Low-Carb Rice Pudding

Step 1Prepare the shirataki (konjak) rice according to packet instructions: Drain and place in a sauce pan filled with water. Boil for 2-3 minutes, and pour through a fine mesh sieve to drain. Set aside.

Step 2Place the nut milk, cream and vanilla in a small saucepan and heat over med heat until very hot, but not boiling.

Step 3Meanwhile, combine egg yolks, erythritol and xanthan gum in a large mixing bowl and whisk well until smooth and well combined.

Step 4Take the hot milk and add a very small amount (¹/₈ cup) at a time to the egg yolks, whisking well in-between.

Step 5Once all of the milk is combined with the egg yolks, pour the mixture back into the saucepan and heat again until the custard is thick and creamy. Add the shirataki rice and stir through.

Step 6Optionally, serve with a sprinkle of nutmeg. This low-carb rice pudding can be served warm (my favourite) or cold. Once cold, the custard will be set. You can add flavours to this as you like; orange zest is lovely, as is cinnamon. Store well-covered, in a container in the refrigerator for up to 3 days.