Managing Crohn’s disease or an IBD often means searching for desserts that are both indulgent and gentle on your system. You shouldn’t have to compromise on comfort or rely on hard-to-find ingredients. That’s where this creamy Lactose-Free Rice Pudding Recipe shines. Crafted for a low FODMAP diet, it’s made with everyday staples and delivers the perfect balance of flavour and simplicity. A dessert this satisfying is sure to become a favourite you’ll keep coming back to.
Lactose-Free Rice Pudding
Equipment
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Serving bowls
Ingredients
- 100 g jasmine rice
- 500 ml lactose-free milk
- 2 tbsp maple syrup
- 1/2 tsp ground cinnamon plus extra for garnish
- Pinch of salt
Instructions
- Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear.
- Cook the base: In a medium saucepan, combine the rinsed rice, lactose-free milk, and salt. Bring to a gentle simmer over medium heat.
- Stir and simmer: Reduce the heat to low and stir frequently to prevent the rice from sticking. Allow the mixture to simmer gently for 25-30 minutes until the rice is soft and creamy.
- Sweeten and flavour: Stir in the maple syrup and cinnamon. Cook for an additional 2 minutes, stirring constantly.
- Serve: Remove from heat and serve warm, garnished with a light dusting of cinnamon if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of extra milk if needed.
Why This Recipe Works for You
Eating can sometimes feel like a tightrope walk when managing Crohn’s disease. This rice pudding is like a warm hug for your digestive system, offering comfort without the aftermath. By using jasmine rice—light and fragrant—you get a dessert that’s easy to digest while still feeling indulgent (without the ‘too good to be true’ pitfalls).
Switching to lactose-free milk ensures no stomach drama, keeping the creamy factor intact. Maple syrup, that golden drizzle of joy, is a natural sweetener that sidesteps the artificial sweetener trap many diets fall into. And cinnamon? It’s the flavour equivalent of a cosy jumper—warming and gently spiced.
Cooking this dish is more than just about eating; it’s an exercise in self-care. Stirring the rice, watching it turn soft and creamy, is oddly meditative—like a slow dance in the kitchen. For anyone juggling dietary restrictions, finding a moment of calm in the chaos feels like a win.
