“Rice” Pudding

prep time: 5 minutes cook time: 5 minutes yield: 4 servings

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
(see here)
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