Low FODMAP Dairy Free Rice Pudding

Total time45 min

Prep time5 min

Cook time40 min

This creamy, spoonable pudding starts with a can of full-fat coconut milk simmered low and slow with short-grain rice until every grain turns soft and the mixture thickens into a rich, custardy texture. A touch of vanilla and warm cinnamon stirred in at the end give it that classic, comforting rice pudding flavor without any fuss. The stovetop method means you get full control over texture — simmer it just until it coats the back of a spoon, then decide whether to eat it warm from the pot or chill it into a cold, spoonable dessert. A light dusting of extra cinnamon or nutmeg right before serving adds a fragrant finishing touch. It's an easy make-ahead treat that fits neatly into a low FODMAP way of eating, whether you're portioning it for the week or serving it up for a cozy night in.

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Ingredients

4 servings

1 can (13.5 oz) full-fat coconut milk
Grace Coconut Milk - 14 Fl. Oz.Chaokoh Coconut Milk - 13.5 Fl. Oz.Iberia Coconut Milk - 13.5 Fl. Oz.Iberia Organic 100% Natural Coconut Milk 13.5 Fl Oz Madame Gougousse Coconut Milk
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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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