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Cauliflower Rice Pudding

This rich and creamy dessert is suitable for a keto diet and is a favorite in my house. But shhh… Don’t tell my kids! They still don’t realize I've been fooling them this whole time.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Indian
Servings 4 people
Calories 283 kcal

Equipment

  • Saucepan
  • Bowl
  • Whisk

Ingredients
  

  • 1 cup of Unsweetened Almond Milk
  • 1 cup of Heavy Cream
  • ⅓ cup Natvia Sweetener
  • 1 tsp of Vanilla Essence
  • 1 ½ cups of Frozen Cauliflower Rice, raw (12 ounces)
  • 3 Egg Yolks
  • 1 tsp of Cinnamon, ground

Instructions
 

  • Take a saucepan. Add cream, almond milk, cream, vanilla, and sweetener. And keep stirring gently over medium heat.
  • Bring the liquid mixture to a simmer. Pour in the cauliflower rice, and let it simmer for ten more minutes. Keep the pan uncovered, and remove from heat after ten minutes.
  • Add the three egg yolks to a bowl and give it a whisk. Ladle a small amount of the rice pudding into the yolks. Keep tempering the eggs by whisking them gently. Add another ladle of rice pudding, and repeat the steps.
  • Shift the egg mixture into the saucepan. Continue whisking it. Switch on the stove, and bring the mixture to a simmer while whisking over medium heat.
  • Remove from the heat and sprinkle with cinnamon. Serve warm or cold.

Video

Notes

Additional Information:
Protein: 5g | Carbohydrates: 6g | Fat: 27g | Saturated Fat: 15g | Sodium: 136mg | Iron: 1mg | Cholesterol: 228mg | Potassium: 314mg | Calcium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1069IU | Vitamin C: 41mg