Creamy Gluten-Free Rice Pudding: An Easy & Allergy-Friendly Stovetop Recipe

Welcome to your new favorite dessert! This creamy, delicious rice pudding is a timeless classic that brings comfort with every spoonful. What makes it even better? It’s naturally gluten-free, making it a perfect indulgence for those with gluten allergies or sensitivities, or anyone following a gluten-free diet. Crafted with just six simple pantry ingredients – milk, brown sugar, rice, salt, cinnamon, and vanilla – and a little bit of love, this delightful treat can be enjoyed all year long. Beyond being gluten-free, this recipe is also thoughtfully designed to be free from common allergens such as egg, soy, peanuts, and tree nuts, ensuring it’s accessible and enjoyable for many more people. Get ready to experience a dessert that’s both effortlessly simple and incredibly satisfying, without any complicated substitutions or specialty flours.

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Why Rice Pudding is Such a Classic Simple Pleasure and an Allergy-Friendly Gem

There’s something uniquely comforting about rice pudding. For many, just one bite transports them back to simpler times, evoking cherished memories of home-cooked meals and family gatherings. It’s a dessert that doesn’t rely on elaborate presentations or complex techniques; its charm lies in its honest, unpretentious nature. The true stars of this culinary show – rich milk, aromatic vanilla, and warming cinnamon – truly shine through, delivering a delightful flavor profile that’s both familiar and utterly satisfying.

Rice pudding isn’t trying to impress with culinary acrobatics; it’s designed to deliver a sweet, satisfying end to any meal without demanding extensive work or preparation. Its enduring popularity, spanning thousands of years and various cultures worldwide, is a testament to its tried-and-true recipe and dedicated fan base. From European kitchens to Asian households, variations of this humble dish have delighted generations, proving that true comfort food never goes out of style. Its simplicity means less fuss and more enjoyment, making it a go-to dessert for everyday moments and special occasions alike.

For those navigating the complexities of food allergies, this creamy rice pudding is a true game-changer. It naturally ticks a lot of boxes, offering an easy and delicious way to share dessert with individuals who have Celiac disease or are actively avoiding gluten in their diet. Every single ingredient in this dish – from the rice to the milk and spices – is inherently gluten-free, eliminating the need to search for specialty flours, expensive gluten-free mixes, or unfamiliar binders like xanthan gum. This means you can create a fantastic, safe dessert using ingredients readily available at your local grocery store, providing peace of mind and delicious results. The only common allergen present in this specific recipe is milk. However, it’s remarkably free from the other top 8 allergens, including egg, soy, peanut, and tree nuts, making it incredibly accessible for a wide range of dietary needs. This recipe celebrates inclusion, allowing more people to gather around the table and enjoy a shared sweet experience without the crazy tweaking often required for allergen-free baking. (And if you’re looking for other easy desserts, my kids also adore the dairy-free Jello pudding I make; you might want to explore that recipe too!)

How to Achieve Perfect Creaminess: Making Rice Pudding on the Stovetop

While there are several methods for preparing rice pudding, my preferred approach, and the one I wholeheartedly recommend for superior results, is the classic stovetop method. This technique offers unparalleled control over the cooking process, ensuring a consistently creamy and perfectly textured pudding every time. Unlike some recipes that call for pre-cooked rice, starting with raw rice is key to achieving that signature luxurious creaminess. As the raw rice gently simmers in the milk, it gradually releases its natural starches directly into the liquid. This natural starch acts as a thickening agent, creating a wonderfully rich and velvety consistency that simply can’t be replicated with pre-cooked grains.

The stovetop method also provides the flexibility to manage the heat precisely. If your pudding starts to bubble too vigorously, you can easily adjust the temperature to maintain a gentle simmer, preventing scorching or over-boiling. This level of control is crucial for slowly coaxing the rice to absorb the milk without turning mushy. While slow cookers or Instant Pots can be used for rice pudding, they often take significantly longer – up to 2-3 hours for a slow cooker – and can sometimes result in a less controlled texture. When a craving for creamy rice pudding strikes, waiting hours isn’t always an option. The stovetop method delivers delicious results in approximately 50 minutes, making it a much quicker and more efficient way to satisfy your sweet tooth without compromising on quality or texture.

Essential Ingredients for Your Gluten-Free Rice Pudding

One of the beauties of this recipe is its reliance on everyday ingredients you likely already have on hand. No need for special trips to a health food store – these foundational components are the secret to a rich, creamy, and wonderfully flavored rice pudding. Each ingredient plays a vital role in achieving that perfect balance of sweetness, spice, and comforting texture.

Whole Milk: The base of our pudding, providing unparalleled creaminess and richness.
Brown Sugar: Adds a deep, caramel-like sweetness thanks to its molasses content.
Medium Grain Rice: The star ingredient, releasing starch to thicken the pudding beautifully without becoming overly mushy.
Salt: A pinch enhances all the other flavors, balancing the sweetness.
Ground Cinnamon: Contributes a warm, inviting spice that is characteristic of classic rice pudding.
Vanilla Bean Paste: Elevates the flavor with rich vanilla notes and adds beautiful visual specks.
Optional: Raisins: For those who enjoy a chewy texture and bursts of natural sweetness.

