Gluten-Free Baked Ricotta Rice Pudding Recipe

Name: Gluten-Free Baked Ricotta Rice Pudding
Prep time: 15 min
Cook time: 1 h
Total time: 75 min
Cuisine: Italian
Ingredients: 200 g Brik Oven Whey Ricotta Cheese (Freshly Made); 250 ml Amul Whipping Cream; 1 ltr Amul Calci+ Calcium Rich High Protein Milk; 500 G Kinwaaquinoa; 1 Combo True Elements Raw Chia Seeds & Basil Seeds Raw; 1 kg Whole Farm Grocery Sugar (Packet); 45 g On1Y Cinnamon Powder

Italian cuisine · 1020 calories

Gluten-Free Baked Ricotta Rice Pudding recipe

About this recipe

This creamy and comforting baked rice pudding is made with ricotta cheese, cinnamon, and a hint of sweetness. Perfect for a gluten-free dinner dessert, it’s a simple yet satisfying treat.

Ingredients

200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
250 ml Amul Whipping Cream
1 ltr Amul Calci+ Calcium Rich High Protein Milk
500 G Kinwaaquinoa
1 Combo True Elements Raw Chia Seeds & Basil Seeds Raw
1 kg Whole Farm Grocery Sugar (Packet)
45 g On1Y Cinnamon Powder

Instructions

1. Preheat your oven to 350°F (175°C) and grease a deep baking dish with butter or a gluten-free alternative.
2. In a large mixing bowl, whisk together 1 1/2 cups of cooked quinoa, 1/4 cup of chia seeds (mixed with 3/4 cup of water and allowed to sit for 10 minutes), 1 cup of ricotta cheese, 1 cup of heavy cream, 1 cup of milk, 1 cup of sugar, and 1 tablespoon of cinnamon until well combined.
3. Pour the mixture into the prepared baking dish, spreading it evenly.
4. Bake in the preheated oven for 1 hour, or until the top is golden brown and the pudding is set.
5. Remove from the oven and let it cool slightly before serving. Enjoy warm or at room temperature.