Brûléed “Rice” Pudding
This is a creamy, easy, no-cook pudding enriched with protein. The kelp noodle rice has a texture that is somewhere in between rice and tapioca. You can eat this as is or top it with monk fruit and brûlée the top for a special treat. This recipe uses the egg thickening idea from Maria Emmerich’s chocolate protein pudding.
Servings 4
Calories 266kcal
Ingredients
- 7 hard boiled eggs peeled
- 1 tablespoon collagen
- 2 tablespoons vanilla protein powder egg white based
- 1 cup coconut milk or heavy cream, if not dairy-free
- 1/4 cup monk fruit powdered, or liquid sweetener, to taste
- 1/4 teaspoon cinnamon ground
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 8 ounces miracle noodle rice
- monk fruit golden, for the brûlée
Instructions
- Pour the kelp noodle rice into a fine mesh strainer and rinse with hot water then let drip dry in the sink, shaking the strainer a bit to get any excess moisture off.
- Combine all ingredients except the “rice” and golden monk fruit in a high powdered blender and blend on high until completely smooth. Stir in the “rice.” Refrigerate overnight before serving for best taste.
- To serve, spoon into individual dishes, sprinkle golden monk fruit over top and use a culinary torch to brown the sweetener and form the brûlée. Serve within a few minutes (the brûlée will melt if left for too long).
Notes
Leave out the protein powder if making this for dessert and you don’t need any extra protein. Made this way, the nutrition is Calories: 266 cal, Carbs: 4g, Fiber: 1g, Fat: 21g, Protein: 14g.
Makes 3 cups, serving size: 3/4 cup.
Nutrition
Calories: 266kcal | Carbohydrates: 4g | Protein: 14g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 326mg | Sodium: 193mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg