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Creamy Carrot and Rice Pudding (gluten-free)

Published: January 5, 2016 | By: Kristina Stosek
Prep Time Prep Time 5 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 30 Minutes
Serves Serves 6
Creamy Carrot and Rice Pudding (gluten-free)
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Average Rating: 4.5 | Rated By: 3 users

Super Creamy Carrot and Rice Pudding sweetened naturally with carrots, raisins and just a splash of pure maple syrup. For the outstanding flavour, some freshly minced ginger, vanilla, cinnamon and cardamom.

This naturally gluten-free rice pudding makes for a delicious snack, breakfast, brunch or dessert. The best part, it is probably one of the most popular sweet snacks for kids. If you are looking for a dairy-free option, substitute full-fat coconut milk for whole milk. Enjoy!

 

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Ingredients

  • 4 – 5 cups whole milk or full fat coconut milk for dairy free option
  • 1 cup short grain rice
  • ½ cup finely grated carrots
  • ½ cup raisins (preferably sulfite free)
  • ¼ tsp. sea salt
  • 1/3 cup pure maple syrup
  • 1 tsp. pure vanilla
  • 1 tsp. minced fresh ginger
  • 1 tsp. cinnamon plus some for topping
  • ½ tsp. ground cardamom
  • NOTE: All ingredients including spices must be gluten-free and preferably organic

    • Instructions

  • Using a large saucepan, add 3 cups of milk, rice, carrots, raisins and salt. Bring to a boil and then reduce heat to low. Cook stirring frequently for approximately 30 minutes, or until rice is tender, adding milk as needed until the pudding thickens. The pudding will thicken more as it cools
  • Stir in maple syrup, vanilla, ginger, cinnamon and cardamom
  • Remove from the heat and transfer pudding into serving bowls. Top with extra cinnamon
  • Serve chilled


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