Gluten-Free Dairy-Free Rice Pudding Sweetened with Maple Syrup (Egg-Free Option)
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This is a small batch recipe for gluten free dairy free rice pudding sweetened with pure maple syrup. Usually, rice pudding is made with whole eggs. I made this omitting egg white. However, if you are allergic to whole eggs, use the easy substitution. This recipe is just as thick and perhaps richer than traditional rice pudding. Enjoy!
2 tablespoons of egg yolk (or dairy-free margarine) (or butter)
1 vial/squirt alcohol-free vanilla stevia
Bring the water to a boil. Remove from heat and stir in the rice. Cover and allow to rest for 10 minutes or until the rice absorbs all of the water. (Feel free to make an entire cup of rice and use as much as you desire.)
In a separate saucepan, heat the oat milk and maple syrup, stirring constantly, until hot.
Add about 1/4 cup of the hot milk a little at a time to the egg yolks, while constantly stirring. Add the egg mixture a little at a time back the oat-maple mixture, while constantly whisking.
Add the cooked rice, stirring constantly, and continue to cook over medium heat until thick, 2 - 5 minutes.
Distribute evenly among three 6-ounce ramekins, cover with plastic wrap, directly on top of the pudding Serve warm. Simply reheat in microwave for a few seconds.