Every once in a while, I missing having some rice pudding.
Even though rice does not contain a damaging prolamin protein like the gliadin protein in wheat or the zein in corn, it still contains a mixture of unhealthy components. Wheat germ agglutinin, for instance, the very same protein in wheat, is also in rice, ready to exert its gastrointestinal toxic effects such as direct inflammatory injury to the intestinal lining, blocking the hormone cholecystokinin and thereby causing bile stasis that leads to gallstones, and blocking release of pancreatic enzymes and thereby disrupting the process of normal digestion. Rice also contains an amylopectin carbohydrate that sends blood sugar and insulin sky-high. One cup of cooked rice contains 44 grams of net carbs, more than enough to send your blood sugar skyward. And then there’s the arsenic issue that is proving to be worse than everyone feared.
Nonetheless, I miss a bowl of warm rice pudding swimming in cream or whipped cream. So I thought I’d give it a try with riced cauliflower that shares none of the problems of rice. I found the flavor profile a bit different but, because the cauliflower tends to take on the flavors of the ingredients, such as cinnamon and nutmeg, it still yields those familiar flavors. To save time and effort, I started with Trader Joe’s pre-riced cauliflower. You can, of course, do it yourself and pulse the cauliflower in a food processor or chopper.
Recipes for rice pudding typically use either a saucepan/stovetop method or an oven method. I found that a combination of the two yielded a better result with the cauliflower, though added a bit more work. Serve pudding topped with heavy cream, whipped cream, or “as is.” If kids are in the vicinity, you can sprinkle a few raisins over the top, but just go lightly—at 110 grams net carbs per cup or 7 net carbs per tablespoon, the raisins pile up the sugar exposure pretty quickly. Without raisins, the entire recipe yields 16 grams net carbs, or less than 3 grams net carbs per serving.
Makes 6 servings
1 13.5-ounce can coconut milk
16 ounces riced cauliflower
2 tablespoons Virtue Sweetener or other sweetener equivalent to 1/2 cup sugar (or to taste)
2 teaspoons ground cinnamon (additional for sprinkling on top, if desired)
1 teaspoon ground nutmeg
Dash sea salt
Preheat oven to 375 degrees F.
In a medium oven-safe saucepan over high heat, bring coconut milk to a boil. Stir in cauliflower and turn heat down to medium. Cook for approximately 10 minutes or until cauliflower softened.
Stir in sweetener, cinnamon, nutmeg, and salt. Taste for sweetness and adjust, if necessary. Remove from heat and allow to cool for 5 minutes.
In small bowl, whisk eggs, then add to cauliflower mixture and mix thoroughly. Sprinkle with additional cinnamon over top, if desired.
Transfer saucepan to oven and bake for 30 minutes.