Old-English “Rice” Pudding (AIP Style)

It’s pudding time people.

We have swiftly transitioned into winter in Queensland, the days are mostly clear and sunny, but when the sun sets, BOOM, it gets cold, and quick.
Being from Seattle, I am no stranger to the cold, but the buildings here in Queensland are built for 80% of the year when it is hot. Stinkin’ hot. So, with little insulation and no central heating, when there’s a chill in the air here, we feel it. And we eat warm vanilla pudding.

Despite the name, there is no rice involved in this recipe, I instead use sweet potato noodles, making this Old-English Style Pudding AIP and Paleo friendly, kid-friendly and sensitive-tummy-friendly. Comfort food that actually feels good.

The aromas dancing from the stovetop of maple, vanilla and coconut cream just might make you slightly impatient for it to finish cooking.
Want some?

Delicious rice pudding paleo-style

Emily’s Dietary Scorecard

Gluten Free Dairy Free Tree Nut Free No Sugar (added)
Grain Free Delicious Vegetarian Low Sugars (all forms)
Paleo Nightshade Free Egg Free Low FODMAP
Old-English "Rice" Pudding (AIP Style)

Prep Time: 5 minutes

Cook Time: 25 minutes

Category: Recipes

Servings: 6 Servings

Old-English "Rice" Pudding (AIP Style)


  • 100g (3½ oz) dry sweet potato noodles *
  • 1 can (400ml) coconut cream
  • ⅓ tsp. vanilla bean powder **
  • 1½ TBL maple syrup
  • ½ cup raisins or sultanas


  1. In a large stainless steel pot or skillet, cook your sweet potato noodles according to packet instructions (I add mine to boiling water and simmer over medium heat for about 12 minutes).
  2. Drain the noodles, place into a bowl. Discard cooking water.
  3. Using a pair of kitchen scissors, chop up the noodles into bite-sized pieces, resembling rice.
  4. Now that your skillet is empty but still warm, add the can of coconut cream and bring to a boil over medium high heat.
  5. Turn down the heat to medium-low and stir in the chopped noodles, vanilla bean powder, maple syrup, raisins (or sultanas).
  6. Let simmer over medium-low heat for about 10-15 minutes, until excess liquid has evaporated and a creamy, thick texture is left.
  7. Serve warm!
  8. Optional Toppings: berries (I used frozen blueberries and fresh strawberries), mint leaves, toasted coconut - feel free to get creative!


*Sweet potato noodle quality varies, try to source high-quality noodles for the best outcome. My favorite brand is Sempio and I get them at Coles.

**Vanilla bean powder should not contain any additives, just straight powdered vanilla beans. The potency of brands varies wildly, so feel free to add more if desired after tasting the finished pudding.
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