Originally created by a food-loving grandma who was diagnosed with histamine intolerance, this recipe is a modification of her traditional family recipe for rice pudding. She wanted to continue enjoying her favorite dessert, so she made substitutions with low-histamine ingredients. Now, her 'Blueberry and Coconut Rice Pudding' is not just a beloved dish in her family but is also a beacon of hope for others following a restrictive diet.
Blueberry and Coconut Rice Pudding is highly suitable for a low histamine diet. The ingredients in this recipe such as rice, coconut milk, and blueberries are known to be low in histamine. Additionally, this recipe avoids any sort of preservatives or artificial additives that can act as histamine liberators, making it safe and delicious for individuals with histamine intolerance.
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Ensure to use fresh blueberries in this recipe as it maintains the dish's low histamine characteristics and enhances the overall flavor of the pudding.
Thoroughly rinse the rice before cooking. This can help get rid of any potential triggers that might be present on the surface of the grains.
Short grain rice is ideal for this recipe as it yields a creamy texture but you can try with arborio rice or even basmati if that’s what you have at hand.
Rice pudding thickens as it cools. If it gets too thick, you can stir in an extra splash of coconut milk before serving.
You can adjust the amount of sugar based on your personal preference. If you want the pudding less sweet, start with less sugar and adjust as you go.
Remember that everyone's tolerance to histamine can be different, so it's important to pay attention to your body and adjust your diet accordingly. Always discuss dietary changes with a healthcare professional.