This gluten-free Peruvian rice pudding dessert can be easily customized by adding raisins, nuts, vanilla and more along with the condensed milk.
- ¾ cup uncooked rice
- 1½ cups water
- 2 cups whole milk
- 4 ounces sweetened condensed milk
- 2 teaspoons cinnamon
Place the rice and water in a medium pot. Bring the water to boil and simmer for about 20 minutes. When the water is mostly gone, add the milk. Continue to cook over low heat and mix often until the milk is well absorbed. Add the condensed milk and cinnamon. Mix well and place in the refrigerator for two hours. Serve cold.
Nutrition Analysis: 330 cal, 8 g fat, 25 mg chol, 105 mg sodium, 57 g carbs, 1 g fiber, 27 g sugar, 9 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.