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Timothy's Nilla Puddin'
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Recipe Created By: Michelle Osterhoudt
2 cups vanilla soy milk
3/4 cup sugar
2-3 Tbsp sweet rice flour
1/3 cup canola oil
1 tsp vanilla
Mix vanilla soy milk with canola oil in medium sauce pan.
In small bowl, mix sugar and sweet rice flour. Whisk that into the saucepan.
Turn the burner to medium heat. Bring to a low boil, stirring about every 5 minutes, for about 20-25 minutes. (You may need to whisk every few minutes to avoid lumping.)
Once the mixture becomes thick and gelatinous like pudding, remove from heat.
Let cool about 3-5 minutes and then add the vanilla. Pour into individual serving dishes or chill in refrigerator.
Michelle uses 8th Continent Soy Milk as, at the time, they have dedicated lines free from her son's allergens.
Copyright © 2004 Michelle J. Osterhoudt. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Sweet rice flour is often found in the Asian section of the grocery store. The most common brand is Mochiko and is in a white box with a blue star and red writing. It is sometimes referred to as sticky or glutinous rice flour, but contains no gluten.
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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