Good Morning Lovelies, 

Having been following the low FODMAP list for a while, I know how much it can seem like we have to stop eating all the things that we enjoy. I won’t lie, I haven’t stuck to it religiously, as I know that some of the no go foods don’t upset my stomach like they may do others. Honey being a key example!

However, I have cut out a few other things that I once enjoyed, including cauliflower and normal milk. Milk was a huge factor in the flare ups I was having in fact. One reason for this was because I learnt that I was also allergic to the lactose within plain milk. Yogurt was oddly fine and I don’t like cheese so I haven’t tested that. Yet, milk was now a no go, meaning I had to stop enjoying the milky rice puddings I was making. 

Until recently that is, as I have found that many shops now sell lactose free skimmed milk at long last, meaning I can make homemade rice pudding again! This news inspired me to come up with this delicious recipe that features one of the best desserts of all time in a whole new format. Get those spoons at the ready for this IBS friendly bake…

Ingredients

120g of Pudding Rice/Short Grain Rice

500ml of Lactose Free Milk (Normal Is Fine Too)

Two Eggs

100g of Sugar, Plus Extra for Topping

One Teaspoon of Vanilla Extract

40g of Melted Butter

Pinch of Salt

½ Teaspoon of Cinnamon

Tools

A Saucepan

Two Mixing Spoons

A Mixing Bowl

A Small Baking Dish

Method

1. Start by pre-cooking the rice by adding the pudding rice, salt and milk into a saucepan and allowing it to simmer for 12 to 15 minutes. Stir often to prevent it from sticking and to test consistency. It should be thick and creamy. 
2. Once cooked, remove from the heat and allow it to cool slightly. 
3. As the rice cools, turn on your oven to 180ºC, before lining a small baking dish. Leave to one side. 
4. Next, grab a mixing bowl and add in the eggs, sugar, vanilla extract and butter. Stir together before combining with the cooled rice mixture. It should look like a thick, lumpy custard lovelies.
5. Once well combined, pour the mixture into your baking dish and use the back of your mixing spoon to smooth the top.
6. After smoothing the top, add a sprinkling of sugar all over it to create the crackly top. 
7. Place into the oven and bake for 30 to 40 minutes or until the top is golden and slightly cracked and the centre is set but still soft. 
8. When ready, remove from the oven and allow the bake to cool completely. Then cut into squares. It will get firmer the longer it rests and cools. Tuck in and enjoy when it is the right consistency for you!

This pudding is utterly delicious and includes only IBS friendly ingredients making it a perfect dessert for all lovelies! Plus, they take hardly any time at all to make and resemble a number of bakes all in one! Honestly, what more could you want! 

Joey X