Rice Pudding
Total time: 25 minutes
Serves: 4
Ingredients:
- 1 packet Slendier Shirataki Rice
- 2 tablespoons sultanas
- 1 teaspoon rum extract
- ½ cup raw cashews
- 1¼ cup water
- ¼ cup maple syrup
- ¼ teaspoon cinnamon
- Pinch freshly grated nutmeg
- Pinch salt
- 2 tablespoons cornstarch
Instructions:
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Drain and rinse the Slendier Shirataki Rice according to package instructions.
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Place the sultanas and rum extract in a small bowl and toss the sultanas to coat them in the rum. Set aside.
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To a small high-speed blender, add the cashews and water and blend until smooth and creamy and save ¼ cup of it.
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To a medium saucepan on medium-high heat, add the rice, the rest of the cashew milk, maple syrup, cinnamon, nutmeg, and salt. Stir for 5 minutes.
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In the meantime, make a cornstarch slurry by whisking together the saved cashew milk with the cornstarch.
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When the rice starts to simmer gently, add in the cornstarch slurry and mix for a further 5-7 minutes until it has thickened and is creamy.
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Remove from heat and serve. You can enjoy it hot or cold.