Un-Rice Pudding: Raisin Haters Move On

4 11 2013

The week of comfort food continues…
I love rice pudding..but rice no longer loves me. I miss a steaming bowl of warm rice pudding and I use to make it quite often. Probably one of the reasons why I needed WLS..lol

The fondest memory of rice pudding was at the cottage. As kids we use to head up to Crane Lake Resort every year for the last two weeks of summer. Three generations of Dunnells would be up there fishing, water skiing and running around with lighted cat tails (fire and children.. can you tell it was the 70s?)
Every night all 8 of us would head to the lodge and they would cook us a meal. One night they made rice pudding, still warm, and served it to us in cereal sized bowls. I remember after a long day of fishing and running off the dock swimming, that rice pudding was the perfect ending to a perfect day.

Can Cauliflower be the new Rice? Yes, yes it can.

I know some of you are highly skeptical of this dessert as it may *seem* like a weird pairing. If you were a hardcore rice pudding fan, like myself, this is a good substitute. This can be made for your morning “oatmeal”, snack, or a dessert. Based on an old weight watchers recipe, this version is way lower carbs, no sugar and uses coconut milk so make it friendly for the lactose intolerant.

Un-Rice Pudding

Adapted from a Simply the Best Weight Watchers cookbook

2 cups of rice cauliflower, uncooked
1 can of coconut milk, full fat
1/4 cup of Splenda, or sweetener of choice
2 tsp vanilla extract
2 eggs, large, beaten
1/3 cup of water
2 tbsp of arrowroot starch (or potato starch or if you must corn starch)
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cardamom (optional)
a splash of rosewater (if you want)


Grab a pot and put it over medium heat on the stovetop. Add the riced cauliflower and stir occasionally. You are in essence steaming the water off the cauliflower. This should take about 10 minutes. Add coconut milk and Splenda and let the mixture come up to a simmer.

On the side in another bowl, mix the eggs, water and starch together. Once the mixture is simmering, add the egg mixture to the hot simmering mixture and stir until the the pudding thickens.

At this point pull it from the heat, mix in spices and raisins. This should make 8 servings or even less if you want to have a big bowl.

I based my nutrition on 8-1/2 cup servings.
Calories 132, Carbs 11g(NET 10), Fat 8g, Protein 2g, Sugars 7g




3 responses

16 12 2013

How do you make cauliflower rice!

17 12 2013

Hey Deb,

You use a grater and grate the cauliflower like you would cheese. The texture becomes ‘rice-like’.
Good luck

2 01 2014

All you do is take raw cauliflower and grate it. Tada riced cauliflower!!
good luck

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