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 teaspoon 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.
Notizen
nutritional values per serving:
calories: 456 kcal
fat: 6 g
carbohydrates: 81 g
protein: 15 g
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