How to Make “Rice” Pudding

Ingredients

• 6 large egg yolks
• ½ cup unsweetened cashew milk (or hemp milk if nut-free, or heavy cream if not dairy-sensitive)
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 teaspoon vanilla extract or other extract of choice, such as cherry
• ¼ cup coconut oil, melted (or melted unsalted butter if not dairy-sensitive)
• 1 (8-ounce) package Miracle Rice
• Ground cinnamon
• Melted unsalted butter or ghee, for drizzling (omit for dairy-free)

1. In a medium-sized bowl, combine the egg yolks, cashew milk, sweetener, and extract. Slowly mix in the melted coconut oil so the eggs don’t cook unevenly. Set the bowl over a saucepan of simmering water.
2. Whisk the mixture constantly and vigorously until it is thick enough to coat the back of a spoon and an instant-read thermometer inserted into the mixture registers 140°F, 3 to 5 minutes.
3. Remove the mixture from the water and stir in the Miracle Rice. Add cinnamon to taste. Serve warm or chilled, garnished with a dusting of extra cinnamon and a drizzle of melted butter, if desired.
4. Store extra pudding in an airtight container in the refrigerator for up to 4 days.