Creamy Italian Gluten Free Rice Pudding (Egg-Free)

Arborio rice, the Italian rice you use to make risotto, is the perfect rice to use in rice pudding. It is extremely starchy, creating the perfect, thick texture. Vanilla may be the standard in flavoring rice pudding, but you can create a citrus, rum, or bourbon flavor. Add raisins or not. Your choice!


Creamy Italian Gluten Free Rice Pudding (Egg-Free)


Yield: Serves 8

Creamy Italian Gluten Free  Rice Pudding (Egg-Free)

A creamy gluten free rice pudding recipe using arborio rice, the same rice you use to make risotto. Flavor it with vanilla or one of the variations.


  • 1/2 cup raisins (optional)
  • 4 3/4 cups whole milk, divided
  • 1/2 cup Arborio rice
  • 1/2 cup sugar
  • 1/16 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract (or pure almond extract)
  • 1/4 cup heavy cream
  • Ground cinnamon, for serving


  1. If using raisins, rehydrate them in warm to hot water. Another option is soak them in your favorite alcohol (boubon, rum, etc.)
  2. To a large pot, add 4 1/2 cups milk, rice, sugar, salt; stir and bring to a boil over medium-high heat.
  3. Reduce heat, cover, and simmer 35 minutes.
  4. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, about 5 minutes.
  5. Stir in vanilla and if using, raisins.
  6. Transfer to a glass heat-proof bowl. Add a sheet of plastic wrap directly over the pudding. Refrigerate until cold, 2 hours or overnight.
  7. Prior to serving, stir in cream, scoop into small ramekins and sprinkle with cinnamon.



If you would like to create a citrus flavor, substitute some lemon or orange juice for the extract. Be sure to add any juice when you would have added the extract, not when adding the milk and sugar. Lemon juice can curdle hot milk.

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