Navigating Substitutions: Tailoring Your Rice Pudding

While the original recipe delivers optimal results, sometimes you need to make adjustments based on dietary needs or pantry availability. Here’s a detailed guide to substitutions, ensuring your rice pudding is always a success:

MILK: Many people wonder if whole milk is absolutely essential. While I strongly recommend whole milk for its unmatched richness and the creamiest final product, I understand it’s not always in every fridge. You can substitute with 2% milk in a pinch, but I wouldn’t advise going any lower in fat content, as it will significantly compromise the pudding’s luxurious texture. For a truly dairy-free version, consider using full-fat canned coconut milk (for maximum creaminess and a subtle tropical note) or a rich oat milk. Almond milk can also work, but opt for an unsweetened, unflavored variety to avoid interfering with the pudding’s intended taste. Keep in mind that dairy-free alternatives may alter the texture slightly, so be prepared for a minor difference. If you’re specifically looking for a proven dairy-free rice pudding recipe, I feature one in my Instant Pot allergy-friendly cookbook, which offers a reliable alternative.
SUGAR: If brown sugar isn’t available, granulated white sugar can certainly be used. However, brown sugar, with its inherent molasses, imparts a deeper, more complex, and slightly caramel-like flavor that truly enhances the pudding. If using white sugar, you might miss a bit of that nuanced richness, but the pudding will still be deliciously sweet. You could also experiment with other sweeteners like maple syrup or honey, but be aware that these will introduce their own distinct flavors and might require slight adjustments to the liquid content.
RICE: Extensive testing consistently shows that medium-grain rice is the optimal choice for rice pudding. Its unique starch profile allows it to absorb liquids beautifully, swelling to a tender, creamy consistency without becoming overly mushy or retaining too much of a bite. Long-grain rice, on the other hand, can sometimes remain a bit too firm or, conversely, turn into a bland, separated texture. Short-grain rice can also work, often producing a denser, stickier pudding. I often find excellent medium-grain rice brands, like Nishiki, at stores like Walmart, but any brand you prefer will do. I would emphatically NOT recommend brown rice, as its bran layer prevents proper starch release and absorption, resulting in a significantly different, often tougher, and less creamy texture that is not ideal for this classic dish.
CINNAMON: While some recipes might omit cinnamon, I find it to be a crucial ingredient that provides a warm, comforting depth of flavor. Without it, the pudding can taste a bit bland or one-dimensional. However, taste is personal! If you prefer a plain vanilla pudding, feel free to leave it out. For those who enjoy a more complex spice profile, a tiny pinch of nutmeg or cardamom can also be a delightful addition, complementing the cinnamon beautifully.
VANILLA: For this recipe, I chose vanilla bean paste over traditional vanilla extract. The paste offers a richer, more concentrated vanilla flavor and, importantly, doesn’t “water down” the pudding due to its thicker consistency. Plus, those gorgeous little vanilla bean specks add a wonderful visual appeal. While many pure vanilla extracts are naturally gluten-free (as alcohol is typically derived from corn or grapes, not wheat), it’s always wise to double-check labels, especially if dealing with severe allergies or celiac disease. Purity is key here; a “pure vanilla extract” or “pure vanilla bean paste” is generally the safest bet. I personally use LorAnn Oils Pure Vanilla Bean Paste, which I find at Walmart or easily order from Amazon, and it is explicitly labeled “gluten-free.”
RAISINS: Ah, raisins! They’re definitely a polarizing ingredient. If you appreciate a little extra texture and a burst of natural sweetness, then feel free to stir them into your pudding. Both regular dark raisins and golden raisins work wonderfully. If raisins aren’t your preference, consider other dried fruits like chopped apricots, cranberries, or even a sprinkle of toasted coconut flakes for a different flavor and textural dimension.

Does This Rice Pudding Recipe Include Egg or Butter?

You might notice that some traditional rice pudding recipes call for the addition of eggs or butter. However, for this particular recipe, I’ve deliberately chosen to omit them. There are a few compelling reasons behind this decision, primarily revolving around allergy-friendliness and preserving the pure, delicate flavors of the classic dish.

Firstly, eggs are a common top-8 allergen. By leaving them out, this recipe becomes inherently more inclusive and accessible to individuals with egg allergies, without sacrificing texture or flavor. The combination of whole milk and the natural starches released from the rice provides ample thickening power, rendering eggs simply unnecessary for achieving a rich, creamy consistency.

Secondly, while butter can add a certain richness, I find that the inherent richness of whole milk is more than sufficient. Adding butter, in my opinion, can introduce a competing flavor profile that might detract from the delicate notes of vanilla and cinnamon that are meant to shine. Furthermore, omitting butter helps keep the ingredient list shorter and the overall dessert slightly lighter, without compromising on that satisfyingly creamy mouthfeel. This approach ensures that the true essence of a simple, comforting rice pudding remains at the forefront, creating a dessert that is both pure in flavor and wonderfully allergy-friendly.

