One portion contains approximately:
Preheat the oven to 180˚C/356˚F/Gas mark 4.
Prepare carbohydrate-free rice - drain the water and wash the rice as per instructions on pack and set aside.
Pour K.FloTM into a saucepan, add cardamom pods and almond essence, cook on a low heat for 2 minutes.
In a bowl combine the cream, water, cornflour and sweetener.
Add the cream mixture to the saucepan with K.FloTM, cook on a medium heat, gently stirring for approximately 2 minutes, until the sauce thickens.
Add carbohydrate-free rice to the saucepan, cook for a further 2 minutes.
Using a spoon, remove the cardamom pods and stir in the allspice, pistachio nuts and toasted coconut.
Divide equally into two ramakins, place on a baking tray and bake in the oven for 30 minutes.
Set aside the ramekins to cool slightly for approximately 10 minutes, when ready to serve sprinkle the coconut, pistachio and pomegranate on the top.
Serving Suggestion:
Always check with your dietitian what is suitable for you
• Can be served cold, allow the rice pudding to cool
to room temperature following baking, cover and
place in the fridge to chill until ready to serve.
K.FloTM is a food for special medical purposes and must be used under medical supervision.
This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergens and other product information.
- 150g Carbohydrate-free rice e.g. Slim Rice®
- 125g K.FloTM
- 3 pods Cardamom pods
- 1 /2 tsp Almond essence
- 34g Double cream e.g. Morrison’s or Tesco
- 20g Water
- 5g Sweetener, granulated e.g. Sukrin Gold®
- 3g Cornflour
- 1 pinch Allspice, ground
- 5g Pistachio nuts, kernel only, chopped
- 5g Coconut, toasted flakes e.g. Tesco
- Topping
- 10g Pomegranate, flesh and pips
- 5g Pistachio nuts, kernel only, chopped
- 5g Coconut, toasted flakes e.g. Tesco
