Lactose-Free Rice Pudding
This creamy and satisfying lactose-free rice pudding is a comforting dessert or snack, perfect for those on a low FODMAP diet. Made with jasmine rice, lactose-free milk, and natural maple syrup, it's gentle on the stomach and packed with flavour.
Servings: 2 people
Calories: 220kcal
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
Ensure the lactose-free milk is suitable for low FODMAP diets.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of extra milk if needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of extra milk if needed.