Something that I ate a lot as a kid was rice pudding in the evening. The chewy rice mixed into the cream along with sweet raisins and a hint of cinnamon was a nice treat and this recipe re-creates just that!
Serves: 1-2 people Yields: 2 cups
Calories: 619 Macronutrient Ratio (Carb/Protein/Fat): 80.8/4.1/15.1
Prep Time: 15-30 minutes
- Food Processor
- ½ of a jicama or 1 cup of cauliflower
- 1 young thai coconut
- 2-3 dates
- ¼ cup of raisins
- 1 tbsp vanilla
- 1 tsp cinnamon
- First peel the jicama. Start by chopping the top and bottom off of the jicama and then peel the sides by using a chef’s knife to hug the contours of the side of the jicama as you peel the skin off. Cube the jicama and process lightly in the food processor with S-blade until it resembles rice.
- Make the pudding by blending the coconut, dates and vanilla along with enough coconut water to achieve a thick pudding consistency.
- Stir the jicama into the pudding along with raisins, and sprinkle cinnamon on top.
Both jicama or cauliflower work great in this recipe!