AuthorDr. Richard Lipman, M.D.DifficultyIntermediate

Prep Time8 minsCook Time16 minsTotal Time24 mins
 12 oz Birdseye Frozen Cauliflower Rice
 1 cup unsweetened almond milk
 2 tsp cinnamon
 2 Stevia packets
 ¼ cup boxed egg whites(or 2 eggs)
 ½ oz raisins(about 1/2 of small box)
  oz Chia seeds
1

Combine 2 cups cauliflower rice with milk to a sauce pan, turn to medium heat add remaining ingredients and bring to a simmer (about 4-5 minutes)

Add remaining 2 cups cauliflower rice until you get desired consistency (you may not use it all) turn flame to low, stir constantly until thickened (about 4-5 minutes.) Cover and allow to continues to thicken

Refrigerate overnight for best taste and consistency.

Nutrition: 1 cup: 66 calories, 14 carbs (can be reduced to 4 carbs by eliminating raisins vs. Rice Pudding with raisins: 380 calories, 90 carbs.

Cauliflower rice pudding

Ingredients

 12 oz Birdseye Frozen Cauliflower Rice
 1 cup unsweetened almond milk
 2 tsp cinnamon
 2 Stevia packets
 ¼ cup boxed egg whites(or 2 eggs)
 ½ oz raisins(about 1/2 of small box)
  oz Chia seeds

Directions

1

Combine 2 cups cauliflower rice with milk to a sauce pan, turn to medium heat add remaining ingredients and bring to a simmer (about 4-5 minutes)

Add remaining 2 cups cauliflower rice until you get desired consistency (you may not use it all) turn flame to low, stir constantly until thickened (about 4-5 minutes.) Cover and allow to continues to thicken

Refrigerate overnight for best taste and consistency.

Nutrition: 1 cup: 66 calories, 14 carbs (can be reduced to 4 carbs by eliminating raisins vs. Rice Pudding with raisins: 380 calories, 90 carbs.

Cauliflower rice pudding

Cauliflower Riced Pudding

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