Eosinophilic Esophagitis Friendly Dairy Free Rice Pudding

Total time45 min

Prep time5 min

Cook time40 min

Eosinophilic Esophagitis Friendly Dairy Free Rice Pudding

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Ingredients

4 servings

1 can (13.5 oz) full-fat coconut milk
Iberia Coconut Milk - 13.5 Fl. Oz.Food Club Unsweetened Coconut Milk MW Polar Premium Organic Coconut Milk 13.5 fl oz Asian Taste Coconut Milk - 13.5 Fl. Oz.
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1 ½ cups dairy free milk
½ cup short-grain white rice, uncooked
3 tbsp granulated sugar
¼ tsp salt
1 tsp vanilla extract
½ tsp ground cinnamon

For serving

ground cinnamon or ground nutmeg, for serving (optional)

Instructions

1
Combine the full-fat coconut milk, dairy free milk, rice, sugar, and salt in a medium saucepan over medium heat, stirring to dissolve the sugar. Bring to a gentle simmer, stirring frequently.
2
Reduce the heat to medium-low and cook, stirring every 2–3 minutes and scraping the bottom of the pan, until the rice is tender and the mixture has thickened to a loose, creamy porridge consistency, about 30–35 minutes. The pudding should coat the back of a spoon and hold a line when a finger is drawn through.

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