A delicious low carb crock pot rice pudding is possible with Miracle Rice. Using coconut milk or cream also makes it dairy-free.
You may have noticed that I’ve really been into the Miracle Noodles brand shiratake. In the past, I didn’t care for these low carb noodles. However, I’ve recently learned that I wasn’t preparing them correctly in order to remove the unpleasant taste and rubbery texture.
I love these products so much now that I decided to join the Miracle Noodles Ambassador program. So, you are likely to see a lot more recipes from me using these fantastic shiratake products. In fact, you don’t have to be a blogger to join this program. Anyone who has a love for Miracle Noodles can sign up for the program!
One of the products that I just started using is Miracle Rice. We’ve all heard of cauliflower rice, right? Well, there is another great low carb substitute for rice and it’s shiratake that comes in small pieces similar to rice.
I’ll admit that I was a little skeptical on the Miracle Rice product. However, I’ve been experimenting with it and think it’s a much better rice substitute than cauliflower. And, the carbs per serving are lower too!
The pieces of shiratake are rounder than normal rice. They do look a lot like tapioca so you can use them as a replacement for tapioca pearls as well. The secret to preparing them and getting rid of any unpleasant taste is to drain the packaging liquid, soak in plain water for at least 5 minutes, drain well, then stir fry in a dry pan over medium high heat to remove most of the water. You can also use a microwave to dry them out, but I’ve been using the stove.
Since I’ve been cutting back on dairy, I made this pudding with coconut cream. I prefer coconut cream over other low carb milk products. I prefer it over coconut milk because of the higher fat content. It’s also lower in carbs than using heavy cream. I plan to make more dairy-free ice creams like this one in the future using it.
To make this low carb crock pot rice pudding, you’ll need to have a baking dish about 1-1/2 quarts in size that fits inside your slow cooker. If your crock pot came with a rack, you’re all set. If not, you’ll need to make one out of aluminum foil. The baking pan needs to be lifted off the bottom of the crock during cooking.
I have an oval shaped baking pan that just fit inside my crock pot. It was the perfect size for making this yummy dairy-free low carb crock pot rice pudding.
The crock pot I used is an old one and I don’t have a rack that fits in it. So, I just made a ring with aluminum foil to left the baking pan off the bottom.
Before turning the crock on, you want to have about 2 cups of hot water in the bottom of the crock. A water bath is typically used when baking custard. The water bath helps prevent a curdled custard. It also provides moisture so the pudding doesn’t crack.
It’s also important to cover your baking dish with aluminum foil or some other cover. Covering the baking dish inside the crock pot prevents condensation that builds up under the slow cooker lid from dripping into your pudding.
You certainly don’t want to add unnecessary water into your pudding ruining the top and making it runny! Some liquid may naturally separate from the pudding when it’s cooked. You can drain it if needed or see if it soaks back in when cooled.
If you loved rice pudding in your high carb days, you are sure to love this easy to make low carb crock pot rice pudding made with Miracle Rice!
Dairy-Free Low Carb Crock Pot Rice Pudding
Crock Pot Rice Pudding
Ingredients
- 3 eggs lightly beaten
- 1/4 cup low carb sweetener
- 1 teaspoon vanilla extract
- 1 can coconut cream 13.5 ounces, or coconut milk
- 7 oz Miracle Rice 1 bag, properly rinsed and dried
- 1/2 teaspoon nutmeg
Instructions
- Prepare Miracle Rice by rinsing in a large bowl of water then draining. Then, to remove excess water, stir fry in a dry pan (no oil) until the rice feels like it's sticking to the pan. Remove pan of rice from heat.
- Lightly grease 1-1/2 quart baking dish which fits into your crock pot.
- In mixing bowl, combine eggs, sweetener, vanilla extract and coconut cream, and water with electric mixer until well blended. You may want to drain off some of the liquid at the bottom of the can in the coconut cream.
- Stir Miracle Rice into the cream mixture.
- Pour mixture into prepared dish and spread out evenly. Sprinkle nutmeg on top.
- Place a rack or aluminum foil ring on bottom of crock, then pour in 2 cups of hot water.
- Cover baking dish with foil, then place on rack in crock pot.
- Cover and cook on high for 3 to 3 1/2 hours or until pudding is set.
- For best results, chill completely before serving.
Notes
Nutrition
Additional Info
- Net Carbs 2.4g
- % Carbs: 5.2%
- % Protein: 9.2%
- % Fat: 85.6%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Gail gifford says
February 17, 2019 at 7:26 pmExcellent pudding recipe for Keto diet! I didn’t have a Casserole dish small enough to fit my crockpot so I did it in a pan on the stove boiling the water with a cover on for about 40 minutes and it was done.
Roberta says
February 1, 2019 at 8:50 amThank you so much, Lisa, to let us know the exact amount of erythritol for each serving! Even if for most people it doesn’t impact on BG, for other it does, so it’s a great help to know and decide if leave it as it is or change something adapting the recipe to personal specific needs! This accurancy in reporting data is really helpful and boost the value of the blog 😉
Lisa MarcAurele says
February 1, 2019 at 1:10 pmI find erythritol does have some kind of impact as it does seem to stall weight loss (or cause weight gain) for me.
zack says
November 18, 2017 at 8:27 pmYou don’t need such an elaborate process to eliminate the smell from the Miracle Rice. I use the noodles and virtually ANY cooking eliminates the smell/taste. I don’t even bother washing them off any more when I saute them w/ curry and veggies.
