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Place all the ingredients in a large saucepan and mix. The cinnamon won't mix in straight away, that's fine.
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Place over a medium heat and bring to a boil, stir regularly so the rice doesn't stick to the pan.
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Once boiling, turn down low and let simmer for 20-25 mins, stir occasionally so it doesn't stick and burn. It will gradually thicken as the rice cooks.
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Once cooked serve immediately, top with some banana and sprinkle of nutmeg if you like. Or you can serve cold if preferred.
Gluten and Dairy Free Coconut and Cinnamon Rice Pudding
Back to all recipes.Rice pudding is naturally gluten free and really quick and easy to make, this version is also dairy free, is may use a lot of coconut milk but the added sweet cinnamon takes the focus off all the coconuttiness. That slight bit of spice completely changes the dish, top it with a little banana and a sprinkle of nutmeg and you have a beautifully simple gluten and dairy free pudding for a winters night.
This recipe is...
- Preparation Time: 5 Mins
- Cooking Time: 25 Mins
- This recipe makes 4 servings
Ingredients
200g pudding rice
350ml Alpro coconut milk
400ml canned coconut milk (preferably full fat but reduced fat does work out fine too)
4tbsp caster sugar
2tsp ground cinnamon
Method
Nutritional Information (Per servings)
Cals
Calories
407
Carbs
60g
Fibre
2g
Fat
31g
Sugar
19g
Protein
17g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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