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"Rice" Pudding

  • 4 cups (400 g) cauliflower “rice”
  • 2 cups (480 ml) canned unsweetened coconut milk
  • 1/4 cup (48 g) granulated erythritol
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (2 g) cinnamon powder
  • 1/2 teaspoon (1 g) ground nutmeg
  • 2 egg yolks
  • 1Place the cauliflower “rice, coconut milk, granulated erythritol, vanilla extract, cinnamon powder, and ground nutmeg in the slow cooker and stir to combine.
  • 2Place the lid on the slow cooker and cook on high for 2 to 3 hours or on low for 3 to 4 hours.
  • 3Meanwhile, whisk the egg yolks in a small bowl.
  • 4Remove the lid on the slow cooker and slowly pour about 1/2 cup (120 ml) of the milk mixture into the egg yolks, whisking constantly, to temper the eggs.
  • 5Slowly pour the tempered egg mixture into the slow cooker, whisking constantly, until fully combined and the pudding is thickened.
  • 6Let the “rice” pudding cool slightly before serving.
  • Fresh cauliflower “rice” works best in this recipe. However, unseasoned frozen cauliflower “rice” can be used instead. Be sure to partially defrost the cauliflower “rice” before adding it to the slow cooker.
  • Ground nutmeg can be omitted if you don’t have any in your pantry.
  • Maple extract can be used instead of vanilla extract for a French toast-flavored “rice” pudding.
    (Estimated and based on per-serving amounts.)
      Calories: 237     Fat: 23 g     Total Carbs: 8 g     Fiber: 3 g     Sugar: 3 g     Net Carbs: 5 g     Protein: 3 g