I’ve never been a huge fan of rice pudding. The thought of rice as a dessert is slightly weird and actually repulsed me, believe it or not. However, my daughter came home from school the other day and told me she had eaten rice pudding for dessert that day. She loved it which is amazing because it’s a battle to get her to try anything new. So, for her sake I thought I could perhaps give the dreaded rice pudding a try. I mused that perhaps it would taste ok with a few berries and some dashes of maple syrup.

A few days later, one of the lovely ladies in the Facebook community posted a fabulous rice pudding recipe. It was serendipity and I just knew I had to try it! I tweaked it to my own requirements using coconut milk and maple syrup. What really makes the flavour is the vanilla! I would highly recommend trying to find vanilla pods but vanilla powder really is the next best thing. I don’t know I coped with diluted vanilla essence up till now. The real thing is so much yummier!

I also added cashew nuts to make the pud a little creamer. The cashews were finely blended with a cup of the rice pudding mixture which produced a custard flavoured cream. Adding the cashew cream to the rest of the rice pudding vastly increased its creaminess levels and tastiness.

I can now say, with absolute confidence that rice pudding is high up there on my list of favourite healthy desserts. It’s truly scrumtpious and great that the kids will eat it too! It’s delicous warm but I’m happy to munch on the cold leftovers from the fridge. I like that it’s quick, easy to make and contains minimal ingredients. It’s a no fuss MS diet treat.


As you will know by now, I’m always on the look out for ms diet meals and treats that will heal and nourish my body instead of throw it out of balance. This dessert ticks all the boxes! Firstly, it’s free from the nasties: gluten, dairy and sugar. It contains cashew nuts and coconut milk which are wonderful sources of healthy fats. Our bodies desperately need these to function effectively. It also contains berries which will provide your daily quota of anti-oxidants and vitamins. And of course, the rice is a super source of fibre!

It’s a winner! Enjoy.




Rice Pudding with Berries

Serves: 4-5

Ready in: 20 minutes



150g (3/4 cup) aborio rice (risotto rice)

1.25 litres coconut milk (or your choice of dairy-free milk)

100g maple syrup or honey

1 handful cashew nuts

1 tsp vanilla powder or a vanilla bean, split in half

1 pinch Himalyan salt



Put all the ingredients in a medium-large saucepan over a low heat.

Add the vanilla powder or seeds.

Stir to combine the syrup and bring to a simmer.

Stir every now and again to stop a skin forming and stop the rice from sticking.

As the rice thickens stir constantly until the pudding looks like a soupy risotto. Turn the heat off and the pudding should thicken a little immediately. Allow it to coo for 5 minutes.

Blend a cup of the rice pudding with the cashew nuts and add the creamy mixture back into the saucepan.

Serve with fresh berries (I actually added frozen berries which was fine too).


Adapted from Sugar & Cinnamon.