Low Fodmap Rice Pudding With Mixed Berry Sauce
[Vegan]

To Make the Rice Pudding:

1. In a large pan, add the rice, milk, and 200ml water, maple syrup, and vanilla extract.
2. Place the pan on very low heat and give it a good stir.
3. Cook it on low heat for about 50min or until thick and creamy, stirring frequently.
4. If your rice pudding is too thick you can loosen it with an extra splash of milk.

To Make the Mixed Berry Sauce:

1. In a pan, add the mixed berries together with the lemon juice, lemon zest, vanilla extract, and the sweetener of choice.
2. Put the pan over low heat and cook by stirring frequently.
3. Prepare the cornstarch by dissolving it in 3 tablespoons of water.
4. Once the sauce starts to bubble, add the mixture of water and cornstarch to the pan and stir.
5. Cook for another 2 to 3min on low heat.
6. The sauce should start to thicken.
7. Once ready, remove the pan from the heat and let it cool for 5min before serving.
8. I like serving my rice pudding in jars or glasses with layers of the mixed berries sauce in between. For decoration, top it with berries or any other fruit of choice. (optional)