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Miracle Rice Pudding With Macadamia Milk and Texas Peaches

Miracle Rice Pudding With Macadamia Milk and Peaches

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Description

This creamy miracle rice pudding, made with macadamia milk, is an easy and delicious low-carb dessert that’s gluten-free, lectin-free, and dairy-free. I especially love making it when peaches are in season. Served chilled, it’s a light, refreshing, and flavorful summer treat.


Ingredients

  • 1 pack of organic miracle rice
  • 1 cup macadamia milk 
  • 2 small ripe peaches 
  • 13 tsp golden monk fruit sweetener (to taste)
  • 3 tbsps macadamia nuts, chopped in a food processor (you want some crunch, so don’t over-mix)
  • 4 tbsps shredded coconut
  • 1 tsp Agar Agar
  • 3/4 tsp vanilla extract
  • dark chocolate flakes for serving

Instructions

  1. Prepare the miracle rice: drain it, rinse it, and boil it for 2, 3 mins.
  2. Peel and cube the peaches and add them to a saucepan with the monk fruit sweetener – 1 tsp for my taste is enough, but I have a feeling some of you will want one to two extra tsp). You can also add some sweetener at the end after tasting. Cook the peaches and sweetener for about 10 mins on low to medium heat. 
  3. Add the miracle rice, mix and cook for a few more minutes, and add the macadamia milk and the vanilla extract. Add the shredded coconut and the chopped macadamia nuts. Bring to a boil. 
  4. Simmer and mix for about 5 minutes, on low heat. Add 1 tsp of agar agar and simmer for 5 more minutes. 
  5. Let cool; agar agar will thicken once it is cold. Serve chilled; garnish with some dark chocolate flakes.

Notes

To make macadamia milk, mix 1 1/2 tbsp raw macadamia butter + 6 oz water in a blender, on high, until smooth. Or check the post for more details.