It’s hard to believe that it’s already the year 2021, isn’t it? And could you imagine a better way to start a new year than with a bowl full of rice pudding? I certainly can not.
I really like to have a sweet dish for lunch every now and then. At the same time, however, it is still important to me that I always make sure to eat two to three servings of veggies at least twice a day in my daily routine. I don’t know what the classic rice pudding looks like for you in terms of vitamins. But for me, it only gets topped with a few fruits. Therefore, I thought about how you could also incorporate a few additional vitamins and fiber into such a delicious sweet meal.
my secret ingriedent: caramelized cauliflower
I’m sure many of you have heard of the idea of using cauliflower as a low-calorie and low-carb rice substitute. In fact, on my blog you can already find such a cauliflower rice recipe with pesto. Be sure to check it out if you’ve never tried something like this before or haven’t become a fan of it yet. However, I really need real rice for my rice pudding, I decided to use a mixture of cauliflower and rice. This way, the rice pudding is still incredibly creamy and filling, while also containing more vitamins and fiber.
But of course, no one truly wants a rice pudding to taste like cauliflower. To prevent that, I caramelize the cauliflower crumbs with a little coconut blossom sugar. I used the cinnamon coconut blossom sugar from Janur for this purpose (advertising without commission). This gave my entire rice pudding an incredibly delicious coconut cinnamon note.
For the topping here, I went for hot raspberries with a bit of cinnamon. After all, berries and rice pudding are always a wonderful combination. But of course, as always, you can let your creativity run wild. Just take what you have at home and what tastes best to you.
I hope you like the recipe and give it a try. I look forward to seeing your creations and comments.
Rice Pudding with Cauliflower
- 100 g cauliflower
- 80 g short-grain white rice
- 1/2 tsp coconut blossom sugar
- 20 g erythritol
- 200 ml non-dairy milk e.g. soy or almond milk
- 80 ml water
- 60 g egg white optional
- 100 g frozen raspberries
- 1 tsp cinnamon
- 1/2 tsp coconut oil
- Wash the cauliflower thoroughly, put it in a food processor or blender and chop it well. Heat a small pot, add the coconut oil and cauliflower and let it brown well for about 4 minutes. Then add the coconut blossom sugar and about a tsp of the erythritol and let the cauliflower caramelize for another two minutes.
- Next add the rice, milk and water, bring to a boil and then let it simmer over medium heat, stirring occasionally, for about 20 minutes
- Once the rice pudding is soft and has absorbed the liquid, reduce the heat to a low setting. Then stir in the remaining erythritol, cinnamon and egg whites.
- Place the raspberries in a small bowl and microwave them briefly. (Alternatively, this can also be done in a small pot on the stove). Finally, just fill the rice pudding into a bowl, pour the warm raspberry sauce on top of it and top it with more berries or something similar if you like.
- calories: 456 kcal
- fat: 6 g
- carbohydrates: 81 g
- protein: 15 g