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Sharlet and I experimented until we came up with a rice pudding that was free of ingredients that might trigger my food sensitivities—and that we both enjoyed!
It makes a great dessert although I like to eat it equally well at breakfast in place of cereal.
Ingredients
1 cup Basmati brown rice (low GI carbs). Simmer in 3 cups of water until rice is tender and liquid is absorbed.
While rice is cooking, place the following in a large bowl:
2 cups rice milk (or soy milk, almond milk, or apple cider, etc.)
1 apple, diced
¼ cup chopped pecans (if desired)
¼ cup dried cranberries
¼ cup raisins
¼ cup honey or maple syrup
1 tsp vanilla
½ tsp cinnamon (or more to taste)
¼ tsp nutmeg
¼ tsp salt
½ cup egg whites (leave out to achieve a vegan recipe)
Add cooked rice and mix well.
Pour into a 9 x 13 glass baking dish.
Bake at 350° F for at least 1 hour.
Let sit for a few minutes. Serve and enjoy.
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Gluten-free Recipes 
