IBS comfort food recipe! Dreamy lemon rice pudding

Delicious, soothing, and terrific for breaking the cycle of IBS attacks. Eat without fear!

This is unlike any rice pudding you've ever had before.

It’s my husband’s creation, and so light and creamy it's practically a mousse. It is the perfect big batch comfort food for stressful times, and for breaking the cycle of IBS attacks.

Eat without fear!

Will’s Dreamy Lemon Rice Pudding

This recipe is full of soluble fiber, has almost zero fat, and no IBS triggers at all. Best of all, it's delicious any time of day or night. You will simply not believe something so luscious, smooth, and rich could be such a safe staple.

Try this for breakfast, snacks, desserts, or when you absolutely need something you can eat without fear.

The recipe has simple ingredients and is easy to cook, but watch for the ** in the recipe and then look below for explanations of important details.

Makes 6-8 servings

• 1/4 cup Tummy Fiber (optional but makes puddings extra smooth and rich, and gives your gut mobility stability)

• 3 cups unsweetened soy or oat milk (rice and almond milk will not give as creamy results)

• 3 cups water

• 1/4 teaspoon salt

• 1/2 teaspoon vegetable oil

• 1/4 cup granulated sugar

• 5 organic egg whites, whipped until they just barely hold soft peaks**, set aside

• 3 cups cold cooked short grain white rice, such as sushi rice

• Zest of 1 fresh lemon, grated or minced (do NOT use lemon juice)

• 1 teaspoon vanilla
  

In a large stockpot** whisk together the Tummy Fiber, soy/oat milk, and water. Bring just barely to a boil over medium heat. Whisk in the salt, oil, and sugar.

Add several very large spoonfuls of hot milk mixture into the bowl of set aside whipped egg whites, whisking constantly while you do this, to temper** the egg whites.

Add the bowl of tempered egg whites to the hot milk mixture in the stockpot and whisk thoroughly, cooking for 2-3 minutes.

Add cold cooked rice and cook, whisking frequently without scraping the bottom of the pan, until mixture thickens slightly, about 20-30 minutes (pudding will thicken further as it cools). Remove from heat and add zest and vanilla. Serve hot, warm or chilled.

**Soft peaks means that you use an electric mixer to beat the egg whites until they form peaks that curl over when you lift the beaters out of the bowl. (Stiff peaks would mean the peaks would stay upright, and not curl over, when you lift the beaters.) Don’t underbeat your egg whites here, better to have them a little on the stiff side.

**Because the whipped egg whites in the recipe rise significantly as they cook, it is essential that you use a LARGE stockpot or Dutch Oven so the pudding will not boil over.

**Tempering the egg whites just means that you bring them up to a warm temperature first so they will not cook into scrambled eggs when you add them to the hot pudding mix.

And to keep cooking directly with your prebiotic soluble tummy fiber see the amazing recipes for IBS right here.

You are not alone.

P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone. If you need immediate help please join my private IBS coaching.

XOXO
Heather

Heather Van Vorous
Over 40 years dealing with IBS
Get full help for IBS here