How about a dark, rich, creamy chocolate pudding for 1g net carbs? You got it! Shiritaki rice replaces the tapioca to give you a similar texture with zero added carbs, fat or protein!
1 Serving =
Calories: 103
Carbs: 1g (2%)
Fat: 8g (73%)
Protein: 6g (25%)
Drain and THOROUGHLY rinse shiritaki rice in a strainer.
Place rice in a medium saucepan and heat on high until no more liquid comes out of it. Remove from pan and set aside.
Note: Dry roasting the rice like this improves the texture and gets rid of the unpleasant smell of the liquid it comes in.
Beat eggs with vanilla in a medium bowl and set aside.
In the pan you used for the rice, heat the remaining ingredients on medium high until gelatin and sweetener are completely dissolved and it's starting to thicken.
Remove from heat.
Very slowly pour about half of the hot mixture into the eggs while whisking constantly to temper them.
Add egg mixture back to the pan and cook very slowly on medium-low heat whisking constantly until just thickened. Do not over cook or it will curdle.
Remove from heat and immediately stir in cold rice then divide evenly between 4 bowls. Cover and refrigerate several hours.
Ingredients
Directions
Drain and THOROUGHLY rinse shiritaki rice in a strainer.
Place rice in a medium saucepan and heat on high until no more liquid comes out of it. Remove from pan and set aside.
Note: Dry roasting the rice like this improves the texture and gets rid of the unpleasant smell of the liquid it comes in.
Beat eggs with vanilla in a medium bowl and set aside.
In the pan you used for the rice, heat the remaining ingredients on medium high until gelatin and sweetener are completely dissolved and it's starting to thicken.
Remove from heat.
Very slowly pour about half of the hot mixture into the eggs while whisking constantly to temper them.
Add egg mixture back to the pan and cook very slowly on medium-low heat whisking constantly until just thickened. Do not over cook or it will curdle.
Remove from heat and immediately stir in cold rice then divide evenly between 4 bowls. Cover and refrigerate several hours.