I just made rice pudding using caulirice. It was WONDERFUL!
1 1/2 cups caulirice
1 cup almond milk, divided
1 cup heavy cream
1/3 cup xylitol
1/4 teaspoon salt
1 egg, beaten
1/2 cup homemade craisins (make by cooking cranberries with xylitol)
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions
1. Cook the caulirice (shredded cauliflower) and drain off any moisture.
2. In a saucepan, combine 1 1/2 cups cooked caulirice, 1/2 cup almond milk, cream, xylitol and salt. Cook over medium heat until thick and creamy, stirring to prevent burning, 15 to 20 minutes. Stir in remaining 1/2 cup almond milk, beaten egg, and craisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
I added toasted coconut, cinnamon and a touch of nutmeg as I had some left over from another dish and wanted to use it up.
I also made extra caulirice and put it in a casserole dish with a little onion and red bell pepper on it, sliced up a cooked pork loin chop, mixed nearly melted butter with cajun seasoning and Italian seasoning and sprinkled it over the top. Baked it for 15 minutes or so and ate it up! It was worth mentioning. If I wasn't full, I'd eat more of it.
