Low Histamine White Peach Rice Pudding with Cinnamon and Cardamom

Total time50 min

Prep time10 min

Cook time40 min

Low Histamine White Peach Rice Pudding with Cinnamon and Cardamom

Creamy, fragrant, and genuinely comforting, this rice pudding is the kind of dessert that feels like a warm hug in a bowl. Arborio rice slow-cooked in whole milk creates an impossibly silky base, while Ceylon cinnamon and cardamom add gentle warmth without overwhelming the delicate flavors. Fresh white peaches — folded in at the end so they stay bright and juicy — bring a soft, floral sweetness that makes every spoonful feel a little special. Managing histamine sensitivities often means giving up fermented, aged, or heavily processed ingredients, and desserts can be a real minefield. This recipe sidesteps those concerns entirely by leaning on fresh, whole ingredients: ripe white peaches, real butter, pure vanilla extract, and simple pantry staples with no hidden additives to second-guess. White peaches are a particularly smart choice here because they tend to be milder and less acidic than their yellow counterparts, making them a gentler option for sensitive systems. The pudding comes together in one saucepan with straightforward technique — just patient stirring and a little time. It serves four and can be enjoyed warm straight from the stove or chilled for up to 24 hours, making it easy to prep ahead for a stress-free treat.

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Ingredients

4 servings

¾ cup arborio rice
Mantova Riso Di Molinella Arborio Rice Vigo Italian Arborio Rice
Private Selection Arborio Rice
Signature SELECT Arborio Rice- 32 Oz Kroger Arborio Rice
See all
3 cups whole milk
1 cup water
3 tbsp granulated sugar
½ tsp ground ceylon cinnamon
Ingredient note
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 true ceylon cinnamon, please tap it and change its rating to Red.
¼ tsp ground cardamom
¼ tsp fine salt
1 tsp pure vanilla extract
2 medium white peaches, pitted and diced (about 1 ½ cups)
1 tbsp unsalted butter

Instructions

1
Combine the arborio rice, water, and 1 cup of the milk in a medium heavy-bottomed saucepan over medium heat. Stir frequently until the liquid is mostly absorbed and the rice begins to look creamy, about 8–10 minutes.
2
Add the remaining 2 cups of milk, the sugar, Ceylon cinnamon, cardamom, and salt. Reduce the heat to medium-low and cook, stirring every 1–2 minutes, until the mixture is thick enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 25–30 minutes. The rice should be tender throughout with no chalky center.

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