Soothing, easy to digest, helpful for kids who need to gain weight, or a low sugar treat for any occasion. Cook this longer to make it even more digestible and nourishing. In Chinese medical tradition, congee is a slow-cooked, white rice porridge used as a base for many ailments, and for weak digestion in particular. Medicinal herbs are often added to congee. This recipe emulates that tradition with ginger (anti-inflammatory), cinnamon (modulates blood sugar), cardamom (eases nausea and constipation), and adds easy-to-assimilate coconut fats. Raisins, though a higher FODMAPs food, become more digestible here also, with long slow cooking. For further sweetening, this recipe calls for maple syrup and coconut sugar in small amounts. Coconut sugar has a lower glycemic index than cane sugar. It also adds inulin, a pre-biotic for healthy bacteria strains in the gut, along with some zinc, iron, and short chain fatty acids that benefit the large intestine. Organic stevia is always an option, for those unable to tolerate any sugars. In that case, use 2-5 drops for the entire recipe, or to your taste. Lastly: Brown rice is a suitable option here for those with no digestive issues; cook it even longer, up to 2 hours, and increase the liquid in the recipe. Otherwise, use a good quality organic white rice.
“But it’s not Paleo! It’s not GAPS! It’s not SCD!” True, it isn’t. But if there is one thing I’ve learned in my decades working with babies and kids, it’s that there is no dogma. Every child is different, every gut is different. Individualizing care for each child, each gut, each circumstance is what works best. Don’t forget to bend the rules, to find what works for your child.
Dairy Free Creamy Coconut Rice Pudding
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A slow cooked soother for tender digestion. Ready to eat after 45 minutes of cooking, but cooking longer is fine also, as long as you continue to add liquid to keep the porridge from drying or burning.
A slow cooked soother for tender digestion. Ready to eat after 45 minutes of cooking, but cooking longer is fine also, as long as you continue to add liquid to keep the porridge from drying or burning.
Place a medium sized pot on stove. If you are using fresh minced rather than powdered ginger, soften this in the pot first, with a teaspoon of ghee or coconut oil, for 5 minutes, on low-medium heat. Then add coconut milk, almond milk, cinnamon, cardamom, maple syrup, coconut sugar, and vanilla. Stir and heat together on low-medium heat until well blended. Do not boil.
If you are using powdered ginger, heat the milks gently. Blend in powdered spices, maple syrup, coconut sugar, and vanilla. Stir and heat to steaming but not boiling.
Add the cooked rice and mix til evenly blended. Turn up heat to medium high until just boiling, then reduce heat to low simmer. Liquid should just cover rice. Add more coconut milk if needed to cover rice. Add raisins.
Whisk the egg with a small amount of almond or coconut milk. Add to the pot, mix well.
Cook on low heat for 45 minutes to an hour, stirring occasionally. Add more liquid if needed, or if you would like a softer porridge: Use additional almond milk, coconut milk, plain coconut water, or water as needed. Serve warm.
