Quick Takeaway
Rice pudding can absolutely be low oxalate. This version simmers white rice in coconut milk with a little honey and egg yolk to stay firmly in the Low tier, then gets finished with fresh mango — or another low oxalate fruit of choice, like peaches or strawberries, fresh or as Strawberry Compote. A warm, creamy dessert with none of the worry.
This low oxalate rice pudding is the dessert to make when you want something warm, creamy, and a little tropical without running up your oxalate count. White rice simmers gently in coconut milk until it’s rich and spoonable, then a couple of egg yolks and a spoonful of honey pull it together. Fresh mango on top keeps it bright. Serve it warm on a cool night or chilled straight from the fridge.
Why You’ll Love This Low Oxalate Rice Pudding
- Naturally low oxalate. White rice and coconut milk keep it in the Low tier, unlike puddings thickened with high-oxalate flours or nuts.
- Creamy without dairy. Coconut milk does the heavy lifting, so it’s rich and dairy-free.
- Just a handful of ingredients. Pantry staples plus one fresh mango.
- Warm or chilled. Cozy straight from the pot, or make it ahead and serve cold.
- A real dessert. Sweet, comforting, and it doesn’t taste like “diet” food.
Choosing the Right Rice
For the creamiest pudding, reach for short or medium grain rice — Calrose or Arborio. The extra starch is what makes it thick and spoon-coating. Stick with white rice, too: brown rice and quinoa are higher in oxalate, so white rice keeps this dessert firmly in the Low tier.
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Ingredient Notes
- Rice. Short or medium grain white rice (Calrose or Arborio) is low oxalate and releases the starch that makes the pudding creamy. Avoid brown rice, which is much higher in oxalate.
- Coconut milk. Canned coconut milk plus a carton milk (whole or Califia coconut) gives it richness without dairy. Full-fat canned coconut milk makes it the creamiest.
- Honey. A quarter cup keeps it gently sweet; maple syrup works too, and both are low oxalate.
- Egg yolks. Two yolks thicken the pudding into a custardy texture. Temper them so they don’t scramble.
- Cinnamon and vanilla extract. Warm flavor without adding oxalate. No extract on hand? A small pinch of nutmeg works too.
- Mango. Fresh mango is low oxalate and adds a sweet, tropical finish. Totally optional.
Low Oxalate Rice Pudding
Print Recipe
Ingredients
- 2 cups whole milk or Califia coconut milk
- 1 can coconut milk 14 oz
- 1/2 cup raw short or medium grain rice Calrose or Arborio
- 1 pinch salt
- 2 large egg yolks
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon extract
- 1 fresh mango finely chopped, optional
Instructions
- Mix the milk, coconut milk, rice, and salt in a medium saucepan. Bring to a boil while stirring, then reduce the heat to medium-low. Cover and simmer gently for 15–20 minutes, stirring occasionally.
- Uncover the pan and cook for another 10 minutes, stirring constantly so the mixture doesn’t burn.
- In a small bowl, whisk the egg yolks, honey, vanilla extract, and cinnamon extract. Fold in about 1 cup of the hot rice mixture to temper the eggs, then stir it all back into the saucepan. Cook on medium-low for 2 more minutes, until thick enough to coat the back of a spoon.
- Remove from the heat and fold in the chopped fresh mango, or spoon it over the top when serving. Enjoy warm or chilled.
Pro Tips for the Best Rice Pudding
- Stir often. Rice pudding loves to stick, so keep it moving, especially in the last 10 minutes.
- Temper the yolks. Whisk a cup of the hot rice into the yolks before adding them back to the pan so they blend in smoothly instead of scrambling.
- Don’t overcook. Pull it off the heat when it coats the back of a spoon; it thickens more as it cools.
- Low and slow. A gentle simmer keeps the coconut milk from scorching and the rice from turning gummy.
Storage and Reheating
- Refrigerator. Store covered in the fridge for up to 4 days.
- Reheating. Warm gently on the stove or in the microwave, loosening with a splash of coconut milk since it thickens as it cools.
- Serving cold. It’s just as good chilled. Spoon it straight from the fridge and add fresh mango on top.
- Freezing. Rice pudding can turn grainy when frozen, so it’s best kept in the fridge.
Substitutions and Variations
- Sweetener. Use maple syrup instead of honey; both are low oxalate.
- Milk. Whole dairy milk works if you tolerate it. For dairy-free, stick with coconut or another low-oxalate carton milk.
- Fruit. Swap the fresh mango for chopped peaches, a handful of blueberries, or a spoonful of Strawberry Compote for a berry-topped version.
- Spice. No cinnamon extract? A small pinch of nutmeg adds a similar warm note.
- Lighter pudding. Skip the egg yolks and simmer a few minutes longer for a looser, lighter texture.
Frequently Asked Questions
Is rice pudding low oxalate?
Yes, when it’s made with white rice. White rice is naturally low in oxalate, and coconut milk, honey, egg yolks, and mango are all low oxalate too. Brown rice and puddings thickened with flour or nuts are not.
Can I use brown rice?
No. Brown rice is much higher in oxalate than white rice. The bran that’s polished off white rice is where most of the oxalate lives, so stick with white short or medium grain rice.
Can I make it dairy-free?
Yes. This version already uses coconut milk. Use a carton coconut milk (like Califia) plus canned coconut milk and skip the dairy entirely. If you tolerate dairy, whole milk works in place of the carton milk.
Do I have to use the egg yolks?
The yolks give it a rich, custardy texture, but you can leave them out and simmer a few minutes longer for a lighter, looser pudding.
Is mango low oxalate?
Yes, fresh mango is low oxalate, so it’s a safe way to add sweetness and a tropical finish. It’s optional, so leave it out or swap in another low-oxalate fruit like peaches.
Can I serve it cold?
Absolutely. It’s delicious warm or chilled. It thickens as it cools, so loosen it with a splash of coconut milk if you’d like it looser.