4 tsp. GF ground nutmeg
  • Please note: Not all rice is gluten-free. I have provided couple of links where you can buy gluten-free rice
  • Instructions

  • Preheat oven to 325 F Lightly grease a 9-inch glass baking dish.
  • In a large bowl, whisk together milk, eggs, 1/2 cup less 1 tablespoon coconut sugar, vanilla, lemon zest and salt. Stir in coconut flakes, dates and rice. Pour into prepared baking dish.
  • Combine butter, 1 tablespoon of coconut sugar, cinnamon and nutmeg. Evenly pour over top of the pudding
  • Place baking dish in a large pan. Pour water into the pan to a depth of 1-inch. Bake for 90 minutes
  • Chill before serving


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