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rice pudding

arroz con leche


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

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




  • 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)






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 .




Powdered Erythritol:

Vanilla Extract:

Xanthan Gum:

Guar Gum:

Sea Salt:

Ground Cinnamon:

Cinnamon Sticks:

Miracle Rice:

Full-fat Coconut Milk:



Heat-Safe Silicone Spatula:
Magnetic Measuring Spoons:
Ceramic Non-stick Sautee Pan:
Heat-Safe Glass Bowl:
Metal Whisk:







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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