Baked Rice Pudding
9 ingredients · 40 minutes· 6-8 servings
Looking for a tasty grab & go snack that will not only support your training & aesthetic goals, but help to prevent gas, bloating & other symptoms of IBS? Make Baked Rice Pudding!
White rice is one of the starches that is usually better tolerated by people working through gut issues. Plus cooked & cooled rice becomes something called resistant starch, which feeds our good gut bacteria. In turn, these guys produce butyrate which is a short chain fatty acid that fuels the cells of our gut lining, reduces inflammation, supports our immune system & can help promote sleep. For this reason, I often make a big batch of rice on the weekend to eat through the week. And I often make this dish for a quick post-workout snack or for a comforting dessert after dinner. If you really want to make this a gut-healing dish, cook your rice using bone broth. You will not notice the savoury flavour of the broth once you mix in the other ingredients.
This snack is higher in carbs than fat or protein, so it’s great for replenishing muscle glycogen post-workout or to have as dessert after a more balanced meal. To make it a more balanced snack, have it with Greek yogurt or full-fat coconut milk.
If you find raisins irritate your gut, swap them out for dried cranberries or chopped dates, or simply omit them.
Directions
Preheat oven to 375.
In a medium mixing bowl, whisk the eggs with the milk, vanilla, stevia, cinnamon, salt & nutmeg (if using).
Add in the rice & raisins and stir to combine.
Spray a pie plate with avocado or coconut oil spray & pour the rice mixture into the plate.
Bake for around 30-45 minutes, or until a knife inserted into the middle comes out clean.
Allow to cool then slice. Serve as-is or with a dollop of coconut whipped cream or Greek yogurt. Enjoy!
Ingredients
1 1/2 cups cooked leftover rice
2 eggs
1 1/2 cups unsweetened macadamia milk
1 tsp vanilla extract
1/2 tsp stevia or maple syrup, to taste
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp freshly grated nutmeg (optional)
2-3 tbsp raisins
Notes
No Macadamia Milk? - Use any unsweetened non-dairy milk. I will sometimes use 3/4 cup of full-fat coconut milk with 3/4 of filtered water.
Make this lower in fat & higher in protein - Use 1 whole egg + 3 egg whites. But it will have a drier texture (but still satisfying!).
Turn it into ‘rice porridge’ - Crumble a slice into a bowl, top with unsweetened macadamia, almond or coconut milk & sprinkle with cinnamon. To make this extra special, add in toasted coconut flakes & top with a dollop of coconut whipped cream or Greek yogurt.
