Low FODMAP coconut creamed rice makes a delicious hot breakfast or a yummy dessert. I love topping mine with stewed rhubarb and strawberries, but you could just as easily top it with banana, kiwifruit or your favourite low FODMAP fruit. Adding chia seeds helps boost the fibre content and it make it a more filling breakfast option.
Storage & reheating tips: This creamed rice will cool and become quite solid. That's okay as it will soften when you reheat it. When reheating the rice, add an extra splash of milk to loosen the mixture before popping it into the microwave. Homemade creamed rice will last for 4 days when stored in an airtight container in the fridge.
Choose a coconut milk that does not contain inulin or high FODMAP sweeteners.
Make sure you use pure maple syrup (low FODMAP) not maple flavoured syrup (potentially high FODMAP).
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
There are no dairy free tips for this recipe.
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alon... Read More