Breakfast, dessert or an anytime snack, this low-FODMAP Lemon Vanilla Rice Pudding is fresh and surprising. It has a creamy texture and amazing flavor that everyone will love (dare I say it tastes like a fruity breakfast cereal?) Plus it is vegan and gluten-free.
While this recipe takes about 1.5 hours to slow-bake, the set up is only 10 minutes. It can be refrigerated in individual containers for an easy breakfast on-the-go, or warmed up for a slow Sunday morning. This recipe is a keeper!
You may also love my low-FODMAP Vanilla Custard, and low-FODMAP Starbucks Copycat Lemon Loaf recipes. Or check out over 400 more low-FODMAP recipes on the blog.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Creamy Lemon Vanilla Rice Pudding; Gluten-free, Vegan
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
Serves 4
Prep time: 10 minutes
Bake time: 1.5 hours
Bake 250 F
Ingredients
- 1 medium lemon, zested
- 1/4 cup jasmine rice, or other rice
- Jasmine rice has a pleasant texture, beautiful flavor and a lower glycemic index than shorter grained rice, so I prefer to use this
- 2 tablespoons sugar
- 1/8 teaspoon sea salt
- 1/2 teaspoon vanilla (or 1/2 a vanilla bean, pod split and beans scraped out)
- 1 cup unsweetened almond milk (for vegan version) or 2% lactose-free milk
- 1 cup coconut cream (canned)
- Garnish: low-FODMAP Lemon Sugar
Directions
- Preheat the oven to 250°F
- Zest the lemon completely
- Mix the zest with rice, sugar, and salt in a 9-inch pie dish (or other oven-safe casserole dish)
- Stir in the milk and coconut cream
- Stir in vanilla
- Bake uncovered for about 1.5 hours, stirring halfway through
- Once cooked remove from oven, it will thicken as it cools
- Can be enjoyed warm or chilled
- Garnish with low-FODMAP lemon sugar, lemon zest or sugared lemon peel
- Bright and lemony flavor with that rich vanilla taste…
- Low-FODMAP Lemon Vanilla Rice Pudding is creamy and delicious!
4 Responses
Absolutely delicious
This is such an easy recipe and the results are SO delicious!
Hi Kathy,
Thank you so much for commenting!! You made our day. It IS so easy and quite a lovely tasting rice pudding 🙂
We think we will make it again this weekend!
Is the coconut for regular coconut cream or coconut heavy cream? And if its for regular cream, could you use coconut heavy cream? If so what would be the variation for milk ratio be?
Hi Marlena,
This recipe calls for coconut cream. We think that is what you mean by ‘coconut heavy cream’. The ingredient is canned, and is different from canned coconut milk. Please see our low-FODMAP Grocery Shopping Blog for tips on this ingredient. Hope that helps!