Description

This old fashioned baked custard style rice pudding is a special low carb, keto dessert. You would never know it's made with cauliflower rice!

Ingredients

Units Scale

6 eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup sugar substitute ( I used Swerve & Allulose)*
2 teaspoons pure vanilla extract
pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (a bit more for topping)
1 10 oz .package frozen cauliflower rice *

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Instructions

Cook the cauliflower rice for approximately 3 minutes in microwave or in a skillet. The rice should not be fully cooked, but still slightly firm.
Pour rice into a clean kitchen towel and wring out as much liquid as possible. Leave in the towel and set aside while you make the pudding.
Lightly grease or butter 2 quart casserole dish.
In a mixing bowl, whisk the eggs and then whisk in the milk.
Stir in the sweetener, vanilla, salt and spices . Fold in the cauliflower rice
Pour pudding into the prepared casserole dish
Put casserole into a larger pan with water up to about an inch or so onto the casserole dish.
Bake in a 350° oven uncovered for approximately 55 -60 minutes. Gently stir the pudding after about 30 minutes so that the cauliflower rice doesn't stay settled on the bottom of pudding.
The pudding is done when a thin knife inserted in the center comes out clean.

Notes

*Allulose is slightly less sweet than some other sugar substitutes. I do like to mix together different sweetners. I think the combinations give a better flavor. You may want to taste a bit of the egg mixture for sweetness before you bake it.

*Partially cook the bag of cauliflower rice in the microwave or in a sauce pan. You want it to be an "al dente" texture. It should not be hard nor soft. It will continue to cook in the oven. I cook mine about 3 minutes.

**The water bath is important to allow the custard to cook at an even temperature.