Tuesday, March 5, 2019
Rice Pudding is made all over the world. It might have originated in Spain (but to be honest, I have no clue) where it is called Arroz con Leche which literally means Rice with Milk. It came to the States from Europe. Recipes vary some, so you might even discover that you could hate and love rice pudding at the same time. One recipe might include an ingredient (or spice) that you like, but the other includes something very repelling to you. It is all about how you design the dessert to your tasting.
Distribute the Keto Rice Pudding in 4 nice-looking cups. Let cool down completely in the fridge (overnight is best), and sprinkle with cinnamon powder before serving.
A serving comes out to be approximately 460 Calories,
Prep Time 5 minutes
Cook Time 20 minutes
INGREDIENTS
- 1.5 cup konjac rice strained
- 2 cups heavy cream
- 1/3 cup erythritol or sweetener of choice
- 1/4 tsp. salt
- 1 bean vanilla seeds
- 1 stick cinnamon
- 1 piece star anise
- 3 seeds cardamom optional
- 1 large egg
- 1 Tbsp. butter
- 3 oz. dried tart cherries optional, instead of raisins
INSTRUCTIONS
Get the instruction @ www.mysweetketo.com
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