Rice pudding

By: Carla Meine CFNC

| August 5, 2021

We really like a good rice pudding. It’s not easy to create when you can’t have rice. This recipe was inspired by a recipe from Dr. Gundry, but, as always, I’ve made it my own with a few changes. If you’ve discovered rice doesn’t give you problems then you could make this recipe and just add cooked rice. Since David can’t do rice, we use miracle rice. It has all the flavor and texture of real rice without the negative side effects.


5 TBSP arrowroot powder

2 bags of Miracle rice, rinsed and drained

3 1/2 cups canned unsweetened coconut milk or cream

1/2 cup Swerve

1 TBSP pure vanilla extract

1 pasture-raised, omega 3 egg, whisked

2 TBSP Cinnamon (we like a lot of cinnamon so you may want to cut this down if you don’t like a lot of it)

1/2 cup raisins


Preheat oven to 350°. Put arrowroot powder and 1/2 cup of the coconut milk in a small bowl and stir until dissolved. In a medium saucepan, place remaining coconut milk and heat over medium-high heat until warm. Add Swerve. Cook for 2 minutes.  Add 1/2 cup of hot coconut milk to whisked egg and stir until mixed. Add egg mixture back into hot coconut milk on the stove. Add vanilla, raisins, and miracle rice. Stir in arrowroot and coconut milk mixture a little at a time until you achieve your desired thickness (we use all the mixture because we like our pudding thick).

Lightly grease 6 large ramekins or small oven-safe bowls with butter or ghee or spray with coconut oil. Pour equal amounts of pudding into each dish. Bake for 15-20 minutes until the top is golden brown. Remove from the oven and cool a bit before serving or refrigerate and serve cold. You can garnish with more cinnamon if you like it.