“Rice” Pudding

Instead of leftover rice, this recipe uses cauliflower and spices to bring you a healthy alternative that will keep you in ketosis throughout your morning.

PREP TIME 5 mins

COOK TIME 10 mins

MAKES 3 cups

SERVING SIZE 1½ cups

2 cups cauliflower rice

1 cup coconut cream

¼ tsp liquid stevia

1 tsp ground cinnamon

2 tsp pure vanilla extract

½ tsp sea salt

1 large egg yolk

1. Set the air fryer temp to 320°F (160°C).

2. In a large high-sided baking dish, combine the cauliflower rice, coconut cream, liquid stevia, cinnamon, and vanilla extract. Mix until uniform in color.

3. Place the dish in the fryer basket and cook until a slight brown color appears on top and the cream has thickened, about 10 minutes.

4. Remove the dish from the fryer basket and mix in the egg yolk until well combined. Place the pan back in the fryer basket and cook until thick, about 2 minutes more.

5. Remove the dish from the fryer basket and stir the pudding to ensure it’s well mixed. Allow to cool slightly before serving.

Tips Depending on the size of your cauliflower rice, you might need to increase the cooking time to allow the rice to become sufficiently cooked and tender to resemble rice. Before adding the egg yolk, cook the rice for 3 minutes at a time until the desired level of tenderness is reached. Store the cooked pudding in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 weeks.

NUTRITION PER 1½ CUPS:

440 CALORIES

41g TOTAL FAT

9g NET CARBS

6g PROTEIN

5g DIETARY FIBER

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