Gluten-Free Baked Rice Pudding Recipe

About this recipe

A creamy and comforting gluten-free baked rice pudding, perfect for a satisfying dinner dessert. This dish combines warm spices, raisins, and a hint of lemon for a delightful finish.

Ingredients

• 500G White Pearl Italian Pudding Rice 500g
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 1 Kg Golden Raisins, 1Kg
• 350G Natoora Large New Season Unwaxed Lemons
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 450G Proactiv Light Alternative To Spreadable Butter
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Silver Spoon Granulated Sugar
• 50G Top-Op Nutmeg Powder 50g

Instructions

1. 1. Preheat your oven to 325°F (163°C) and grease a baking dish with butter or a gluten-free alternative.
2. 2. Rinse 1/2 cup of rice thoroughly under cold water and drain.
3. 3. In a large mixing bowl, combine the rinsed rice, 4 cups of milk, 1/2 teaspoon of salt, 2/3 cup of sugar, 1/4 teaspoon of nutmeg, 1/2 cup of raisins, and the grated rind of 1 lemon. Mix well.
4. 4. Pour the mixture into the greased baking dish and place it in the oven.
5. 5. Bake for 2 1/2 hours, stirring the pudding every 20 minutes during the first hour to ensure even cooking.
6. 6. In the last 30 minutes of baking, beat 2 eggs in a small bowl and stir them into the pudding mixture. Return the dish to the oven to finish baking.
7. 7. Once the pudding is set and golden on top, remove it from the oven and let it cool slightly before serving.