An alternative use of konjac rice that those who follow a ketogenic diet always have in the pantry. Easy to make and really good to taste, both warm and cold.
Keto Rice Pudding
Ingredients for 4 servings
200g of konjac rice
120ml Unsweetened Vanilla Macadamia Nut Milk
240ml can of cream or coconut milk
A few drops of Simply Keto Natural Vanilla Flavor
1 teaspoon of Xanthan gum
4 yolks
50g of erythritol
1 pinch of nutmeg or cinnamon (optional)
Preparation
1. Rinse and cook the konjac rice for 2-3 minutes in boiling water and drain well with a fine mesh strainer
2. Put the milk, cream (or coconut milk) and vanilla in a saucepan and heat over medium heat until very hot but not boiling
3. In a bowl, in the meantime, beat the egg yolks with the erythritol and xanthan gum until you have a smooth cream
4. Add the hot cream very little at a time to the egg mixture and mix well each time
5. When the cream is homogeneous, put it back in the saucepan on the heat and heat, stirring constantly until you have a thick cream, then add the konjac rice
6. Stir and cook just a couple of minutes on very low heat to mix, then sprinkle with cinnamon or nutmeg (optional) and remove from the heat
The rice pudding can be served warm or cold by mixing it before consuming it and, if desired, it can be enriched by adding more cinnamon or flavorings to taste.
It can be kept in the refrigerator in a tightly closed container for about 3 days.
