Hello -

Enjoy this week's classic IBS recipe! It's the perfect comfort food.

Will's Dreamy Lemon Rice Pudding

This is unlike any rice pudding you've ever had before. It is a creation of my husband's, and so light and creamy it's practically a mousse. It is the perfect comfort food for stressful times, and for breaking the cycle of IBS attacks.

It's full of soluble fiber and has almost zero fat. Best of all, it's delicious any time of day or night. You will simply not believe something so luscious, smooth, and rich could be such a safe staple.

Try this for breakfast, snacks, desserts, or when you absolutely need something you can eat without fear.

This recipe has simple ingredients and is easy to cook, but watch for the ** in the recipe and then look below for explanations of important details.

Makes 6-8 Servings

1/4 cup Acacia Tummy Fiber (optional but makes things extra smooth and rich)
3 cups unsweetened soy or oat milk (rice and almond milk will not give as creamy results)
3 cups water
1/4 teaspoon salt
1/2 teaspoon vegetable oil
1/4 cup granulated sugar
5 organic egg whites, whipped until they just barely hold soft peaks**, set aside
3 cups cold cooked short grain white rice, such as calrose or sushi rice
Zest of 1 lemon, grated or minced (do NOT use lemon juice)
1 teaspoon vanilla

In a large stockpot** whisk together the Acacia, soy milk, and water. Bring just barely to a boil over medium heat. Whisk in the salt, oil, and sugar.

Add several very large spoonfuls of hot milk mixture into the bowl of whipped egg whites, whisking constantly while you do this, to temper** the eggs.

Add the tempered egg whites to hot milk mixture in the stockpot and whisk thoroughly, cooking for 2-3 minutes.

Add cold cooked rice and cook, whisking frequently without scraping the bottom of the pan, until mixture thickens slightly, about 20-30 minutes (pudding will thicken further as it cools). Remove from heat and add zest and vanilla. Serve hot, warm or chilled.

**Soft peaks means that you use an electric mixer to beat the egg whites until they form peaks that curl over when you lift the beaters out of the bowl. (Stiff peaks would mean the peaks would stay upright, and not curl over, when you lift the beaters.)

**Because the whipped egg whites in the recipe rise significantly as they cook, it is essential that you use a large stockpot or Dutch Oven so the pudding will not boil over.

**Tempering the egg whites brings them up to a warm temperature so they will not cook into scrambled eggs when you add them to the pudding mix.

Final step? Enjoy your pudding! And if you make this, post your own picture or video results to our private Facebook Group to share!

You are not alone!

P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly.

To taming your tummy,

Heather Van Vorous
Heather Van Vorous
Over 40 years dealing with IBS

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