Copycat Rice Pudding THM E
Servings 2
Ingredients
- 1 C Egg Whites
- 1/2 C Brown Rice
- 1/4 C Almond Milk
- 1 T Peanut Flour
- 1-2 Pinches Salt
- 1/2 C Protein Powder, Vanilla or Unflavored If using sweetened you will probably need to adjust sweetener
- 1/4 C Gentle Sweet See note above and you can adjust with different brands of on plan sweeteners
- 1/2 t Gluccie or Xanthan Gum
- 1 t Vanilla Extract
- Sprinkle Cinnamon or Nutmeg
Instructions
- Cook 1/2 cup of brown rice with 1.5 cups of water. You can use the microwave or the stove however you like to cook your rice. Make sure you overcook it. The great texture of rice pudding comes from a kind of mushy grain of rice. To achieve this you must overcook your rice.
- Scramble the egg whites in a non stick pan or use a spray of coconut oil if you have a pan that sticks. Gently, soft scramble them just until they are set. Do not over cook, this will cause a weird texture and flavor. You can microwave the egg whites in a microwave safe container or steamer, check every minute to make sure they are not over cooking. You can also cook them in your cooking style blender although, I have not had luck with that!
- Add egg whites to the blender
- Add all of the other ingredients to the blender EXCEPT the rice and cinnamon. If you do not want to use Gluccie, you can bloom 1/2 tsp gelatin in your almond milk for a few minutes before you add it to your blender.
- Mix in the entire batch of overcooked rice to the blended pudding. Do not blend the rice. That should be added after blending is complete
- Top with Cinnamon or nutmeg, if desired
- Eat it warm if you like, or chill for at least 30 minutes to cool down and set up a bit more. This will be good in the refrigerator covered for several days!
