I grew up eating rice pudding, and regard it as a cool weather staple. But how to create a low carb version? I recently discovered Shirataki “rice”, and its gelatinous consistency lends itself perfectly to a rice-like pudding dessert. Voila!
The Rice Pudding
4 cups heavy cream
1 teaspoon vanilla extract
1/3 cup Swerve powdered sweetener
6 egg yolks
2 tablespoons raisins, snipped into small pieces, plumped in hot water, drained
1 teaspoon cinnamon (optional)
1 tablespoon lemon zest (optional)
1-1/2 cups Shirataki “rice” (1-1/2 8-ounce packages)
The Caramel Sauce
1/2 cup salted butter
1/4 cup heavy cream
1/4 cup Swerve sweetener
1 teaspoon vanilla extract
1/4-1 teaspoon xanthan gum
A few drops LorAnn caramel flavoring oil
Rice Pudding
Preheat the oven to 325 degrees.
Place the Shirataki “rice” is a colander, rinse thoroughly and drain, then place in a microwave-safe dish and microwave on high for 2 minutes. Allow to drain again.
Place the cream into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat.
In a medium bowl, whisk together sweetener, vanilla extract, and egg yolks until well blended to a light yellow color. Add the cream a little at a time, stirring continually. Fold in the raisins, cinnamon, lemon zest, and Shirataki “rice”. Pour the rice pudding into a buttered quart-and-a-half baking dish. Bake just until the rice pudding is set, approximately 45-90 minutes. Remove the baking dish from the oven and refrigerate for at least 2 hours and up to 3 days.
Caramel Sauce
Combine all sauce ingredients—except caramel flavoring—in a small saucepan over medium heat. Cook, stirring, adding tiny amounts of xanthan gum until sauce reaches your desired consistency. Now add—using only a drop at a time—the caramel flavoring. Whisk and taste after each drop until the flavor is right for you 🙂
Pour over servings of rice pudding, and serve.