For the rice pudding

50g/2oz lactose free butter

200g/7oz pudding rice

125g/4½oz caster sugar

600ml/20fl oz lactose free full-fat milk

500ml/18fl oz lactose free double cream

1 vanilla pod, seeds removed

For the caramelized pineapple

2 baby pineapples, peeled, core removed, thinly sliced

1 lemon, juice only

75g/3oz caster sugar

55g/2oz lactose free butter


For the rice pudding, melt the latose free butter in a saucepan until foaming and fry the rice for one minute.

Add 50g/2oz of the sugar, 500ml/16floz of the lactose free milk, the lactose free double cream and vanilla pod and bring the mixture to the boil.

Reduce the heat to a simmer and cook for 30-40 minutes until tender and all the liquid is absorbed. (If you’re cooking the rice pudding in advance, spread the rice onto a tray and set aside to cool, chill in the fridge until needed.)

Return the rice to a saucepan, add the remaining lactose free milk and slowly bring to the boil.

Spoon the mixture into a baking dish, sprinkle over the remaining sugar and caramelise with a cook’s torch or under a hot grill.

Meanwhile, for the caramelised pineapple, heat a frying pan until hot, add the pineapple and cook for 1-2 minutes on each side.

Add the lemon juice, sugar and lactose free butter and cook for a further 1-2 minutes, or until the sauce is bubbling and thickened.

To serve, spoon some pineapple slices onto serving plates, spoon the rice pudding alongside and finish with a drizzle of the pineapple caramel.

Recipe adapted from: Good Food

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