Rice Pudding
Prep time
Cook time
Total time
This recipe is a Stage 4 Reintroduction for AIP. It contains rice.
Recipe type: Sweets
Serves: 8
  • 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
  1. 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.
  2. 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.
  3. 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.
*if rhubarb isn't your thing, try some pureed mango!
Recipe by joannafrankham.com at https://joannafrankham.com/dairy-free-rice-pudding/