Creamy Gluten-Free Rice Pudding with Cinnamon and Raisins
A comforting and classic rice pudding made with coconut milk and topped with cinnamon and raisins. A gluten-free and dairy-free breakfast option.
Ingredients
- 2 cups Cooked Rice
- 2 cups Coconut Milk
- 1/4 cup Maple Syrup
- 1 teaspoon Cinnamon
- 1/2 cup Raisins
- 1 teaspoon Vanilla Extract
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a saucepan, combine cooked rice, coconut milk, maple syrup, and cinnamon.
- 2Bring to a simmer over medium heat, then reduce heat to low.
- 3Cook, stirring occasionally, for 40-45 minutes, or until the rice pudding has thickened to your liking.
- 4Stir in raisins and vanilla extract.
- 5Serve warm or cold.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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