Basmati Rice Pudding
This is my Basmati Rice Pudding – a spin on traditional rice pudding, but to make this lower carb I use basmati rice instead of traditional pudding rice, I wash the rice really well to remove as much starch as possible and I add plenty of full fat milk and cream to help to pair the carbs.
Rice pudding is higher carb than many of my other GD friendly puddings.
Please only try this recipe if you tolerate rice well
You need to have tried rice with well paired meals before giving this recipe a go as it is not as low carb as most of my other recipes and if you personally do not tolerate rice well then this would not be a suitable recipe for you.
This recipe benefits from extra pairing to play safe, adding nuts, seeds and extra cream will help make the rice pudding more tolerable
You can make this rice pudding on the hob, but I prefer to make it in the slow cooker as it is so easy and I can leave the slow cooker to do all the work!
Please note: this recipe makes a big pan full of rice pudding suitable for a large family. If you do not need as many servings you can use half the amounts used.
Basmati Rice Pudding
Ingredients
- 200 grams basmati rice brown or white (rinse rice well to remove starch)
- 800 ml full fat whole milk or fresh almond or coconut milk (plus extra milk if needed)
- 1 whole vanilla pod split lengthways and seeds removed, or a tsp of vanilla extract
- 0.5 tsp salt
- 1 tbsp xylitol or erythritol sweetener
- 2 tsp ground cinnamon (optional)
- 300 ml double cream or coconut cream
- 1 tbsp butter or coconut oil
- 1 pinch nutmeg grated (optional)
Instructions
To prepare the rice
- Wash rice in a sieve well with water to rinse away as much starch as possible. Do this until the water runs clear then add to a saucepan or slow cooker. Alternatively, the rice can be washed and left to soak in water for 20 minutes, drained and then placed in the saucepan/slow cooker
To cook in the slow cooker
- Rub some butter or coconut oil around the inside of the slow cooker to line and prevent sticking
- Add the rice, 800ml of milk, 200ml of cream (reserve the other 100ml of cream to add at the end), vanilla and salt to the rice, stir through and cover. Cook on high for 3 hours or low for 6 hours NOTE: a skin will form on the top of the rice pudding while cooking, this can just be stirred through
To cook on the cooker/hob
- Add the arice, 800ml milk, 200ml of cream (reserve the other 100ml of cream to add at the end), vanilla and salt to the rice, stir through and bring to a boil over medium-high heat
- Reduce the heat, cover and simmer for 30-45 minutes stir a couple of times whilst cooking, until the rice is cooked and tender NOTE: a skin will form on the top of the rice pudding while cooking, this can just be stirred through
- Turn the heat off, but keeping the saucepan covered allow the rice to sit for 10 more minutes
To finish the rice pudding
- Pour in the reserved 100ml of double cream, stir and add additional milk as needed to get the rice pudding to the consistency you like
- Mix in the sweetener and cinnamon if using and stir well. Taste and adjust the amount of sweetener to your liking
- Serve with whipped cream, or pour over more double cream, chopped or flaked nuts (toasted flaked almonds or crushed pistachios work brilliantly in this recipe) and a sprinkle of cinnamon and a fine grating of nutmeg
