Vanilla Rice Pudding
Creamy vanilla rice pudding with zero fiber per serving. With lactose-free milk and gentle honey sweetness, this is one of the safest comfort desserts when your gut needs a break.
Vanilla Rice Pudding
Creamy vanilla rice pudding with zero fiber per serving. With lactose-free milk and gentle honey sweetness, this is one of the safest comfort desserts when your gut needs a break.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Combine rice and water in a medium saucepan over high heat.
Equipment: medium saucepanBring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until water is absorbed.
Tip: Do not lift the lid while simmering—trapped steam is essential for properly cooked riceAdd lactose-free milk, honey, vanilla, and salt to the cooked rice. Stir well to combine.
Bring to a gentle simmer over medium heat, stirring occasionally.
Cook uncovered, stirring frequently to prevent sticking, for 20-25 minutes until the mixture thickens and coats the back of a spoon. The rice should be completely tender.
Tip: Stir frequently in the last 10 minutes to prevent sticking and ensure even cookingRemove from heat. Stir in butter if using—it adds richness and a silky finish.
Sprinkle with cinnamon just before serving, or omit if you're sensitive to spices.
Serve warm for maximum comfort, or refrigerate for at least 2 hours and serve chilled.
Tip: Pudding continues to thicken as it cools. Add a splash of lactose-free milk when reheating to restore creamy texture.
Notes
Storage
Refrigerate in an airtight container for up to 5 days. The pudding thickens significantly when cold—thin with a splash of warm lactose-free milk when reheating. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring between each.
Rice type
Short-grain or medium-grain white rice (like arborio or sushi rice) releases more starch, creating a creamier texture. Long-grain rice works but produces a less velvety pudding.
Dairy-free option
Replace lactose-free milk with full-fat canned coconut milk for an equally creamy, completely dairy-free version. Coconut milk is well-tolerated by most with IBD and adds healthy medium-chain triglycerides (MCTs).
Sweetness adjustment
If you prefer less sweetness, reduce honey to 1/4 cup. Maple syrup works as an alternative but is SCD-illegal if you're following that protocol.
Consistency control
Pudding continues to thicken as it cools due to starch gelation. If it becomes too thick, stir in additional lactose-free milk, 1 tablespoon at a time, until you reach your desired consistency.
Scaling
This recipe halves or doubles easily. For half, use a smaller saucepan to maintain proper depth for even cooking.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
