Ingredients:

1 cup Unsweetened Almond Milk

1 cup Heavy Cream

1/2 cup Monk Fruit

1 piece star anise

1 cinnamon stick

1 teaspoon Vanilla Extract

12 ounces Cauliflower Rice raw

3 Egg Yolks

¼ tsp Xanthan gum *(or ½ tsp) *(see note)

1 Lemon NOTE: Slice 1-2 peels, vest the rest (place zest to the side)

1 ½ teaspoon Cinnamon ground

½ tsp nutmeg

*NOTE:* take 1 ½ tsp of Cinnamon and 1/2 tsp nutmeg mix together, set aside

*(This mixture will be to sprinkle on the finished product)*

Instructions:

In a medium saucepan add the almond milk, heavy cream, monk fruit, cinnamon stick, pinch of salt, 1 piece star anise and 1 lemon peel slice (I love lemon so I add two slices of lemon peel), vanilla and mix well over medium heat

Cover and bring to a simmer, 5 minutes

Uncover, add the cauliflower rice and 1 tbsp of the lemon zest

Simmer uncovered for 15-20 minutes, (stirring once in awhile)

Now remove the lemon peel (discard)

Next Step:

In a small bowl add the egg yolks and whisk together

In the same small bowl ladle a small amount of the rice pudding into the yolks while whisking to temper the eggs, whisk in a second ladleful

Pour the egg mixture into the saucepan and whisk well

Place back over medium heat and simmer while stirring for 10-15 minutes

Remove from heat and add ¼ tsp of Xanthan Gum, stir well (let sit for 5 minutes)

Note:* (if you need a little more you can add another ¼ tsp (BUT, wait for at least 5 minutes before adding the other ¼ tsp)

*It will thicken once you place it on your serving dish.

Place in serving dishes or cups and sprinkle with cinnamon mixture (take 1 ½ tsp of Cinnamon and 1/2 tsp nutmeg mix together, to sprinkle on the finished product)

Serve warm or cold (I love it warm)

ENJOY!!!

Rice Pudding ~ Dessert~ Keto~ Jeleszinhas recipes

Servings: 6 ~ Calories: 189 ~Net Carbs: 4 g

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