I’m going off script today. W A Y off script…
That is to say, this is very definitely a recipe for those who are well into the reintroduction stages of the Autoimmune Protocol.
And by well, I mean this is a stage 4 reintroduction.
But, I have a good excuse.
My little sister has been down with a really bad dose of the flu.
You know how when you’re sick, the only person who you want anywhere near you is your Mum? Well, our Mum happens to be in another country. And my brother-in-law was unavoidably out of town. So I played a sort of ‘big sister-mum’ last week. And, LM was my assistant.
There was a bit of sheet changing. There was a bit of dog walking. There was a bit of shopping. And, there was some cooking. LM made his world-famous at our house meatloaf. My contribution was a large batch of my HEARTY Cauliflower & Leek Soup (complete with crispy bacon bits) and of course, this rice pudding number.
Rice pudding is one of those comfort foods for me. You know the ones I mean? The ones that make you think of home. Stewed apple and sultanas is on my list. As is my Mum’s chicken liver pate. So are my Dad’s scrambled eggs…
Everyone has their own list.
I’ve been playing around with this dairy free rice pudding recipe. Rice is a fairly recent reintroduction at our place, but I know that my sister has no problems with it as an ingredient. It was a bit of a no-brainer to whip some up for her when she was feeling so average.
I even popped them into these handy-dandy wee portion-sized jars. Perfect for picnics or lunch boxes.
What isn’t shown in the pic’ above are the labels I printed out for each of the wee jars. My brother-in-law is known for his very healthy appetite, so I printed out labels stating:
Sick Bed Rice Pudding
It was a futile attempt to let him know that this time the puddings were for my sister.
Clearly, I was too subtle! I received this text from him:
So, not only is this baby great for those who are under the weather; it’s also serious comfort eating AND It successfully ticks the ‘man food’ box, too.
It’s so easy to make. You can eat it hot or cold. And, while I think the ROCKING Rhubarb and Strawberry Compote elevates the dish, it really is optional.
- 1 x ROCKING Rhubarb and Strawberry Compote (optional)
- 1 ½ cups jasmine rice
- 500 mls full-fat coconut milk
- ⅓ cup maple syrup
- 1 x teaspoon vanilla powder
- ¼ teaspoon salt
- ½ cup shredded coconut, lightly toasted/dry fried
- Place the rice, coconut milk, maple syrup, vanilla, salt and 1 ½ cups of water into a medium sized pot. Bring to a boil over a medium heat. Immediately reduce to a simmer. Cook gently, uncovered for about 30 – 40 minutes, stirring occasionaly.
- The consistency of the rice is more important than the time in this recipe. Once most of the liquid has been absorbed and when the rice has been cooked to your liking, you are done. If too much liquid is absorbed before the rice is cooked, add a little more water.
- To serve, spoon the (optional) compote into the bottom of your serving dish. Cover with rice pudding. Garnish with toasted coconut. Serve warm or chilled.