This shirataki rice pudding with peaches and macadamia milk is a light, creamy alternative to traditional rice pudding. Made without grains, dairy, gluten, or added sugar, it combines juicy seasonal peaches with shredded coconut, crunchy macadamias, and vanilla. Serve it chilled for a refreshing, lower-carb summer dessert or sweet afternoon treat.
Shirataki Rice Pudding: A Grain-Free Alternative
Traditional rice pudding is comforting and delicious, but it can also be quite high in carbohydrates. Shirataki rice offers a lighter, grain-free alternative while still giving the pudding some of its characteristic texture.
Also sold as Miracle Rice or konjac rice, shirataki rice has a neutral flavor that absorbs the vanilla, peaches, coconut, and creamy macadamia milk. It doesn’t taste or feel exactly like traditional rice, but it works beautifully in this chilled pudding — especially when you want something light and gently sweet.
This recipe is gluten-free, dairy-free, lectin-free, grain-free, and made without added sugar. Because it contains peaches, I prefer to call it lower-carb rather than strictly low-carb or keto.
A Light Summer Dessert with Peaches
I originally created this recipe when I had a few Texas peaches that were becoming very ripe. I started thinking about what I already had in the kitchen, and the combination of peaches, shirataki rice, macadamia milk, and macadamia nuts came together naturally.
The peaches soften as they cook and create a lightly fruity base for the pudding. Shredded coconut adds texture and taste, while chopped macadamias provide a little crunch. The pudding is especially good served cold, once the agar agar has had time to set and thicken it.
Macadamia Milk Options
You can use either homemade or store-bought macadamia milk. If buying it, choose an unsweetened version with the simplest ingredient list you can find (you can also use other plant milk if you prefer).
For the homemade version, follow my recipe for homemade macadamia milk. You can also make the exact amount needed for this pudding by blending:
- 1 1/2 tablespoons raw macadamia butter
- 6 fluid ounces (about 180 milliliters) water
Blend on high until completely smooth. You can use store-bought macadamia butter or make your own using my homemade macadamia butter recipe.
Preparing Shirataki Rice
Shirataki products have a characteristic smell when first opened, so they should be drained and rinsed thoroughly. Briefly boiling the rice for two to three minutes further refreshes its flavor and prepares it to absorb the other ingredients.
After boiling, drain it well before adding it to the cooked peaches. This helps prevent excess water from diluting the pudding.
How to Serve Shirataki Rice Pudding
Allow the pudding to cool before refrigerating it. Agar agar thickens as it cools, so the texture will become creamier and more cohesive once fully chilled.
Serve it cold, topped with a few dark chocolate flakes. You can also add extra chopped macadamias, toasted coconut, or a few slices of fresh peach.
For more low-carb pudding recipes, try my Shirataki Noodles Chocolate Pudding with Almonds, Basil Seed Pudding with Cherries and Pistachios, or Pumpkin Spice Basil Seed Pudding.
*This post contains affiliate links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.
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Shirataki Rice Pudding With Peaches and Macadamia Milk
- Prep Time: 10 minutes
- Chilling time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Low-Carb
Description
This shirataki rice pudding with peaches and macadamia milk is a light, creamy alternative to traditional rice pudding. Made without grains, dairy, gluten, or added sugar, it combines juicy seasonal peaches with shredded coconut, crunchy macadamias, and vanilla. Serve it chilled for a refreshing, lower-carb summer dessert or sweet afternoon treat.
Ingredients
- 1 (7-ounce / 200-gram) package organic shirataki rice, also sold as Miracle Rice (2 servings)
- 2 ripe peaches
- 2 teaspoons golden monk fruit or allulose sweetener (or to taste)
- 1 cup macadamia milk
- 3/4 teaspoon vanilla extract
- 4 tablespoons unsweetened shredded coconut
- 3 tablespoons macadamia nuts, roughly chopped
- 1 teaspoon agar agar
- Dark chocolate flakes, or a few peach slices, for serving
Instructions
- Drain the shirataki rice and rinse it thoroughly under cold running water. Add it to a small saucepan of boiling water and boil for 2–3 minutes. Drain well and set aside.
- Peel and cube the peaches. Add them to a saucepan with 2 teaspoons of monk fruit sweetener. Cook over low to medium heat for about 10 minutes, stirring occasionally.
- Add the drained shirataki rice and cook with the peaches for another 2–3 minutes.
- Add the macadamia milk, vanilla extract, shredded coconut, and chopped macadamias. Stir well and bring the mixture to a gentle boil.
- Reduce the heat and simmer for about 5 minutes, stirring frequently. Taste and adjust sweetness if needed.
- Add the agar agar and stir well. Continue simmering for another 5 minutes.
- Remove from the heat and allow the pudding to cool. Refrigerate until chilled and thickened.
- Serve cold, garnished with dark chocolate flakes.
Notes
To make 1 cup of macadamia milk for this recipe, blend 1 1/2 tablespoons raw macadamia butter with 1 cup water until completely smooth.
Shirataki rice may also be labeled konjac rice or Miracle Rice.
Agar agar thickens as it cools, so the pudding will not reach its final consistency while it is still warm.
The amount of sweetener needed will depend on the ripeness of your peaches and your preferred level of sweetness. Adjust if needed.
Store the pudding covered in the refrigerator.
1 Comment
Kristi Shanks
June 7, 2018 at 2:16 amI really meant to give this recipe 5 stars. I love it and have made it several times. Lately, I have made it without the peaches and it is still so good!