Creamy short-grain rice simmers low and slow in coconut milk until it turns thick, glossy, and irresistibly spoonable. A touch of vanilla and warm cinnamon round out the flavor without any sharp or fermented notes to worry about, and the whole thing comes together in one pot with just a little patient stirring. It's the kind of gentle, soothing dessert that feels indulgent but stays simple and clean, whether you eat it warm off the stove or chilled straight from the fridge. This one slots easily into a low histamine kitchen, making it a comforting go-to when you want something sweet without any guesswork.
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Some low histamine plans limit cinnamon, but counting all uses, this recipe has about 1/8 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Some low histamine plans limit cinnamon, but counting all uses, this recipe has about 1/8 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Low histamine plans limit nutmeg, but small amounts are usually well tolerated. This recipe only uses a trace amount. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
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.
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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