It gets so tiring having fructose malabsorption. I've been having...er..."tummy issues" lately and it is not fun. Sometimes I feel like it's impossible to figure out what food is bothering me. Just when I think I can eat something, wham! no I can't. At first I thought I was eating too much flax seed, so I cut that out. I still had issues. Now I'm thinking it's the grapefruit. Just about every other day I have scrambled eggs and half a grapefruit for breakfast. Maybe it's the eggs? No, more likely it's the grapefruit. I'm going to try not eating grapefruit for a while and see how I feel. I hope it's the answer.
In the mean time, I'm babying my belly. I like to eat things that settle it, like cheese, gluten-free table crackers and white rice. I wasn't really hungry today, but I was getting shaky and needed to eat something. Rice pudding sounded good. I found a recipe that I could use instant rice with because that is all I had. I doubled the vanilla and reduced the sugar (and left out the raisins, of course!). To make this fructose-free, use dextrose powder (aka glucose). This recipe is great and just what my tummy needed. So creamy and satisfying. Here is my version of this comfort-food classic recipe.
Creamy Vanilla Rice Pudding
(adapted from Food.com) print recipe
3/4 cup uncooked white rice
~or~ 1 1/2 cups instant minute rice
1 1/2 cups water
2 cups milk, divided (cow's, almond, soy, etc.)
1/3 cup pure cane sugar ~or~ 1/2 cup powdered dextrose
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1 teaspoon vanilla
- In a medium saucepan, bring 1 1/2 cups water to a boil. Stir in rice, reduce heat, cover and simmer for 20 minutes. If using instant minute rice, remove boiling water from heat, stir in instant rice and cover for 5 minutes.
- In another large saucepan, combine the cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, about 15 to 20 minutes.
- Stir together the remaining 1/2 cup milk and beaten egg. Stir into rice mixture and cook two more minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla. Serve warm sprinkled with ground cinnamon or nutmeg.