A couple of months ago, during the first wave of the pandemic, I went a little crazy and consumed lots of food and drinks that are high in histamine. Back then I had no idea I was even histamine intolerant. I had an inkling that something was wrong because I would often react to particular food like dried fish or leftovers. Still, I’d often brush the thought away thinking that maybe it was all in my head. It kind of was . . . my brain was telling me, those food are not for my body type! Nope!
Fast forward to today, I realized that I had to lower my histamine levels by avoiding the said food that creates and liberates this allergen. I began eating more fresh food like fruits (except for avocados), vegetables (except for spinach), meat, and some fish carefully making only enough to consume for one day. Instead of oatmeal, I would eat freshly boiled corn for breakfast. I’ve been doing this for quite some time now and I got extremely bored with the taste of corn so I decided to make something else. Then I thought of rijstepap.
What is rijstrepap? Rijstepap is a favorite Belgian Dessert made of rice, saffron, vanilla, milk, and an egg. Since egg whites and cow’s milk are liberators of histamine, I removed them from the ingredient and replaced them with coconut milk and coconut flakes. Coconut is anti-inflammatory, which helps a lot in Mast Cell Activation Syndrome and Histamine Intolerance! It is also full of healthy fats that support brain health, hormone balance, and the good cholesterol! So, yay for me!
But, wait a minute!!! You eat desserts for breakfast? You’d wonder. Well, it’s all a matter of perspective. Take for example, pancakes! Some people view them as dessert with ice cream on top, while others sees them as breakfast! So, yes! I would eat rijstpap for breakfast! It’s delicious!
This recipe is made for two servings per person. I don’t really like giving out an enormous serving per recipe because I understand how frustrating it is when you’re trying a recipe and you mess up; or you decide you don’t actually love it, but then you feel guilty dumping all that food in the trash. So, if you do like this recipe and you would like some more, just multiply the amount by the number of people you will serve. I also normally don’t bother to cool down my pudding. I like eating it hot-warm, but you can cool it down for 20 minutes in the fridge before consuming!
My Coconut Rice Pudding
Ingredients:
- White Rice 1/4 cup (or 45 ml)
- Coconut Milk 1/2 (90ml)
- Water 1/2 cup (90 ml)
- 2 tbsp coconut flakes
- 1 tbsp sugar
- 1 tsp vanilla essence
- 1/2 tsp saffron
- 1 tsp of brown sugar
Instructions:
- Pour rice and water in a pot. Boil on high for 5-7 minutes. Careful not to allow the bottom to harden by stirring constantly.
- Once boiling, add coconut milk. Lower heat and allow to simmer for 20 minutes. Add sugar, saffron, and vanilla essence.
- Continue simmering if rice is still hard, until softened.
- Let cool for 20 minues. Serve with sprinkles of coconut flakes and a teaspoon of brown sugar.
ENJOY!
Sweet t’Haart 