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
- 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.
- Net Carbs 2.4g
- % Carbs: 5.2%
- % Protein: 9.2%
- % Fat: 85.6%
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.