Faux Rice Pudding

Faux Rice Pudding

Bear with me on this. Rice pudding. Only not.

I’ve used cauliflower as a substitute for rice in a yummy stirfry dish, so I figured, why not? Obviously, it has a slightly different taste than traditional rice pudding, but it’s still a pretty good reminder of the traditional, calorie laden comfort food.

So, here goes.

2 Cups raw cauliflower pulsed in a food processor until it is “rice-like”

1/4 Cup raisins (optional: extra for sprinkling on the top)

2 Egg whites

1/2 Cup coconut milk (optional: drizzle some extra on the top of individual servings right before serving)

1 Tbs. ground cinnamon

1 1/2 tsp. vanilla extract

1 Tbs. coconut sugar crystals

Lightly spray a non-stick loaf pan with cooking spray. Mix all ingredients directly in the pan and stir. Bake in preheated oven at 350 F for about 30-35 minutes until firm and top is golden. Let sit 5-10 minutes to set up before serving.

Serves 4

Calories 119/Carbs 17/Fat 5/Protein 5

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