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rice pudding in a glass topped with berry sauce and fresh berries

Low Fodmap Rice Pudding With Mixed Berry Sauce

Stefani Weiss
The best Low FODMAP Rice Pudding recipe, enriched with a flavorful mixed berry sauce. It is super simple, healthy and beyond delicious.
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Prep Time 5 minutes
Cook Time 50 minutes
Course Breakfast, Dessert
Servings 4

Ingredients
  

For the rice pudding

  • 120 gr risotto or pudding rice
  • 900 ml lactose-free full fat milk (for dairy free option use unsweetened almond milk)
  • 200 ml water
  • 4 tablespoon Maple syrup
  • 1 teaspoon Vanila extract

For the Mixed Berries Sauce

  • 300 gr mixed berries (fresh or frozen)
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Vanilla Extract
  • 3 tablespoon Water
  • 1 teaspoon corn starch
  • 3 tablespoon Maple Syrup (or caster sugar)

Instructions
 

To Make the Rice Pudding

  • In a large pan, put the rice, milk, and the 200ml water, maple syrup and vanilla extract.
  • Place the pan on a very low heat and give it a good stir
  • Cook it on low heat for about 50min or until thick and creamy, stirring frequently.
  • If your rice pudding is too thick you can loosen it with an extra splash of milk.

To Make the Mixed Berry Sauce

  • In a pan add the mixed berries, together with the lemon juice, lemon zest, vanilla extract and the sweetener of choice.
  • Put the pan over a low heat and cook by stirring frequently.
  • Prepare the cornstarch by dissolving it in 3 Tablespoon of water.
  • Once the sauce starts to bubble add the mixture of water and cornstarch in the pan and stir.
  • Cook for another 2 to 3min on low heat.
  • The sauce should start to thicken.
  • Once ready remove the pan from the heat and let it cool for 5min before serving.
  • I like serving my rice pudding in jars or glasses with layers of the mixed berries sauce in between.
  • For decoration, top it with berries or any other fruit of choice. (optional)