Before I found out I had celiac, I didn’t eat all that much rice. I mean, sure I enjoyed the occasional side of spanish rice or brown rice with steamed veggies, but rice took on a whole new interest for me once I couldn’t eat wheat, barley, rye or oats.
There are so many things you can make with rice and so many different varieties and styles to choose from — arborio, basmati, black, wild, long grain, short grain, and sticky to name a few.
Probably one of my favorite ways to eat it, though, is sweet and gooey as rice pudding. It’s so simple to make, and it’s the ultimate comfort food.
Plus it uses an egg — and lord knows I’m always looking for uses for eggs with all the ones the chickens give us!
I used a simple recipe, and in just about an hour had a steaming bowl of yum!
Yard to Fork 
Great story. Celiacs can eat well and rice is so versatile. The pictures help tell the story. Have you seen Marie Simmons cookbook – Rice, The Amazing Grain? Are you writing a cookbook?
I love rice pudding so much, but I rarely make it. I end up inhaling it until I can’t fit in the chair anymore.