Yummy Allergy-Free Rice Pudding

Okay, y’all know that I’m allergic to most of the Big Eight food allergens, a condition that causes me to get very creative in the kitchen. Breakfast is a big challenge. I’m effing tired of oatmeal and granola, so this week I tried to see if I could put a new spin on an old favorite, and it worked! It was easy too.

Here’s what I used:

  • 1 cup of uncooked Jasmine rice
  • 2 cups of water
  • A half-teaspoon of salt
  • One can of coconut milk (the kind for cooking, not the kind for drinking—check out the photo of ingredients).
  • One stick of cinnamon
  • A sprinkling of fennel seeds
  • A splash (or a few) of coconut milk (the kind for drinking).

Here’s what I did:

Combine the rice, water, salt, fennel seeds, and cinnamon stick and cook the rice as you usually would on the stove or in a rice cooker. When the rice is done, stir in a can of coconut milk, and simmer on low for 10 minutes. Add a splash (or a few) of the thinner-consistency coconut milk (the kind for drinking) to get the twice-cooked rice to the desired consistency and enjoy. Refrigerate any leftovers.

Leave a Reply

Your email address will not be published. Required fields are marked *