This quick & easy Sugar-free Rice Pudding is perfect for soothing a recovering stomach after sickness. Simply rice and banana, it’s gentle and calming. In addition, it’s sugar-free (just natural sweetness from the banana), gluten-free, dairy-free and vegan! So relax and enjoy this comforting breakfast (or pudding)…
I spent the past 3 days lying on the sofa, curled up in pain, due to another bout of what is most likely IBS. Every so often, my body decides it needs a reboot, so empties out completely.
Not much fun for me, but it does remind me of the value and importance of food. After eating nothing for over 72 hours, that first bite of a plain cracker seemed to be the best thing I’d ever eaten.
Followed by some crackerbread and a bowl of warm chicken soup, I was already feeling a lot better.
Despite feeling a bit weak still, I am gradually introducing more foods. To start with, I addressed the textbook recommendation for recovering after sickness.
The ‘BRAT diet’.
Designed to ease your body back into your regular way of eating, the chosen foods are easy for the stomach to digest. Wait 24 hours after you were last sick, and if you feel hungry, go ahead and pick something from this list:
As exciting as crackerbread is, this morning I changed it up a bit and ate sugar-free rice pudding! Not the usual rice pudding with sugar, milk and a swirl of jam. That wouldn’t be the best idea, considering we are focusing on bland foods at the moment.
Instead, I added mashed bananas to cooked rice, and ate it along with a cup of calming chamomile tea.
I used leftover rice from last night (I had eaten a couple of spoonfuls of it for dinner), and reheated it in the microwave.
Now, you have to be very careful when reheating rice, as it can contain bacteria that causes food poisoning.
This would rather defeat the point – we’re trying to soothe the stomach, not make it worse!
So if you do use leftover rice, ideally it shouldn’t have been left out at room temperature for longer than 2 hours before being stored in a sealed container in the fridge overnight. Then it’s just a case of heating it properly in the microwave until piping hot (2 mins, stir, 1 more minute).
Of course, you could just cook it from scratch in the morning! OR use porridge oats – cook them in the microwave or on stove with water.
Once the rice (or porridge) is cooked, add mashed banana, and that’s it! You want the banana to be going brown (on the verge of overripe) as it will be easiest to digest, as well as sweeter. If you’re not so keen on the taste of banana, opt for applesauce instead. You can add a teaspoon of honey if you prefer a sweeter rice pudding.
Then you can make your way through the list: for lunch, have some applesauce on toast. I usually go for half-and-half bread, as it’s not too refined but not particularly heavy-going, either.
Enjoy this easy, calming sugar-free rice pudding for breakfast – or pudding – to soothe a recovering tummy.
Before you know it, you’ll be feeling a lot better, I promise!