Low Histamine Vegan Cinnamon Coconut Rice Pudding
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Learn more →Ingredients
4 servings
- 1 cup short-grain white rice (such as arborio or sushi rice)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups plant-based milk
- 1 cup water
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Ingredient notesSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a trace amount. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp salt
For serving
- ground cinnamon or ground nutmeg, for serving (optional)Ingredient notes
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a trace amount. 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.
- fresh berries or sliced fruit, for serving (optional)
Instructions
- 1
Combine the rice, coconut milk, plant-based milk, and water in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer, stirring occasionally.
- 2
Once simmering, reduce the heat to low and cook uncovered, stirring frequently with a wooden spoon or spatula, for 30–35 minutes, until the rice is completely tender and the mixture has thickened to a creamy, porridge-like consistency that coats the back of the spoon.
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