Lisa says
November 19, 2017 at 12:02 amI’ve tried using them without rinsing and drying. It isn’t the same.
Adam says
March 22, 2017 at 11:51 pmWould cauliflower rice work in this instead?
Lisa says
March 23, 2017 at 5:47 amI haven’t tried it, but I think it may add too much water.
Bettina says
January 23, 2017 at 7:08 pmHi Lisa,
This recipe sounds delicious and I would love to try it. I’m new to the low carb/Keto lifestyle and am getting my feet wet with great recipes like this. Unfortunately I’m allergic to eggs and have been struggling on finding a substitute for them in recipes. Do you by any chance have any recommendations on what the eggs could be replaced with? (I’m allergic to both whites & the yolk 🙁
Thank you!
Bettina
Lisa says
January 24, 2017 at 4:42 pmThe only sub I know of is chia eggs and I’m not sure how it would work out in this recipe as you would likely see/taste the chia.
Claire says
July 9, 2016 at 11:23 amI make this all the time and my family loves it. We add a tablespoon of whiskey and a teaspoon of cinnamon. This is easy to make, requires just a few ingredients that you usually can have on hand.
Lisa says
July 9, 2016 at 11:37 amI’ll have to try the whiskey!
Keto_librarian says
May 17, 2016 at 7:14 pmIn the instructions you mention water, but no water is listed as an ingredient. Which is correct?
Lisa says
May 18, 2016 at 5:46 amWater is not an ingredient for the pudding. It’s used to make a water bath in the crock pot.
Emilie says
March 11, 2017 at 7:32 pmYour recipe does say to add the eggs, sweetener, vanilla, coconut cream and water and combine with mixer.
I didn’t add any water, but my pudding came out separated and thin
Lisa says
March 11, 2017 at 8:19 pmI didn’t have some water separate out, but the pudding was a thick custard.
Valerie says
April 24, 2016 at 11:56 amLoving your recipes, they make me so hungry! I was wondering, you say above that coconut cream has fewer carbs than heavy cream…but I thought heavy cream was 0 carbs (That’s what mine says anyway). Is this a portion/rounding issue? Thanks, I’ve been going way overboard if this is the case!!
Lisa says
April 24, 2016 at 12:22 pmPure heavy cream is near zero carb per serving. A lot of brands have additives that can have an impact. I always look for cartons that list only cream as the ingredient.
Valerie says
April 24, 2016 at 7:18 pmGood call. I didn’t think they’d add stuff that would increase carbs, that’s great to know. Thanks!!
SANDY R says
April 13, 2016 at 7:52 amSO I THINK YOU SHOULD HAVE PUT THE INSTRUCTIONS OF HOW TO HANDLE THE RICE IN THE ACTUAL RECIPE PART – (THAT WE ALL PRINT)- I LOVE TO READ ALL OF WHAT YOU WRITE ON HOW TO PREPARE YOUR RECIPES – BUT YOU DID LEAVE OUT THE PART ABOUT DRYING OUT THE RICE. AND WAS WONDERING IF I WANTED TO USE THE OVEN TO BAKE THIS AS OPPOSED TO THE CROCK WHAT WOULD THE CHANGE BE? THANKS!
Lisa says
April 13, 2016 at 10:00 amOops. I must have missed that. Sorry. I’ll fix it.
KalynsKitchen says
March 10, 2016 at 9:29 amThis is the first time I’ve heard or Miracle Rice, I am intrigued!
Lisa says
March 10, 2016 at 2:43 pmYou need to try it! Just be sure to rinse, soak, rinse, then stir fry dry. Shiratake is the best when prepared correctly!
Sara Joy says
March 8, 2016 at 11:43 pmOh my gosh, this is JUST the recipe I was looking for to use the shirataki rice in. And thanks for the heads up about the ambassador program!
Lisa says
March 9, 2016 at 5:03 amDon’t you just love shirataki? Almost no carbs or calories!
Karla says
March 8, 2016 at 11:52 amThis looks great! When would we add the Miracle Rice? Thanks so much for this recipe!
Lisa says
March 8, 2016 at 12:34 pmHey Karla! Thanks for catching that. The Miracle Rice is stirred in just before dumping the mixture into the baking pan.
Grace says
March 7, 2016 at 1:48 pmHi, instead of using a crock pot can I use just the regular water bath?
Lisa says
March 7, 2016 at 1:58 pmYou can certainly use a regular water bath in an oven. Just bake at like 325-350F until set.
Danielle says
March 31, 2018 at 6:22 pmDo you know how long it takes in the oven? Do I stir it during the cook time or just leave it?
Lisa says
April 1, 2018 at 8:01 amI’d say at least an hour at a lower temp (around 300°F) and you wouldn’t need to stir during the cook time.
Alicia says
March 7, 2016 at 11:54 amMmmm….will have to try this. Love rice pudding and tapioca, but stayed away from them because they weren’t low carb, so this sounds like a perfect substitute. Thanks!
Lisa says
March 7, 2016 at 1:58 pmThe shiratake is somewhat in-between rice and tapioca with virtually no carbs!