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The best Low FODMAP Rice Pudding recipe, enriched with a flavorful mixed berry sauce. It is super simple, healthy and beyond delicious.

Low Fodmap Rice Pudding With Mixed Berry Sauce

Gluten Free Stories
The best Low FODMAP Rice Pudding recipe, enriched with a flavorful mixed berry sauce. It is super simple, healthy and beyond delicious.
Prep Time 5 mins
Cook Time 50 mins
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 Tbsp Maple syrup
  • 1 tsp Vanila extract

For the Mixed Berries Sauce

  • 300 gr mixed berries (fresh or frozen)
  • 1 tsp Lemon Juice
  • 1 tsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 3 Tbsp Water
  • 1 tsp corn starch
  • 3 Tbsp 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)