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: 500 G Marco Alimentari Italian Ricotta Cheese; 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints; - Forest Whole Foods Organic White Quinoa; 400G Sabarot Chia Seeds, 400G; 400 Ml Coconut Merchant Organic Coconut Cream; - Silver Spoon Granulated Sugar; 50G Terre Exotique Madagascan Cinnamon Powder, 50G

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

500 G Marco Alimentari Italian Ricotta Cheese
2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
- Forest Whole Foods Organic White Quinoa
400G Sabarot Chia Seeds, 400G
400 Ml Coconut Merchant Organic Coconut Cream
- Silver Spoon Granulated Sugar
50G Terre Exotique Madagascan Cinnamon Powder, 50G

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 (soaked in 3/4 cup of water for 15 minutes), 1 cup of ricotta cheese, 1 cup of coconut 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.