Helpful Equipment Needed for This Gluten-Free Rice Pudding

Good news! Just like the ingredients, the tools required for this gluten-free rice pudding are incredibly basic. You won’t need any specialized gadgets, just standard kitchen essentials, making this recipe even more approachable for any home cook:

Measuring Cups and Spoons: Essential for precise ingredient measurements, ensuring consistent results every time.
Heat-Proof Spatula: Crucial for constant stirring during the cooking process to prevent the milk from scalding or the rice from sticking to the bottom of the saucepan.
Medium to Large Saucepan: A heavy-bottomed saucepan is ideal to distribute heat evenly and minimize sticking, preventing any burnt spots.
Ramekins or Small Bowls: Perfect for serving individual portions, making it easy to chill and enjoy.

Do You Have a Video Showing How to Make Gluten-Free Rice Pudding?

Absolutely! Seeing the process in action can make all the difference, especially for a recipe that benefits from gentle simmering and stirring. Once you watch how straightforward it is to prepare, you’ll realize that the hardest part is simply having the patience to let it simmer to perfection and then chill. This truly simple process will have you adding this delightful dessert to your regular rotation. The video should auto-populate on this page, but if it doesn’t, you’ll find it conveniently embedded into the bottom of the recipe card below. Alternatively, you can always watch it directly on my YouTube channel for easy access.

Explore More Delicious Gluten-Free Desserts!

Yes, I do! My entire website is dedicated to providing delicious, safe, and easy-to-make gluten-free recipes. Many of these desserts are also dairy-free, catering to a wider range of dietary needs. If you only require gluten-free options, you can easily swap back in dairy ingredients where applicable. Here are some of our family’s favorite gluten-free bakes that I think you’ll absolutely love:

Irresistible Gluten-Free S’mores Bars
Super Easy 3-Ingredient Lemon Cupcakes (using a boxed mix!)
The Best Allergy-Friendly Chocolate Cupcakes for Any Occasion
Chewy Snickerdoodle Rice Krispies (Gluten-Free & Dairy-Free)
Decadent Slow Cooker Lava Chocolate Cake (Gluten-Free & Dairy-Free)

Gluten Free Rice Pudding + Video

Yield:
6 servings

Prep Time:
5 minutes

Cook Time:
50 minutes

Additional Time:
2 hours

Total Time:
2 hours 55 minutes

This creamy, delicious rice pudding is a timeless classic, naturally gluten-free and free from egg, soy, peanuts, and tree nuts. Made with just six simple pantry ingredients, it’s a perfect dessert for anyone, offering comfort and flavor all year long.

Ingredients

5 and 1/2 cups of whole milk
2/3 cup brown sugar (light or dark will work)
1/4 tsp salt
1/2 cup medium grain rice
1 tsp ground cinnamon + more for garnish if desired
1 Tablespoon vanilla bean paste
Optional, raisins

Instructions

In a medium saucepan over medium heat, combine the whole milk, brown sugar, salt, rice, and cinnamon. Stir well.
Bring to a low boil, then reduce heat to a gentle simmer. Cook for 45-50 minutes, stirring occasionally to prevent scalding and sticking. Adjust heat as needed to maintain a low boil.
The mixture will thicken as the rice cooks and absorbs the milk.
Remove from heat and stir in the vanilla bean paste.
Pour into individual ramekins or a large serving bowl. Place in the fridge and chill for at least 2 hours (or more) until set.
Serve chilled with an additional sprinkling of cinnamon if desired, and top with raisins or other fresh fruit as a garnish.
Keep leftovers covered in the fridge for up to four days.

Notes

For frequently asked questions, detailed ingredient insights, and substitution ideas, please refer to the comprehensive text above the recipe card.

Be sure to watch the video below to see a visual guide on how to make this delicious gluten-free rice pudding.

*Allergy Disclaimer: Our family’s allergies are severe and re-tested frequently. We adhere strictly to what’s stated on product labels. I do not contact companies for ingredient derivation details or cross-contact information. If your specific allergies necessitate this level of inquiry, please perform your own due diligence. Product formulations can change over time, so always re-read labels on all ingredients once you have them in hand. I cannot guarantee the safety of any specific ingredient; only you can confirm what is safe for your individual needs. I simply share what works for our family.

**If you are preparing this dish for someone with food allergies, and you do not personally manage food allergies, I HIGHLY recommend discussing every single brand and ingredient you plan to use with them to ensure it aligns with their specific dietary needs. Furthermore, please discuss best practices for avoiding cross-contamination in your kitchen to ensure their safety.

This recipe has been adapted from America’s Test Kitchen, with brown sugar inspiration drawn from Simply Recipes.

Serving Suggestions: While delicious on its own, try topping your chilled rice pudding with fresh berries, a dollop of fruit compote, or even a sprinkle of toasted shredded coconut for added flavor and texture. For a delightful contrast, serve it slightly warm (not hot) with a scoop of vanilla ice cream.

Storage Tips: Ensure your rice pudding is completely cooled before storing it in an airtight container in the refrigerator. It will keep well for up to 3-4 days. It is not recommended to freeze rice pudding, as the texture can become grainy upon thawing.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 185Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 147mgCarbohydrates: 35gFiber: 1gSugar: 29gProtein: 4g

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