keto

rice pudding

arroz con leche

 

Yield: 1 medium bowl (2.5 cups / 600ml)

Serving Size: 1/2 bowl (1.25 cups / 300ml)

 

 

INGREDIENTS:

  • 2 cups (480ml) unsweetened heavy whipping cream (OR 15oz coconut cream)

  • 1 tsp (5ml) vanilla extract

  • 1 tsp ground cinnamon (or 1 cinnamon stick)

  • 1/4 cup (48g) keto bulk sweetener (powdered erythritol, Swerve, allulose, tagatose, etc.)

  • 8oz Miracle Rice (or other low-carb rice sub) (OR 12oz riced cauliflower, steamed and with excess water squeezed out)

  • 1 tsp guar gum (OR 1/2 tsp. xanthan gum)

  • 1 Tbsp (14g) salted butter (OR coconut oil)

 

 

 

 

NOTE ON KETO SWEETENER SWAPS:

As of 2019, it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below! For more info on the differences between all the different keto sweeteners, check out my Keto Ingredient Info Page .

 

 


INGREDIENT SOURCING:
Allulose: https://amzn.to/2sFH3YH 
Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825

Powdered Erythritol: https://amzn.to/2JnVpnE

Vanilla Extract: https://amzn.to/2JMfPJs

Xanthan Gum: https://amzn.to/2JqidXf

Guar Gum: https://amzn.to/2LArwQW

Sea Salt: https://amzn.to/2xYwRzt

Ground Cinnamon: https://amzn.to/2EIfaWe

Cinnamon Sticks: https://amzn.to/2t1j99B

Miracle Rice: https://amzn.to/2GpCFov

Full-fat Coconut Milk: https://amzn.to/2jCGeuK

 

 


EQUIPMENT USED:
Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z
Magnetic Measuring Spoons: https://amzn.to/2QVq6U5
Ceramic Non-stick Sautee Pan: https://amzn.to/2TuMIvS
Heat-Safe Glass Bowl: https://amzn.to/2G5waaU
Metal Whisk: https://amzn.to/2TsRhah

 

 

 

 

 

 

Directions:
1. PHeat the cream together with the erythritol, cinnamon, and vanilla over medium heat. Once the sweetener has dissolved, add the rice substitute and bring to a simmer.

2. Sift over the guar gum in a thin layer, whisking immediately until very well incorporated. Continue whisking and simmering for a minute or two until the pudding starts to thicken slightly. At this point, remove the cinnamon stick and turn off the heat. Whisk in the cold butter until incorporated, then cool to room temperature and chill in the fridge for a few hours or overnight.

3. This pudding thickens up considerably once chilled, so I recommend waiting until it's fully chilled before serving. This pudding also tastes great with a few low-sugar berries for a tart contrast.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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