I started making this rice pudding for my daughter when she was 4 years old and struggling with gut issues. She was finding most grains difficult to digest and was beginning to become very fussy around many foods that she had previously eaten and enjoyed.
At the time we were eliminating gluten and dairy so I made this rice pudding with coconut milk. Using coconut milk gives the rice pudding a silky decadent creaminess. You can, of course, use any milk you wish, you can also substitute the coconut oil for butter or ghee if you eat dairy.
Coconut milk and coconut oil contain medium-chain triglycerides which are beneficial for our gut health and digestion, while white rice is an easily digestible form of carbohydrates, protein and fibre. Cinnamon adds flavour but also helps to balance blood sugar.
You don’t have to stand over this dish while it is cooking, just ensure you stir it occasionally and cook it over low heat to ensure it does not stick. It also works well in the Thermomix or a rice cooker and keeps in the fridge for a week.
1 cup uncooked short grain white rice
4 cups of non-dairy milk – almond or coconut milk
¼ cup of maple syrup
1 tablespoon MCT oil or coconut oil
¼ teaspoon of ground cinnamon
Place rice and milk in a heavy-based saucepan. Bring to a boil then reduce the temperature to low and add the lid. Stir occasionally. This step takes around 20-30 mins.
Once the rice is cooked well and the liquid is mostly absorbed add the cinnamon, oil and maple syrup.
Take the rice pudding off the heat and allow it to sit with the lid on for 10 mins.
Can be served hot or cold. Top with blueberries and stewed apples.
If your child is strugglng with gut pain and discomfort or fussy with food book a 15 minute discovery call to discuss how we can help you child thrive.