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Creamy Rice Pudding Gluten Free Recipe

This is the absolute best creamy rice pudding recipe. It’s gluten free and uses whole, organic Madagascar Vanilla Beans I bought online. {click the link, super reasonable!!}

Rice Pudding Recipe Ingredients

1/2 gallon milk

1 cup white sugar

1 cup uncooked long-grain white rice

3 eggs, lightly beaten

1/4 cup milk

1/4 teaspoon salt

1 scrapped Madagascar Vanilla Bean

ground cinnamon to taste

Rice Pudding Recipe Directions In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar, scrapped vanilla beans and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes. In a small bowl, combine eggs, 1/4 cup milk, salt. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9×13 inch dish and cover with saran wrap, folding back the corners to allow the steam to escape. When pudding has cooled to room temperature. Cover tightly with new saran wrap and refrigerate 8 hours or overnight before serving. Prior to serving, sprinkle with ground cinnamon and a few left over scrapings of Madagascar Vanilla Beans. Serve and Enjoy!

It’s a really simple and easy recipe we’ve been making for years. The difference is now, we’re using whole vanilla beans rather than just simple vanilla extract.

Have you seen my Fun Fall Cocktail list? Go, check it out HERE. Also, check out the amazeballs list of Fall Desserts over HERE!

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