OK, I love Indian Rice Pudding. It is delightfully sinful and with my recent lifestyle changes (low0carb for life, baby!) I was missing this delicious treat and after 2 batches, I found the perfect recipe! I have to say that this tastes like the real thing and is pretty addictive.
2 tablespoons unsalted butter or ghee
2 cups of uncooked, riced cauliflower (pulse this through the food processor use use a ricer) (or for the regular carb-lovers, use fully cooked long-gran rice or basmati rice)
1/2 cup heavy whipping cream
1/4 cup sugar, honey or sugar substitute
3/4 cup coconut milk
½ tsp. lightly crushed saffron
1/4 teaspoon ground cardamom
1 1/2 ounces raisins (I like to use sugar-free dried cherries, blueberries or chocolate chips)
1/3 cup unsalted slivered almonds
In a large nonstick saute pan over medium heat, melt the butter combine the cauliflower, heavy cream, sugar substitute, coconut milk, crushed saffron (if you have it) and cardamom.
Continue to stir the mixture until it comes up to a boil, decrease the heat to low, cover and allow it to cook for 10-15 minutes until it thickens.
Once the cauliflower has fully cooked, remove from the heat and add the raisins and slivered almonds.
Portion out the “rice” pudding and cover with plastic wrap, have the plastic wrap touch the top to keep it from forming a “skin.”